10 Best Egg Salad Recipes That Will Transform Your Lunch Game Forever

Egg salad is one of those things that never gets old. Seriously, you can eat it on bread, crackers, lettuce cups, or straight from the bowl with a spoon (no judgment here).

These 10 recipes will change how you think about egg salad. From classic versions to crazy good twists with bacon and avocado, there’s something here for every mood. Let’s get into it.

1. Classic Egg Salad

Ingredients:

6 large eggs, hard boiled and peeled
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon fresh chives, chopped
Salt and pepper to taste

Instructions:

Step 1: Chop your hard boiled eggs into small chunks, not too fine though.

You want some texture here, so aim for pieces about the size of a pea. Some people mash their eggs completely but honestly that makes it too mushy. Use a sharp knife and a cutting board.

If the yolks are sticking to your knife, wipe it clean between cuts. Takes an extra second but makes the job way easier.

Step 2: Mix the mayo, mustard, and chives in a medium bowl until smooth.

This is your dressing base and it should look creamy and uniform before the eggs go in. The mustard adds tang without being overpowering, trust me on this.

Only have yellow mustard? That works too. Just use a little less because it’s stronger.

Step 3: Add the chopped eggs to the bowl and fold everything together gently.

Don’t stir aggressively or you’ll end up with egg mush instead of egg salad. Use a spatula and fold from the bottom up, like you’re folding whipped cream into batter.

You want every piece coated but still intact. Season with salt and pepper as you go, tasting as you mix.

Step 4: Chill in the fridge for at least 15 minutes before serving.

This step makes such a difference. The flavors blend together and the whole thing tastes more cohesive and fresh.

I usually make mine in the morning and let it sit until lunch. Serve it on toasted bread, in a wrap, or just eat it with a fork. It’s that good.

2. Creamy Egg Salad

Ingredients:

6 large eggs, hard boiled and peeled
4 tablespoons mayonnaise
1 tablespoon sour cream
1 teaspoon white vinegar
1 teaspoon sugar
Salt and pepper to taste

Instructions:

Step 1: Peel and chop the eggs into bite sized pieces.

Go for a rough chop here, nothing fancy. You want chunks you can actually see and feel when you take a bite.

I like to chop mine on a big cutting board so nothing rolls off the counter. If you’re using older eggs they’ll peel easier, just saying.

Step 2: Whisk together the mayo, sour cream, vinegar, and sugar in a bowl.

The sour cream makes this version extra creamy and rich. The vinegar and sugar balance each other out and give the dressing a subtle sweet and tangy vibe.

Whisk until it’s completely smooth with no lumps. Tastes kind of like a mild ranch dressing before the eggs go in.

Step 3: Fold the chopped eggs into the creamy dressing until evenly coated.

Use a gentle hand here. You’re not making scrambled eggs, you’re making egg salad, so keep those pieces intact.

Make sure every bit of egg gets some dressing love. Add salt and pepper to taste, but start light because you can always add more.

Step 4: Let it sit in the fridge for 20 minutes so the flavors can meld.

Patience pays off with this one. The longer it sits, the better it gets.

The eggs soak up the dressing and everything just tastes more unified. I’ve made this the night before a picnic and it was even better the next day.

3. Healthy Egg Salad

Ingredients:

6 large eggs, hard boiled and peeled
3 tablespoons Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons celery, finely diced
Salt and pepper to taste

Instructions:

Step 1: Chop the eggs into small, even pieces.

Consistency matters here because you want every bite to have a good egg to dressing ratio. I usually go for slightly smaller pieces with this recipe because the yogurt is thicker than mayo.

Your knife should be sharp to make clean cuts without squishing the eggs.

4. Egg Salad with Avocado

Ingredients:

6 large eggs, hard boiled and peeled
1 ripe avocado, mashed
2 tablespoons mayonnaise
1 tablespoon lime juice
2 tablespoons cilantro, chopped
Salt and pepper to taste

Instructions:

Step 1: Chop the eggs into medium sized chunks.

You want visible pieces of egg because the avocado is going to make things naturally creamy. Keep your cuts consistent so every bite is balanced.

If you chop too fine, the avocado will overpower the eggs and you’ll lose that classic egg salad vibe.

Step 2: Mash the avocado in a bowl with the lime juice until smooth but still a little chunky.

The lime juice keeps the avocado from turning brown and adds a nice citrus kick. Use a fork to mash it up, leaving a few small lumps for texture.

You don’t want baby food consistency here, just creamy enough to coat the eggs.

Step 3: Stir in the mayo and cilantro, then fold in the chopped eggs.

The mayo helps bind everything and makes it a bit richer than just using avocado alone. Cilantro is my favorite part, honestly.

It adds so much freshness. Fold gently so the eggs don’t fall apart. Season with salt and pepper and give it a taste.

Step 4: Serve immediately or chill for 10 minutes if you prefer it cold.

This one’s best eaten fresh because avocado can brown over time even with the lime juice. I like it slightly chilled but not ice cold.

Pile it on toast, stuff it in a pita, or just eat it with tortilla chips. So good.

5. Deviled Egg Salad

Ingredients:

6 large eggs, hard boiled and peeled
3 tablespoons mayonnaise
1 tablespoon yellow mustard
1 teaspoon paprika
1 teaspoon white vinegar
Salt and pepper to taste

Instructions:

Step 1: Chop the eggs into chunks, keeping some yolk pieces larger for that deviled egg look.

The yolks are the star here, so don’t mash them too much. You want to see those bright yellow bits throughout the salad.

Chop the whites a bit finer if you want, but leave the yolks chunky.

Step 2: Whisk the mayo, mustard, paprika, and vinegar together in a bowl.

This dressing tastes exactly like the filling from deviled eggs, which is the whole point. The paprika gives it color and a subtle smoky flavor.

Mix until it’s smooth and creamy with no lumps. The vinegar adds that classic deviled egg tang.

Step 3: Add the chopped eggs and gently fold until everything is coated.

Go slow here. You want the dressing to hug every piece of egg without turning the whole thing into mush.

The paprika should be evenly distributed so you get that flavor in every bite. Taste and adjust the seasoning with salt and pepper.

Step 4: Chill for at least 20 minutes, then sprinkle extra paprika on top before serving.

The resting time is crucial because it lets all those bold flavors blend together. When you’re ready to serve, dust the top with a little more paprika for presentation.

6. Egg Salad with Bacon

Ingredients:

6 large eggs, hard boiled and peeled
4 strips bacon, cooked and crumbled
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons green onions, sliced
Salt and pepper to taste

Instructions:

Step 1: Cook the bacon until crispy, then crumble it into small pieces.

I usually bake my bacon in the oven at 400°F for about 15 minutes because it comes out perfectly crispy every time. Let it cool before crumbling or you’ll burn your fingers.

You want small pieces that distribute evenly throughout the salad.

Step 2: Chop the hard boiled eggs into bite sized chunks.

Keep the pieces on the larger side because the bacon is going to add a lot of texture and flavor. You don’t want the eggs to disappear.

Use a sharp knife and make clean cuts. Wipe your knife if the yolk starts sticking.

Step 3: Mix the mayo, mustard, and green onions in a bowl, then fold in the eggs and bacon.

The green onions add a fresh, sharp bite that cuts through the richness of the bacon and mayo. Fold everything together gently so the bacon stays in chunks and doesn’t turn to dust.

Season with salt (go light because bacon is salty) and pepper.

Step 4: Chill for 15 minutes and serve on toasted bread or crackers.

Letting it rest in the fridge helps the flavors blend and the bacon stays crispy longer when it’s cold. This version is seriously addictive.

I make it for brunch and people always ask for the recipe. Tastes like breakfast and lunch had a baby.

7. Egg Salad with Pickles

Ingredients:

6 large eggs, hard boiled and peeled
3 tablespoons mayonnaise
2 tablespoons dill pickles, finely chopped
1 teaspoon pickle juice
1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions:

Step 1: Chop the eggs into small, even pieces.

Smaller pieces work better here because the pickles are also chopped small and you want everything to mix well. Keep your cuts consistent.

If you leave big chunks of egg, the pickle flavor won’t reach them and it’ll taste unbalanced.

Step 2: Mix the mayo, pickle juice, and mustard in a bowl until smooth.

The pickle juice is the secret ingredient here. It adds tang and brininess without making the salad watery.

Stir until the dressing is completely smooth and uniform. It should smell slightly tangy and amazing.

Step 3: Fold in the chopped eggs and pickles, mixing gently.

The pickles add crunch and a salty, sour punch that makes this egg salad stand out. Fold everything together until the eggs are fully coated.

Taste and season with salt and pepper, but be careful with the salt because pickles are already salty.

Step 4: Chill for 20 minutes so the pickle flavor infuses into the eggs.

This step is non negotiable. The longer it sits, the more the pickle flavor soaks into the eggs and the whole thing tastes more cohesive.

I love this version on rye bread with extra pickles on the side. So classic.

8. Mustard Egg Salad

Ingredients:

6 large eggs, hard boiled and peeled
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 teaspoon whole grain mustard
1 tablespoon fresh parsley, chopped
Salt and pepper to taste

Instructions:

Step 1: Chop the eggs into medium sized pieces.

You want chunks that hold their shape because the mustard dressing is pretty bold and you don’t want it to overpower everything. Keep your cuts even.

Wipe your knife between cuts if the yolk is sticking.

Step 2: Whisk together the mayo, Dijon mustard, and whole grain mustard in a bowl.

The two mustards together create this amazing depth of flavor. The Dijon is smooth and tangy, the whole grain adds texture and a slightly milder taste.

Mix until everything is well combined and creamy.

Step 3: Add the chopped eggs and parsley, then fold gently until coated.

The parsley adds a fresh, herbaceous note that balances out the sharpness of the mustard. Fold everything together carefully so you don’t break down the eggs too much.

Taste and season with salt and pepper, adjusting the mustard if you want it stronger.

9. Egg Salad with Herbs

Ingredients:

6 large eggs, hard boiled and peeled
3 tablespoons mayonnaise
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 teaspoon lemon juice
Salt and pepper to taste

Instructions:

Step 1: Chop the eggs into bite sized pieces.

Keep the cuts consistent so every forkful has a good balance of egg and herbs. You want visible chunks, not mush.

Use a sharp knife and a clean cutting board. If you’re chopping multiple batches, wipe your knife between each one.

Step 2: Mix the mayo and lemon juice in a bowl until smooth.

The lemon juice brightens everything up and keeps the mayo from tasting too heavy. Stir until it’s completely smooth and creamy.

This is the base that’ll carry all those fresh herbs.

Step 3: Fold in the chopped eggs and all the fresh herbs.

The herbs are what make this version special. Dill, parsley, and chives together create this fresh, garden-y flavor that’s so good.

Fold gently so the herbs distribute evenly and the eggs stay intact. Season with salt and pepper, tasting as you go.

Step 4: Chill for 15 minutes so the herb flavors infuse into the eggs.

Letting it rest in the fridge is key because the herbs need time to release their oils and flavor the whole salad. This version tastes super fresh and light.

I make it in the spring and summer when herbs are everywhere. Serve it on toast or in lettuce wraps.

10. Spicy Egg Salad

Ingredients:

6 large eggs, hard boiled and peeled
3 tablespoons mayonnaise
1 tablespoon sriracha sauce
1 teaspoon hot sauce
2 tablespoons green onions, sliced
Salt and pepper to taste

Instructions:

Step 1: Chop the eggs into medium chunks.

You want pieces that can hold up to the bold, spicy dressing. If you chop too small, the heat will overpower everything.

Keep your cuts consistent and use a sharp knife.

Step 2: Mix the mayo, sriracha, and hot sauce in a bowl until smooth.

This dressing has serious kick, so adjust the hot sauce to your taste. Start with less and add more if you want it spicier.

Stir until the dressing is completely smooth and the color is uniform. It should be a pretty peachy orange color.

Step 3: Fold in the chopped eggs and green onions, mixing gently.

The green onions add a fresh, sharp bite that complements the heat. Fold everything together carefully so the eggs don’t break apart.

Taste and season with salt and pepper. If it’s too spicy, add a bit more mayo to mellow it out.

Step 4: Chill for 20 minutes before serving to let the heat settle in.

Resting time helps the spice distribute evenly and the flavors blend together. This version is perfect if you love heat.

I eat it on crackers or in a wrap with extra hot sauce drizzled on top. So good if you like things spicy.

Final Words

There you go, 10 egg salads that’ll cover every craving you have. Make one, make all of them, switch things up whenever you want. Let me know which one becomes your favorite because I’m always curious what people gravitate toward. Happy cooking!