16 Amazing Ways to Make Delicious Egg Salad at Home

Egg salad is one of those comfort foods that never goes out of style. Whether you’re making sandwiches for lunch or need a quick protein-packed snack, these recipes will transform your ordinary eggs into something special.

From classic creamy versions to international twists with bold flavors, these egg salad variations will keep your taste buds excited and your meal planning fresh.

01. Japanese-Style Egg Sandwich

Silky smooth egg salad meets pillowy Japanese milk bread in this beloved sandwich. The secret lies in using Japanese-style mayonnaise for that distinctive umami flavor.

Ingredients: 6 hard-boiled eggs, 4 tablespoons Japanese mayonnaise, 1 teaspoon sugar, ½ teaspoon salt, 8 slices Japanese milk bread, butter for spreading.

How To Make Japanese-Style Egg Sandwich

1. Peel your hard-boiled eggs and press them through a fine mesh strainer or potato ricer to create the smoothest possible texture. This technique gives you that signature silky consistency that makes Japanese egg salad so special.

2. Mix the strained eggs with Japanese mayonnaise, sugar, and salt until completely smooth. The sugar balances the richness and adds that subtle sweetness that makes this version so addictive.

3. Lightly butter your bread slices and spread the egg mixture generously between them. Remove crusts if desired and cut diagonally for the classic presentation that makes these sandwiches so elegant.

02. Santa Fe Spiced Egg Salad

Southwestern flavors meet creamy egg salad in this zesty twist. Fresh salsa and cottage cheese create a lighter, more vibrant version that’s perfect for warm weather.

Ingredients: 8 hard-boiled eggs, ½ cup cottage cheese, ⅓ cup fresh salsa, 2 tablespoons mayonnaise, 1 teaspoon cumin, salt and pepper to taste.

How To Make Santa Fe Spiced Egg Salad

1. Chop your hard-boiled eggs into chunky pieces, leaving some larger bits for texture. The rustic texture works perfectly with the bold Southwestern flavors you’re about to add.

2. Fold in cottage cheese, salsa, and mayonnaise until well combined. The cottage cheese adds protein and creaminess while the salsa brings that fresh, tangy kick that makes this version so refreshing.

3. Season with cumin, salt, and pepper, then let it chill for at least 30 minutes. This resting time allows all the flavors to meld together beautifully.

4. Serve on toasted bread, in lettuce wraps, or with tortilla chips for a fun appetizer that everyone will love.

03. Greek Yogurt Protein Egg Salad

Creamy Greek yogurt replaces most of the mayo in this protein-packed version. A touch of brown sugar balances the tangy yogurt perfectly.

Ingredients: 6 hard-boiled eggs, ½ cup plain Greek yogurt, 2 tablespoons mayonnaise, 1 teaspoon brown sugar, 1 tablespoon Dijon mustard, 2 green onions chopped, salt and pepper to taste.

How To Make Greek Yogurt Protein Egg Salad

1. Roughly chop your eggs into bite-sized pieces, keeping some chunks larger for the best texture. I like to mash about half and leave the rest chunky for variety in every bite.

2. Whisk together Greek yogurt, mayonnaise, brown sugar, and Dijon mustard until smooth. The brown sugar is key here – it mellows the yogurt’s tang without making the salad sweet.

3. Fold the yogurt mixture into the eggs along with chopped green onions. Mix gently to avoid breaking up the eggs too much while ensuring everything gets well coated.

4. Season with salt and pepper, then refrigerate for at least one hour before serving to let the flavors develop fully.

04. Deviled Egg Salad Mix

All the flavors of classic deviled eggs in easy-to-make salad form. Sweet pickle relish and paprika give this version that familiar deviled egg taste.

Ingredients: 8 hard-boiled eggs, ⅓ cup mayonnaise, 2 tablespoons sweet pickle relish, 1 teaspoon yellow mustard, ½ teaspoon paprika, ¼ teaspoon garlic powder, salt and pepper to taste.

How To Make Deviled Egg Salad Mix

1. Separate egg yolks from whites after peeling. Mash the yolks completely smooth with a fork, then chop the whites into small, uniform pieces for the perfect texture contrast.

2. Mix the mashed yolks with mayonnaise, pickle relish, mustard, paprika, and garlic powder until creamy and well combined. This creates that signature deviled egg flavor base.

3. Gently fold in the chopped egg whites, being careful not to break them up too much. You want distinct pieces of white throughout the creamy yolk mixture.

4. Season with salt and pepper to taste, then chill for at least 45 minutes before serving to allow all those classic deviled egg flavors to come together perfectly.

05. Pesto Garden Egg Salad

Leftover pesto transforms ordinary egg salad into something extraordinary. Fresh basil flavors make this version feel gourmet and garden-fresh.

Ingredients: 6 hard-boiled eggs, 3 tablespoons basil pesto, 2 tablespoons mayonnaise, 1 tablespoon lemon juice, ¼ cup pine nuts, 2 tablespoons grated Parmesan cheese, salt and pepper to taste.

How To Make Pesto Garden Egg Salad

1. Chop eggs into medium chunks, leaving plenty of texture for this rustic-style salad. The chunky texture works beautifully with the bold pesto flavors.

2. Whisk together pesto, mayonnaise, and lemon juice until smooth. The lemon juice brightens the pesto and keeps the salad from feeling too heavy.

3. Fold the pesto mixture into the chopped eggs along with pine nuts and Parmesan cheese. Mix gently to coat everything evenly while maintaining those lovely egg chunks.

4. Season with salt and pepper, keeping in mind that pesto and Parmesan are already quite salty. Let it rest for 20 minutes before serving to allow the flavors to meld.

06. Loaded Bacon Egg Salad

Everything you love about loaded baked potatoes in egg salad form. Crispy bacon, onions, and Sriracha make this version absolutely irresistible.

Ingredients: 8 hard-boiled eggs, ⅓ cup mayonnaise, 6 strips bacon cooked and crumbled, ¼ cup diced yellow onion, 1 teaspoon Sriracha sauce, 2 tablespoons chives chopped, salt and pepper to taste.

How To Make Loaded Bacon Egg Salad

1. Cook bacon until extra crispy, then crumble into small pieces. Save a tablespoon of bacon fat to sauté the onions – this adds incredible flavor depth to the final dish.

2. Sauté diced onion in the reserved bacon fat until softened and lightly golden, about 3-4 minutes. Let cool completely before adding to the salad.

3. Roughly chop your eggs and mix with mayonnaise and Sriracha until well coated. The Sriracha adds just enough heat to balance all the rich flavors.

4. Fold in the cooled bacon, sautéed onions, and fresh chives. Mix gently and season with salt and pepper before chilling for at least 30 minutes.

07. Simple Classic Egg Salad

Sometimes the best recipes are the simplest ones. This straightforward version uses just a few pantry staples for perfect results every time.

Ingredients: 6 hard-boiled eggs, ¼ cup mayonnaise, 1 teaspoon yellow mustard, 1 tablespoon sweet pickle juice, 2 tablespoons celery diced, salt and pepper to taste.

How To Make Simple Classic Egg Salad

1. Peel and chop your hard-boiled eggs to your preferred consistency. I like a mix of mashed and chunky pieces for the best texture in every bite.

2. Mix mayonnaise, mustard, and pickle juice in a small bowl until smooth. The pickle juice adds that classic tangy flavor without the chunks if you prefer a smoother salad.

3. Fold the dressing into the eggs along with diced celery for that essential crunch. Mix gently to avoid breaking up the eggs too much.

4. Season generously with salt and pepper, then taste and adjust as needed. Chill for at least 20 minutes before serving for the best flavor.

08. Avocado Green Egg Salad

Creamy avocado adds richness and beautiful color to this healthy twist. The result is lighter than traditional versions but just as satisfying.

Ingredients: 6 hard-boiled eggs, 1 large ripe avocado, 2 tablespoons mayonnaise, 1 tablespoon lime juice, 2 tablespoons cilantro chopped, ¼ teaspoon garlic powder, salt and pepper to taste.

How To Make Avocado Green Egg Salad

1. Mash the avocado with lime juice until mostly smooth but still slightly chunky. The lime juice prevents browning and adds bright flavor that complements the rich avocado perfectly.

2. Chop your eggs into medium pieces, keeping some larger chunks for texture. The contrast between creamy avocado and chunky eggs makes every bite interesting.

3. Gently fold the eggs into the mashed avocado along with mayonnaise, cilantro, and garlic powder. Mix carefully to maintain the egg pieces while coating everything evenly.

4. Season with salt and pepper to taste. Serve immediately or within a few hours for the best color and freshness, as avocado can brown over time.

09. Tomato Basil Summer Egg Salad

Fresh basil and juicy tomatoes bring garden flavors to classic egg salad. This version tastes like summer on a sandwich.

Ingredients: 6 hard-boiled eggs, ¼ cup mayonnaise, 1 medium tomato diced, 3 tablespoons fresh basil chopped, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, salt and pepper to taste.

How To Make Tomato Basil Summer Egg Salad

1. Dice tomato and let it drain on paper towels for 10 minutes to remove excess moisture. This prevents your egg salad from becoming watery while still getting all that fresh tomato flavor.

2. Chop eggs into chunky pieces and mix with mayonnaise, balsamic vinegar, and Dijon mustard until well coated. The balsamic adds depth and complements the tomatoes beautifully.

3. Gently fold in the drained tomatoes and fresh basil, being careful not to break up the tomato pieces. The basil should be added last to prevent bruising.

4. Season with salt and pepper, then let the salad rest for 15 minutes before serving to allow the basil flavors to infuse throughout.

10. Spicy Horseradish Egg Salad

Prepared horseradish and red onion give this egg salad serious kick. Perfect for those who like their comfort food with some heat.

Ingredients: 8 hard-boiled eggs, ⅓ cup mayonnaise, 2 tablespoons prepared horseradish, ¼ cup red onion finely diced, 1 teaspoon Dijon mustard, 2 tablespoons fresh dill chopped, salt and pepper to taste.

How To Make Spicy Horseradish Egg Salad

1. Dice red onion very finely and soak in cold water for 5 minutes to mellow the bite slightly. Drain well before adding to the salad for the perfect amount of onion flavor.

2. Chop eggs into medium chunks and mix with mayonnaise, horseradish, and Dijon mustard. Start with less horseradish and add more to taste – it can be quite potent.

3. Fold in the drained red onion and fresh dill, mixing gently to distribute everything evenly. The dill adds freshness that balances the heat beautifully.

4. Season with salt and pepper, then chill for at least 30 minutes to let the flavors meld. The horseradish flavor will develop and mellow slightly as it sits.

11. Shrimp and Egg Salad Combo

Tender shrimp elevates ordinary egg salad into something special for entertaining. This protein-packed version is perfect for summer gatherings.

Ingredients: 6 hard-boiled eggs, 1 pound cooked shrimp peeled and chopped, ⅓ cup mayonnaise, 2 tablespoons lemon juice, 2 celery stalks diced, 2 tablespoons capers, 2 tablespoons fresh parsley chopped, salt and pepper to taste.

How To Make Shrimp and Egg Salad Combo

1. Chop cooked shrimp into bite-sized pieces, keeping them roughly the same size as your egg pieces for the best texture balance in every forkful.

2. Roughly chop eggs and mix with mayonnaise and lemon juice until well coated. The lemon juice brightens all the flavors and complements the seafood perfectly.

3. Gently fold in the chopped shrimp, diced celery, and capers. Mix carefully to avoid breaking up the shrimp while ensuring everything gets evenly distributed.

4. Add fresh parsley and season with salt and pepper to taste. Chill for at least 45 minutes before serving to let all the flavors come together beautifully.

12. Heavenly Classic Egg Salad

Two types of mustard and fresh lemon juice make this version extra tangy and bright. This is egg salad perfection in its most classic form.

Ingredients: 8 hard-boiled eggs, ⅓ cup mayonnaise, 1 teaspoon yellow mustard, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, 2 tablespoons celery diced, 1 tablespoon chives chopped, salt and pepper to taste.

How To Make Heavenly Classic Egg Salad

1. Chop eggs to your preferred consistency – I like some pieces mashed and others left chunky for the perfect texture variation in every bite.

2. Whisk together mayonnaise, both mustards, and lemon juice until smooth. The combination of mustards gives complex flavor while the lemon juice adds brightness.

3. Fold the dressing into the eggs along with diced celery and chives. Mix gently to coat everything evenly without breaking up the egg pieces too much.

4. Season generously with salt and pepper, then taste and adjust as needed. Let the salad chill for at least 30 minutes before serving for the best flavor development.

13. Indian Spiced Egg Salad

Warm spices like turmeric and ginger transform ordinary egg salad into an exotic treat. Fresh cilantro adds the perfect finishing touch.

Ingredients: 6 hard-boiled eggs, ¼ cup mayonnaise, ½ teaspoon turmeric, ½ teaspoon ground ginger, 1 teaspoon cumin, 2 tablespoons cilantro chopped, 1 small onion finely diced, 1 tablespoon lemon juice, salt and pepper to taste.

How To Make Indian Spiced Egg Salad

1. Toast cumin in a dry pan for 30 seconds until fragrant, then let cool. This simple step intensifies the flavor and adds amazing depth to your egg salad.

2. Mix mayonnaise with turmeric, ginger, toasted cumin, and lemon juice until smooth. The turmeric gives beautiful color while all the spices create complex, warm flavors.

3. Roughly chop eggs and fold into the spiced mayonnaise along with diced onion and cilantro. Mix gently to coat everything evenly while maintaining good texture.

4. Season with salt and pepper, then let rest for at least 20 minutes to allow the spices to bloom and infuse throughout the salad.

14. Harissa Avocado Egg Salad

North African harissa paste brings complex heat while avocado cools things down. This fusion creates an incredibly flavorful and balanced egg salad.

Ingredients: 6 hard-boiled eggs, 1 ripe avocado, 2 tablespoons mayonnaise, 1 tablespoon harissa paste, 1 tablespoon lime juice, 2 tablespoons mint chopped, ¼ cup red onion diced, salt to taste.

How To Make Harissa Avocado Egg Salad

1. Mash avocado with lime juice until mostly smooth, leaving some small chunks for texture. The lime juice prevents browning and adds bright acidity that balances the rich harissa.

2. Mix harissa paste with mayonnaise until smooth, then fold into the mashed avocado. Start with less harissa and add more to taste – it can be quite spicy.

3. Roughly chop eggs and gently fold into the avocado mixture along with diced red onion and fresh mint. Mix carefully to maintain egg pieces while coating everything evenly.

4. Season with salt to taste and serve within a few hours for the best color and texture, as avocado can brown over time.

15. No-Mayo Tahini Egg Salad

Greek yogurt and tahini create incredible creaminess without any mayonnaise. Za’atar seasoning adds Middle Eastern flair to this healthy version.

Ingredients: 6 hard-boiled eggs, ⅓ cup plain Greek yogurt, 2 tablespoons tahini, 1 tablespoon lemon juice, 1 teaspoon za’atar seasoning, 2 tablespoons cucumber diced, 1 tablespoon parsley chopped, salt and pepper to taste.

How To Make No-Mayo Tahini Egg Salad

1. Whisk together Greek yogurt, tahini, and lemon juice until completely smooth. The tahini can be thick, so whisk vigorously to create a creamy, well-combined base.

2. Roughly chop eggs into chunky pieces and fold into the yogurt mixture. The contrast between creamy dressing and chunky eggs creates perfect texture.

3. Gently mix in za’atar, diced cucumber, and parsley. The cucumber adds refreshing crunch while za’atar brings complex, herby flavors that make this version special.

4. Season with salt and pepper to taste, then chill for at least 30 minutes to let the tahini flavors develop and meld with the other ingredients.

16. Polish Cream Cheese Egg Salad

Cream cheese replaces mayonnaise in this European-style egg salad. The result is incredibly rich and creamy with a slightly tangy flavor.

Ingredients: 8 hard-boiled eggs, 4 ounces cream cheese softened, 2 tablespoons sour cream, 1 tablespoon fresh dill chopped, 2 green onions chopped, 1 teaspoon paprika, salt and pepper to taste.

How To Make Polish Cream Cheese Egg Salad

1. Let cream cheese come to room temperature for easier mixing. Beat it with sour cream until completely smooth and creamy – this creates the perfect base for your salad.

2. Roughly chop eggs into medium pieces, keeping some chunks larger for the best texture. Polish-style egg salad traditionally has more substantial egg pieces.

3. Gently fold eggs into the cream cheese mixture along with fresh dill and green onions. Mix carefully to coat everything while maintaining those lovely egg chunks.

4. Season with paprika, salt, and pepper, then chill for at least one hour before serving. The flavors develop beautifully as the salad rests.

Final Thoughts

These egg salad variations prove that this classic dish never has to be boring. From international flavors to healthy swaps, there’s a version here for every taste preference and dietary need.

Whether you’re packing lunch, hosting friends, or just craving comfort food, these recipes will keep your egg salad game fresh and exciting all year long.