Classic Egg Salad with a Zesty Kick
Egg salad is one of those timeless dishes that never goes out of style—but this version brings a fresh, flavorful upgrade. Combining the creamy richness of traditional egg salad with the brightness of lemon juice, the tang of Dijon mustard, and the crunch of celery and onion, this recipe adds a Mediterranean-inspired twist to an old favorite. It’s quick to make, protein-packed, and endlessly versatile—perfect for sandwiches, wraps, salads, or a light snack with crackers. Whether you’re meal prepping for the week or whipping up a last-minute lunch, this egg salad is a satisfying and simple choice that delivers big flavor with minimal effort.
Prep Time: 15 minutes
Cook Time: 10 minutes (for boiling eggs)
Total Time: 25 minutes
Servings: 3–4
Ingredients
6 hard-boiled eggs, chopped
3–4 tbsp mayonnaise (adjust for desired creaminess)
1 tsp mustard (Dijon or yellow)
1–2 tbsp green onion, chives, or red onion, finely chopped
Salt and pepper, to taste
Optional Additions:
1 small celery stalk, finely diced
1 tsp lemon juice or vinegar (white wine or apple cider) for brightness
1–2 tsp fresh parsley or dill, chopped
A dash of paprika or a few drops of Tabasco for heat
Instructions
Boil the Eggs:
Place eggs in a saucepan, cover with water, and bring to a boil. Simmer for 9–10 minutes. Transfer to an ice bath, let cool, then peel and chop.
Mix the Base:
In a medium bowl, combine chopped eggs, mayonnaise, mustard, and your choice of chopped onion.
Add Extras:
Stir in diced celery for crunch, lemon juice or vinegar for brightness, and herbs for freshness.
Season and Spice:
Add salt and pepper to taste. If you want a little heat, add a dash of paprika or a few drops of Tabasco.
Chill and Serve:
Refrigerate for at least 15 minutes before serving. Enjoy on toast, in a sandwich, or with crackers or lettuce wraps.
Tips
Use slightly older eggs for easier peeling:
Eggs that are 5–7 days old tend to peel more easily after boiling.
Cool eggs completely:
An ice bath after boiling helps stop cooking and makes peeling easier. It also helps the eggs stay firm in the salad.
Chop eggs uniformly:
Chopping into medium or small chunks ensures a good texture that mixes well with the creamy dressing.
Don’t overdress:
Start with less mayo, then add more to reach your preferred consistency. You can always add, but you can’t take it out!
Make it ahead:
Egg salad tastes even better after chilling for 1–2 hours as the flavors meld. Store in the fridge for up to 3 days.
Variations
Greek-style egg salad:
Swap mayo for Greek yogurt, add cucumber and fresh dill, and drizzle with olive oil and lemon juice.
Avocado egg salad:
Mash in half an avocado with the eggs and reduce the mayo. This adds creaminess and healthy fats.
Spicy egg salad:
Add chopped jalapeños, a squirt of sriracha, or a dash of cayenne pepper for extra heat.
Protein-packed:
Add canned tuna or shredded chicken for a more filling version, great for sandwiches or wraps.
Low-carb/keto version:
Serve in lettuce cups, bell pepper halves, or cucumber boats instead of bread.
Smoky flavor:
Add smoked paprika or use a bit of smoked salt for a deeper, richer taste.
Crunchy twist:
Mix in pickles, capers, or even diced apple for added crunch and flavor contrast.
Q&A
Q: Can I make egg salad ahead of time?
A: Yes! In fact, egg salad tastes better after it rests. Prepare it up to 2–3 days in advance and store it in an airtight container in the fridge.
Q: Can I make this egg salad without mayonnaise?
A: Definitely. Substitute with plain Greek yogurt, mashed avocado, or a mix of olive oil and Dijon mustard for a mayo-free version.
Q: How do I keep egg salad from getting watery?
A: Make sure the eggs are fully cooled and dry before chopping. Avoid using too many watery ingredients like cucumbers unless they’re seeded and patted dry.
Q: What’s the best way to serve egg salad?
A: It’s perfect in sandwiches, on toast, in wraps, over greens, or in lettuce cups. It also makes a great dip with crackers or veggie sticks.
Nutrition (Per Serving – approx., based on 4 servings)
Calories: 220–260 kcal
Protein: 10–12g
Fat: 18–22g
Carbohydrates: 2–4g
Fiber: 0.5–1g
Sugar: <1g
Sodium: 300–400mg
Nutrition varies based on mayonnaise quantity and optional add-ins.
Conclusion
This Classic Egg Salad with a Zesty Kick is everything you love about traditional egg salad—creamy, comforting, and satisfying—with a fresh Mediterranean-inspired twist. The addition of lemon juice, mustard, and fresh herbs elevates the flavor, while crunchy celery and optional spices bring balance and personality. It’s a go-to meal or snack that’s as versatile as it is delicious—perfect for quick lunches, picnics, or light dinners. Customize it to suit your style, and enjoy a timeless favorite that never gets old!