Boiled Egg Salad

There’s something about a bowl of boiled egg salad that feels instantly calming. Think pale yellow yolks mashed into a creamy, pepper-flecked dressing, tender whites folded in, and maybe a little crunch from celery or fresh herbs.

It’s a quick, no-fuss meal—perfect as a light lunch, a protein-packed snack, or an easy sandwich filling that comes together in minutes, especially if you’ve boiled the eggs ahead.

This dish is ideal for busy weeknights, lunch-box packing parents, beginners in the kitchen, and anyone who loves to meal prep for the days ahead.

I still remember a late Sunday evening, fridge nearly bare, when a few eggs, mayo, and mustard turned into a comforting salad that stretched into sandwiches for the next day’s hectic schedule.

It’s perfect for quick lunches, last-minute guests, or simple, satisfying suppers. Ready to bring this dish to life?

Why You’ll Love It

• Delivers creamy, tangy flavor with a hint of Dijon and lemon
• Packs protein-rich eggs for a satisfying, light meal or snack
• Uses simple, affordable ingredients you likely already have at home
• Comes together quickly, perfect for busy weekdays or meal prep
• Serves flexibly on toast, lettuce wraps, or alongside fresh veggies

Ingredients

• 4 large eggs — use eggs a few days old for easier peeling
• 500 ml water — just enough to cover eggs by 2–3 cm in the pan
• 2 tablespoons mayonnaise — choose a full‑fat, good‑quality brand
• 1 teaspoon Dijon mustard — smooth, not whole grain, for even mixing
• 1 tablespoon plain Greek yogurt — use thick, unsweetened yogurt
• 1 tablespoon fresh lemon juice — freshly squeezed for bright flavor
• 1 tablespoon red onion, finely chopped — mince very small to avoid harsh bites
• 1 tablespoon celery, finely chopped — chop finely for subtle crunch
• 1 tablespoon fresh chives, finely chopped — snip with a sharp knife or scissors
• 1 tablespoon fresh parsley, finely chopped — flat‑leaf gives better flavor
• 1/4 teaspoon salt — start here and adjust to taste at the end
• 1/4 teaspoon freshly ground black pepper — grind just before using
• 1/8 teaspoon paprika (optional) — adds light color and mild smokiness
• 2 slices bread, toasted (optional) — sturdy sandwich bread holds the salad well
• 2 leaves lettuce (optional) — use crisp leaves like romaine or iceberg

Step-by-Step Method

Boil the Eggs Gently

Place the eggs in a single layer in a medium saucepan. Cover with about 500 ml water, making certain it rises 2–3 cm above the eggs. Set over medium heat and bring to a gentle boil, not a rapid one.

Once the water reaches a steady boil, cover with a lid and immediately turn off the heat.

Rest the Eggs in Hot Water

Leave the covered saucepan off the heat for 10 minutes. Let the eggs sit undisturbed in the hot water so they cook through gently.

This method helps prevent overcooking and reduces the chance of greenish rings around the yolks. Use this time to prepare your ice bath.

Cool the Eggs in an Ice Bath

Fill a large bowl with cold water and plenty of ice. After 10 minutes, transfer the eggs from the hot water to the ice bath.

Let them cool completely for about 10 minutes. This stops the cooking process, firms the eggs for easier chopping, and makes peeling simpler.

Peel and Chop the Eggs

Gently crack each cooled egg all over on a hard surface. Peel under running water if shells stick.

Pat the peeled eggs dry with a paper towel. Place them on a cutting board and roughly chop into small, bite-sized pieces.

Aim for even chunks so the salad has a consistent texture.

Mix the Creamy Dressing

In a small bowl, combine the mayonnaise, Dijon mustard, Greek yogurt, and fresh lemon juice. Stir until smooth and fully blended.

Adjust the consistency by stirring well rather than adding extra liquid immediately. This mixture forms the creamy, tangy base that will coat the eggs evenly.

Add the Fresh Veggies and Herbs

Finely chop the red onion, celery, chives, and parsley. Add them to the bowl with the dressing.

Stir to distribute them evenly throughout the mixture. Keep the pieces small so they add flavor and crunch without overwhelming the tender eggs.

Make sure everything is well combined before seasoning.

Season and Combine with Eggs

Sprinkle in the salt, black pepper, and optional paprika. Mix to incorporate the seasonings into the dressing.

Add the chopped eggs to the bowl. Gently fold with a fork until every piece is coated but not mashed.

Taste and adjust with extra salt, pepper, or lemon juice as needed.

Serve or Chill the Salad

Spoon the egg salad onto toasted bread slices and top with lettuce leaves if using. Serve open-faced or as a sandwich.

For a firmer texture and deeper flavor, cover and chill the salad for at least 30 minutes before serving. Store leftovers in the refrigerator and eat within 2–3 days.

Ingredient Swaps

• Use all mayonnaise (3–4 tbsp) and skip yogurt for a richer, classic version, or all Greek yogurt for a lighter, higher‑protein salad.
• Swap Dijon with yellow mustard or whole‑grain mustard; lemon juice can be replaced with white wine or apple cider vinegar.
• Replace red onion with green onion, shallot, or a pinch of onion powder; celery can be swapped for cucumber, bell pepper, or radish for crunch.
• Use dried chives/parsley (about 1 tsp each) if fresh herbs aren’t available.
• For dairy‑free, use only mayo (or vegan mayo) and omit yogurt; for gluten‑free, serve in lettuce cups, on rice cakes, or gluten‑free bread instead of regular toast.

You Must Know

– Make-Ahead – For the best texture, cook, chill, and peel eggs up to 3 days in advance, but combine with the dressing no more than 24 hours before serving.

After a full day dressed, eggs begin to release moisture, and you’ll notice a looser, slightly watery salad.

Serving Tips

• Spoon onto toasted sourdough, topped with extra chives and cracked black pepper.
• Serve in butter lettuce cups for a lighter, low-carb option.
• Pile on a warm croissant with lettuce for a café-style sandwich.
• Present in halved avocados, sprinkled with paprika and parsley.
• Offer as a dip with crackers, cucumber rounds, and celery sticks on a platter.

Storage & Make-Ahead

Store boiled egg salad in an airtight container in the fridge for 2–3 days.

It’s ideal to make it up to a day ahead to let flavors meld.

For best texture, add delicate herbs or extra lemon just before serving.

This salad doesn’t freeze well; avoid freezing.

Reheating

To gently reheat egg salad components, briefly warm bread in oven or toaster, or use low-power microwave.

Avoid heating the egg mixture directly; instead, let it sit at room temperature briefly.

Picnics and Potlucks

Once you’ve gently warmed your bread and let the egg salad lose its chill, it practically begs to be packed up for a picnic blanket or potluck table.

I spoon it into a shallow, airtight container so the creamy surface stays smooth, then tuck it into a chilled tote alongside crisp lettuce and still‑warm toast.

Here’s how I make it picnic‑ready:

1. I pack the salad over ice packs so the mayo stays cool and safe in the sun.
2. I slice extra celery sticks; they’re crunchy little scoops for anyone skipping bread.
3. I bring soft rolls, already sliced, so people can build their own sandwiches.
4. I finish with a sprinkle of chives on top; it looks garden‑fresh and inviting.

Final Thoughts

Now that you’ve seen how simple this boiled egg salad is to make, go ahead and give it a try for your next quick lunch or light dinner.

Feel free to tweak the herbs, tanginess, or creaminess to suit your taste and make it truly your own.

Frequently Asked Questions

Can I Make This Boiled Egg Salad Suitable for a Keto or Low-Carb Diet?

Yes, you can. I’d keep the creamy mayo, Dijon, and herbs, skip the bread, then mound the silky, tangy salad over crisp lettuce leaves, letting every rich, cool bite stay wonderfully low-carb.

How Can I Calculate the Exact Calories and Macros per Serving?

You’ll weigh each ingredient, plug them into a nutrition calculator, then divide totals by two servings. I imagine creamy bites, and as you adjust mayo or yogurt, I’d recalc until those macros fit you perfectly.

Is This Recipe Safe for Pregnant People or Those With Weakened Immune Systems?

Yes, it’s safe if you use fully cooked eggs, fresh mayo, and refrigerate it promptly. I picture you cracking warm shells, steam curling up, then chilling everything fast—no runny yolks, no lingering on the counter.

How Can I Adapt This Egg Salad for Kids With Picky Eating Habits?

You can soften flavors: I’d skip onion, chop eggs tiny, use extra mayo for creaminess, maybe mild cheese. Shape it into stars or roll in a warm tortilla so your child bites curiosity before suspicion.

What Are Some Creative Ways to Present Egg Salad for a Brunch Party?

You can serve it in buttery croissants, crisp cucumber cups, or on toasted baguette rounds. I’d sprinkle chives, tuck in microgreens, and arrange everything on a big wooden board with bright citrus slices and berries.