Breakfast Egg Salad

There’s something about the quiet of early morning, when the kitchen fills with the gentle sizzle of eggs and the bright scent of fresh herbs.

This breakfast egg salad is a creamy, protein-packed twist on a classic, perfect for piling onto toast, tucking into a warm croissant, or scooping with crisp veggies.

It’s a quick, comforting meal—ready in about 20 minutes—that suits busy mornings, meal-preppers, and anyone who craves a satisfying start without a lot of fuss.

I first leaned on this recipe during a hectic week of early meetings; I made a batch Sunday night, and each morning I’d spoon silky, golden egg salad onto toasted sourdough.

It felt like a small ritual of calm before the day rushed in.

This dish shines for quick weekday breakfasts, lazy brunches with friends, or simple, no-stress lunches.

Ready to bring this breakfast egg salad to life?

Why You’ll Love It

• Comes together fast with simple, everyday ingredients and minimal cleanup
• Delivers creamy, tangy flavor perfect for busy weekday breakfasts
• Packs protein to keep you full and energized all morning
• Easily customizable with herbs, spices, or mix-ins you already love
• Works for toast, wraps, or salad bowls—no extra cooking required

Ingredients

• 4 large eggs — use eggs a few days old for easier peeling
• 2 tablespoons mayonnaise — choose a full-fat, good-quality brand
• 1 teaspoon Dijon mustard — smooth Dijon works best for balance
• 1 teaspoon lemon juice — freshly squeezed for brighter flavor
• 1 tablespoon plain Greek yogurt (optional) — adds tang and lightens the salad
• 1 tablespoon diced red onion — dice very finely to avoid harsh bites
• 1 tablespoon finely chopped celery — choose crisp, pale-green stalks
• 1 tablespoon finely chopped fresh chives — snip with a knife for clean cuts
• 1 tablespoon finely chopped fresh parsley (optional) — flat-leaf has better flavor
• 1/8 teaspoon salt — adjust to taste after mixing
• 1/8 teaspoon black pepper — freshly ground if possible
• 1/8 teaspoon paprika (optional) — smoked paprika adds subtle depth
• 2 slices whole-grain bread, toasted (optional, for serving) — pick a sturdy loaf that toasts well
• 1/2 cup mixed salad greens (optional, for serving) — use fresh, well-dried greens for best texture

Step-by-Step Method

Boil the Eggs

Place 4 eggs in a single layer in a saucepan. Cover with cold water by about 1 inch.

Set over medium-high heat and bring to a gentle boil. Once boiling, cover with a lid, turn off the heat, and leave the eggs in the hot water for 10 minutes to cook through without overcooking.

Mix the Creamy Dressing

Combine mayonnaise, Dijon mustard, lemon juice, and Greek yogurt in a small bowl. Add salt, pepper, and paprika if using.

Whisk until the mixture is smooth and creamy. Adjust the seasoning lightly now; you can always add more later after everything is mixed with the eggs and vegetables.

Prep the Fresh Vegetables

Finely chop the red onion, celery, chives, and parsley on a cutting board. Keep the pieces small so they blend well into the salad and don’t overpower each bite.

Set the chopped vegetables aside. This step adds crunch, color, and freshness to the rich, creamy egg mixture.

Cool and Peel the Eggs

Fill a mixing bowl with cold water. After the 10-minute rest, transfer the hot eggs into the cold water using a slotted spoon.

Let them cool for about 5 minutes. Gently crack each egg and peel off the shell.

Rinse briefly to remove any tiny shell pieces that may remain.

Chop the Eggs

Place the peeled eggs on the cutting board. Roughly chop them into small pieces for a classic egg salad texture.

For a chunkier version, keep the pieces larger. If you like it creamier, lightly mash some of the egg with a fork.

Transfer the chopped or mashed eggs to a mixing bowl.

Combine and Season the Salad

Add the chopped red onion, celery, chives, and parsley to the bowl with the eggs. Pour the dressing over the top.

Gently fold everything together with a fork until evenly coated. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.

Serve immediately on toast or over salad greens.

Ingredient Swaps

• Lighter / dairy-free: Replace Greek yogurt with more mayonnaise, unsweetened coconut yogurt, or omit entirely.
• No Dijon or lemon: Use yellow or whole-grain mustard and a splash of vinegar (apple cider or white wine) instead of lemon juice.
• Veg swaps: Sub red onion with green onion or shallot; swap celery for diced cucumber or bell pepper; replace chives/parsley with dill, cilantro, or whatever fresh herbs you have.
• Budget / pantry-friendly: Use regular sandwich bread instead of whole-grain, dried herbs (use 1/3 the amount of fresh), and skip paprika or specialty mustards if not on hand.

You Must Know

– Make-Ahead – To keep texture ideal overnight, store the egg salad in a shallow container, pressed with plastic wrap directly on the surface and sealed with a lid; use within 24 hours, and if it thickens, stir in 1–2 teaspoons water or yogurt until just creamy again.

Serving Tips

• Serve on toasted whole-grain bread with sliced tomato and baby spinach.
• Spoon over mixed salad greens with avocado slices for a light, protein-rich bowl.
• Stuff into warm whole-wheat pita halves with cucumber and extra chives.
• Pile onto a toasted English muffin, topped with arugula or microgreens.
• Serve in lettuce cups for a low-carb, hand-held breakfast option.

Storage & Make-Ahead

Breakfast egg salad keeps well in an airtight container in the refrigerator for up to 3 days.

It’s perfect to make the night before for quick breakfasts or lunches.

Stir before serving, adding a splash of lemon juice or yogurt if it thickens.

This recipe doesn’t freeze well.

Reheating

Reheat egg salad gently in short microwave bursts on low power.

Or briefly warm in a covered, oven-safe dish.

Avoid high heat on stovetop or oven to prevent curdling and dryness.

Diner Counter Comfort Food

Some mornings, I just want the kind of comfort you’d get sliding onto a worn vinyl stool at a small-town diner, and this egg salad delivers that same cozy feeling at home.

I think of that steady clink of coffee cups, the low murmur of early regulars, the hiss from the flat-top.

When I scoop a generous mound of egg salad onto warm toast, it hits the same notes—simple, familiar, deeply satisfying.

The Dijon cuts through the richness like a short-order cook’s quick joke, while the chives and celery add that crisp, fresh counterpoint.

The yolks are velvety, the whites tender, and everything’s bound in a creamy dressing that feels like a reassuring pat on the shoulder before the day begins.

Final Thoughts

Give this breakfast egg salad a try and see how quickly it becomes a morning favorite.

Don’t be afraid to tweak the add-ins and seasonings so it’s perfectly tailored to your taste.

Frequently Asked Questions

Can I Make This Breakfast Egg Salad Without Mayonnaise or Dairy?

Yes, you can. I’d mash the warm eggs with silky olive oil, a dab of Dijon, lemon, and herbs; as you stir, watch everything glisten, smell the sharp mustard, and taste a lighter, bright, creamy richness.

Is This Recipe Suitable for Low-Carb or Keto Diets?

Yes, it’s easily low‑carb and can be keto. I’d mound the creamy, mustard‑bright eggs over cool, peppery greens instead of toast, skip any sugar, and feel that rich, silky bite stay wonderfully carb‑light.

How Can I Safely Pack Egg Salad for School or Work Lunches?

You can safely pack it by chilling it first, using an insulated lunch bag with an ice pack, and eating within 4 hours. I’d keep it sealed, tucked cool beside crisp veggies or toasted bread.

Can I Use This Egg Salad as a Filling for Wraps or Pitas?

Yes, you can, and I think you’ll love it. I tuck the creamy, tangy mixture into warm pitas or soft wraps, add crisp greens, maybe cucumber, and it all folds into a cool, satisfying handheld.

What Are Some Creative Add-Ins to Change the Flavor Each Week?

You can swirl in curry and raisins one week, smoky paprika and crisp bacon the next, then try dill, capers, and lemon, or jalapeños, cheddar, and cilantro—each combo nudges the whole bowl in a new direction.