How To Make Healthy Egg Salad

This recipe for healthy egg salad is incredibly simple to prepare and offers all the traditional flavor and texture you want! Only a few basic materials are required. In this blog you will learn a healthy egg salad recipe because many people asked me how do you make egg salad. So I decided to share my healthy egg salad recipe.

Since my children were small, I have been cooking this simple dish of healthy egg salad.This is my version of the classic—it’s just as tasty and comforting! 

This is a straightforward recipe for healthy egg salad with all the tastes you would anticipate, though I have made many other creamy salads with a twist (like avocado egg salad or salmon salad or egg salad with cottage cheese).

It’s also one of my favorite ways to use up hard-boiled eggs that are left over. They become something entirely different with just a few elements.

Why My healthy egg salad Recipe Is Perfect for You

Traditional flavor and texture: Think softly chopped eggs, crisp celery and onions, and a creamy, tart vinaigrette. I won’t be inventing anything here, but after extensive experimentation, I’ve discovered that this combination of components functions the best.
Seven basic components: This healthy egg salad recipe, like all my healthy recipes on Vitalpinch.com, calls for ten ingredients or less. Common staples found at any grocery shop are used in it.Short preparation time: If, as I frequently do, you have cooked eggs on hand, it simply takes a few minutes. It also doesn’t take long if you don’t. On hectic days, this simple meal will quickly become a favorite lunch option!

A healthy egg salad is simple to make and can be mastered by anyone! I’ll walk you through everything, but if you can cut, boil eggs, and combine some things in a bowl, you can do this.

How many carbs in egg salad

Depending on the recipe, Healthy egg salad carbohydrate count can change, but a half-cup portion typically has two to three grams of carbohydrates. The mayonnaise plus any extra components, such as onions, pickles, or mustard, are mostly to blame for this. Add sugar, relish, or other additions, and the number of carbohydrates may go up a little.

Components & Alternatives

The foundation of the healthy egg salad dressing is mayonnaise. You may either buy mayo or make your own at home with avocado oil.

Greek yogurt, which is frequently used in place of mayo in creamy salads, will also function, although the taste will be distinct.

Hard Boiled Eggs: For my easy peel-boiled eggs, I normally prepare a large batch and store it in the refrigerator for a week. Additionally, you may create hard boiled eggs in the oven, Instant Pot, or air fryer in addition to boiling them fresh!

Crunchy Veggies: This dish has a lovely crunch from the finely chopped celery and white onion. Go ahead and add pickle relish if you’d like—some readers have informed me they enjoy it!

Fresh Herbs: Fresh parsley or dill would also work well here, but I like the subtle onion taste of fresh chives. If you want a stronger flavor, you can also include green onions.

Dijon Mustard: A tiny bit of pepper taste is added. You can use brown mustard or yellow mustard instead, if necessary. However, Dijon is the most traditional option, and most egg salad recipes—including mine—include it.

Lemon juice: Offers tang and brightness. Although bottled lemon juice is more convenient, fresh lemon juice has the best flavor. A small amount of vinegar works as an alternative, albeit it’s not my preferred option.

Seasonings: My simple egg salad recipe is finished with paprika, black pepper, and sea salt (kosher salt works just as well).

How to Prepare healthy egg salad

Bring the eggs to a boil. Use my recipe to make perfectly boiled eggs like this if you don’t already have any on hand. After shock in an ice water, cut and peel.

Mix the dressing with a whisk. Smoothly whisk together the mayo, mustard, and lemon juice in a medium-sized to large bowl.

Combine thoroughly. Toss in the diced eggs, onions, celery, and chives in the bowl of dressing. Stir slowly.

Add some flair. To taste, add more salt or pepper. For a good appearance, I always top my egg salad with extra chives, a sprinkling of paprika, and perhaps a few sliced eggs that I saved (see below).

My Best Advice

Ensure that as soon as the eggs boil, they are placed in an ice water bath. This keeps your egg salad from getting too runny and guarantees that it is cooked to the perfect temperature—which is the most crucial aspect. After 10 minutes, after the eggs are cold, peel and cut them for the salad.

It saves on dishes to use the same bowl for the dressing. You can first mix the ingredients for the egg salad in one bowl, then whisk together the dressing in a different one and drizzle it over everything. But, since I detest doing the dishes, I would rather use the same bowl (big enough for mixing).

Variations in Flavor

Avocado:Although I like to prepare my avocado healthy egg salad (without mayo) instead, you may certainly add chunks of avocado to this dish.

Tuna: Tuna salad with egg Think of this as a hybrid of this healthy egg salad dish with this tuna salad recipe. Feel free to just use the recipe with a can of drained tuna.

Chicken: A can of drained chicken works well in healthy egg salad, just like tuna does. But because it has a superior texture, I prefer to utilize leftover shredded chicken if possible. Alternatively, you can start with my recipe for chicken salad and then add an egg to it.

Deviled: Deviled egg salad is a great variant if you enjoy deviled eggs. Use just the chopped yolks in the salad itself rather than slicing the entire boiled eggs for a healthy egg salad.Next, fill the white sections of the eggs with the completed salad.then your deviled egg salad will be ready.

Curried: For a hearty taste, add a teaspoon of curry powder if you enjoy a lot of heat. For a little kick, you may also add some cayenne pepper.

Bacon: For the most convenient alternative, add bacon bits to the mixture. However, for the best flavor and texture, I suggest preparing bacon in the oven or air fryer and crushing it.

Frequently Asked Questions and Storage

For healthy egg salad:

How long should eggs boil? Pour cold water into a saucepan and immediately place the eggs inside for hard boiled eggs that are firm but not dry. After adding the salt and vinegar, boil for nine minutes.

How long does egg salad stay good in the fridge? This traditional egg salad dish keeps well in the refrigerator for up to four days when stored in an airtight container (I like these glass storage containers). It’s fantastic for meal prep! Just make sure everything is fresh and chill it very away after assembly.

Why does watery egg salad occur? If the vegetables release too much moisture, if the salad warms up after being left out, or if the eggs weren’t quite cold when they were combined, the egg salad will become runny. However, if that does occur, it can occasionally be corrected by chilling the salad and/or adding one more hard-boiled egg.

Is it possible to freeze egg salad? Sorry, but you should not freeze! Thawed eggs and mayo both lose their original texture.

Serving Ideas

What to serve with egg salad? Of course, the most popular method to eat this healthy egg salad is to put it on your favorite bread and make an egg salad sandwich. But there are other options! Here are some other (lighter and fresher) ways that I enjoy serving it:

I usually serve my healthy egg salad in lettuce wraps, as you can see in the picture above! Simply transfer the salad into some butter (bibb) or romaine lettuce leaves. If your leaves are large enough, eating them can be a little messy, but still manageable.

Crackers: As long as they’re not too little, any cracker works well for scooping. I prefer to use almond flour crackers, flax seed crackers, or maybe even cheese crisps, but you can also just buy store-bought ones that suit your needs.

Vegetables: As an alternative to crackers, try using small bell peppers or slices of cucumber. Alternatively, you may hollow them out and pack the salad within. (Consider my stuffed mini peppers filled with egg salad rather than cream cheese!)

Equipment I Use to Make This Recipe

Bowl Set: These glass bowls are so adorable. All sizes are included, and they nest for convenient storage.

Egg Slicer: This is the tool I prefer to use to speed up the process of slicing eggs. To form cubes, simply stack the sliced food and cut it into a grid. The slices work well for other salads that require sliced eggs, like my chef salad, as well as a garnish 

Recipe for Egg Salad

In this healthy egg salad recipe you need the following components to make my delicious healthy egg salad that when you eat you will never forget me.

Components

• half a cup of mayonnaise
• One tablespoon Dijon mustard
• One tablespoon of lemon juice
• Eight big, chopped hard-boiled eggs
• 1/4 cup finely chopped celery
• 2 tablespoons minced white onion
• 2 tablespoons chopped chives
• To taste, use 1/2 tsp sea salt.
• 1/8 teaspoon of black pepper, or to taste
• (Optional; as a garnish) paprika

Guidelines

Make flawless boiled eggs like this if you don’t already have any on hand. After that, immediately put the eggs in an ice water bath for ten minutes, and then peel and cut them.

Combine the mayo, mustard, and lemon juice in a medium-sized to large bowl and whisk until smooth.

Stir in the chives, celery, onions, and eggs gently.

To taste, add salt and pepper for seasoning.

If preferred, garnish the egg salad with additional chives and paprika.