4-Ingredient Egg Salad

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    This easy egg salad recipe requires only 4 simple ingredients and takes just 10 minutes to make. It’s a quick and flavorful dish that’s perfect for lunch or dinner.

    After Easter, we love to make egg salad sandwiches for lunch with all the leftover colored eggs. It comes together quickly, is a great way to use up hard boiled eggs. A few of my other favorite lunches are chicken salad, grilled caprese sandwich and chicken club lettuce wraps.

    egg salad sandwich on white plate

    The best part about this egg salad recipe is that it takes only 4 simple ingredients and comes together in just 10 minutes. It tastes amazing served on a thick slice of whole grain bread with leafy lettuce. You could even enjoy it with some crackers or in a tortilla as well.

    Plus there are lots of add-in’s that you can include to give this egg salad recipe even more flavor. If you have some some crispy bacon around, you could always add that in. Fresh dill also adds delicious and fresh flavor. Yum!

    boiling eggs for egg salad


    Hard boiled eggs: You’ll need 6 hard boiled eggs for this recipe. Haven’t made hard boiled eggs before? Check out this easy tutorial. You can make them day of, or use leftover hard boiled eggs too.

    Mayonnaise: You don’t need a ton of mayo…just enough to create a creamy base. I used 1/4 cup. If you’re looking for a lighter option, you could use Greek yogurt or light mayo too. You can even make this a Whole30 recipe by making homemade mayo or using a compliant mayo such as Primal Kitchen.

    Pickle juice: I love the flavor that pickle juice adds. If you don’t have any on hand, you could use lemon juice or white vinegar as well.

    Dijon mustard: I like to use dijon mustard when making egg salad. It has a sharp flavor and gives the egg salad a nice bite. You could use regular mustard in place of dijon if preferred.

    mixing egg salad in glass bowl

    What to add to egg salad?

    There are plenty of optional add-in’s for this easy egg salad. Below are a few great options.

    • Dill: I love the addition of dill! I always use fresh dill because it really enhances the flavor.
    • Chopped chives: Chives pair wonderfully with egg salad. You can either include them in the mixture or add them on top.
    • Bacon: Crumbled bacon adds amazing flavor and texture. I like to add in bacon that’s extra crispy.
    • Celery: Celery is a popular addition to egg salad. It adds a great crunch.
    • Onion: You could add in diced red onion for more fresh flavor.
    • Paprika: Add some paprika if you like a bit of a kick. I’d start with about 1/4 tsp and then taste and adjust.

    There are plenty of other toppings that would taste great on an egg salad sandwich. Check them out below.

    • Leafy lettuce
    • Arugula
    • Sliced tomato
    • Bacon
    • Sliced avocado
    • Pickled onions
    • Chopped chives

    egg salad in a glass bowl

    How to make egg salad

    This is such an easy egg salad recipe! It takes only 4 ingredients and comes together in just 10 minutes. Such an easy lunch or dinner!

    1. Peel and chop eggs. Peel and chop hard boiled eggs, then add to medium sized bowl.
    2. Mix all ingredients together. Add in mayo, pickle juice and mustard and stir. Then S&P to taste.
    3. Serve on a sandwich. Serve egg salad on toasted bread with lettuce, chives and extra pepper if desired.


    egg salad sandwich on plate

    More great salad recipes:

    egg salad recipe

    Egg Salad Recipe

    Course: Salad
    Cuisine: American
    Keyword: egg salad
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 4
    Calories: 212
    Author: Jamielyn Nye
    This easy Egg Salad Recipe requires only 4 simple ingredients and takes just 10 minutes to make. It's a quick and flavorful dish that's perfect for lunch or dinner. 


    • 6 hard boiled eggs
    • 1/4 cup mayo
    • 1-2 teaspoons pickle juice, lemon juice or white vinegar
    • 1-2 teaspoons dijon mustard

    S&P, to taste

      For serving: chopped chives, lettuce, whole grain bread or crackers


        • Peel and chop the eggs. Then place in a medium size bowl. Stir in the mayo, pickle juice and mustard. Salt and pepper to taste. 
        • Serve on toasted bread with lettuce, chives and extra pepper if desired.
        • If the egg salad is properly stored in an air tight container, it will stay fresh up to 3 days. However, egg salad should be tossed out if left out for more than 2 hours.


        Make ahead: You can make this salad the night before and store in the refrigerator an airtight container.
        Variations to add to your egg salad sandwich:
        • Add 1-3 teaspoons fresh dill for a fresh twist
        • Arugula
        • Sliced tomato
        • Bacon
        • Sliced avocado
        • Chopped chives


        Calories: 212kcal | Protein: 9g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 285mg | Sodium: 196mg | Potassium: 94mg | Sugar: 1g | Vitamin A: 390IU | Calcium: 38mg | Iron: 0.9mg


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