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Easy Egg Salad Upgrades

Easy Egg Salad Upgrades

How to use up all of those leftover Easter Eggs

Egg salad was never so tasty!

In the wake of Easter, you are left with what feels like a refrigerator full of eggs. The Easter egg hunt left no dyed eggs undiscovered, and with the holiday past us, you have no more decorative use for them. Don’t let good food go to waste! You can take all of those perfectly hard-boiled eggs and create a delicious egg salad that can serve as lunch or an easy weeknight dinner.

But egg salad doesn’t have to appear on your table as a typical recipe (unless of course you prefer it that way). There are tons of ways to take your egg salad to the next level. Check out some of our delicious recipe ideas for a successful and flavorful egg repurposing fest!

“Deviled” Egg Salad

Who doesn’t love deviled eggs? They are like the ultimate appetizer and often make everyone happy. Why not make a big bowl of deviled egg style salad, complete with that creamy, tangy, and spicy flavor you love!

Spicy Egg Salad
With a few seasoning swaps and a kick of heat, your egg salad is taken to the next heat level. You can make this egg salad completely customizable to your heat tolerance.

“Dill-licious” Egg Salad

Add a pickled, dill flavor to your egg salad with this fresh and fast recipe!

Tex-Mex Egg Salad

Forget huevos rancheros. This egg salad recipe is ideal for anyone who loves to put a little fiesta into their egg salad.

Easy Egg Salad

Like deviled eggs, this egg salad is a recipe with Southern roots and modern smarts. Since we have devised ways to make the deviled egg one of the most sought-after party appetizers, we apply the same strategies for the egg salad: Start with perfectly hard-cooked eggs, season them generously, and finish with a dab of your favorite mayo. Beyond that, it&rsquos much easier than making deviled eggs because you don&rsquot have to fret over ragged yolks or runny filling. For a salad with hearty texture that won&rsquot turn gummy or pasty, use your hands to crumble the eggs instead of chopping the whites and mashing the yolks with a fork. As much as we love mayonnaise, don&rsquot go overboard with it. Use a light hand with mayonnaise and other binders to keep it from turning gloppy. The mixture might seem dry at first but continue folding gently (to avoid overworking the eggs) just until it comes together. Don&rsquot be afraid to play with flavors and variations, as long as the proportions remain the same. Replace the finely diced celery with seedless cucumbers or radishes. Fresh chives, parsley, or tarragon can stand in for the dill. No matter what else you put in your egg salad, be sure to use a generous touch with the seasonings because refrigeration can dull those flavors.


For the egg roll bowls:

In a bowl, combine the soy sauce, rice vinegar and toasted sesame oil set aside.

In another small bowl, prepare the dry seasoning blend by stirring together the ground ginger, garlic powder, kosher salt and crushed red pepper flakes set aside.

Next, prepare the filling by liberally misting a large skillet with nonstick oil spray and placing over medium-high heat. Once the pan is hot, add the chopped mushrooms in an even layer and cook for 5 minutes, stirring occasionally so they don’t stick. They will shrink significantly while browning and intensifying in flavor. Next, add the coleslaw to the pan and continue to stir while cooking for another 5 minutes, or until wilted and tender. Mist the pan with additional oil spray as needed. Then, add your ground turkey and the pre-mixed dry seasoning blend and cook for

3 minutes, using a wooden spoon or spatula to combine all of the seasonings and break up the turkey into small crumbles. Add the soy sauce mixture and cook for a final 3 to 4 minutes, or until most of the sauce has absorbed and the turkey is fully crumbled and cooked through. Remove the pan from the heat and stir in the scallions. Transfer to bowls and serve with pita chips and duck sauce on the side.

For the duck sauce:

Mix the apricot jam, soy sauce, rice vinegar and optional crushed red pepper flakes in a small bowl and serve with pita chips.

There are only a few simple steps to make the best egg salad. You can find the full recipe with ingredient amounts and instructions in the recipe card below.

  1. Hard boil your eggs. You can cook the hard boiled eggs on the stove, or make Instant Pot hard boiled eggs. Then let the eggs sit in an ice bath to stop the cooking process.
  2. Peel and chop the eggs. While you’re at it, chop some red onion.
  3. Whisk the ingredients for the egg salad dressing together. I do this right in the mixing bowl to save an extra dish.
  4. Stir everything together.

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Egg Salad Recipe

Want an easy breakfast-ready recipe? Then this eg salad recipe is for you!

Not just for breakfast, egg salad can be perfect for your merienda. This salad is a variation of those salads that involve protein mixed with seasonings in the form of herbs, spices, and other ingredients that you want, bound with mayonnaise. Egg salad is a sibling of chicken salad, crab salad, ham salad, lobster salad, and tuna salad.

Commonly used as sandwich filling, this type of salad is typically made of chopped hard-boiled eggs, mayonnaise, mustard, onion, salt, and pepper. Among seminars or simple meetings, egg sandwich is a favourite because it is easy to do, not to mention that it is a healthy snack. Sometimes, this egg salad goes as a topping on green salads as well.

Egg salad can be done in a variety of creative ways. Cold food can also be added. Bacon, cheese, cucumber, and lettuce are common additional ingredients. But if you want to go minimalist, try doing the egg mayonnaise sandwich filler, wherein chopped hard-boiled egg is mixed with mayonnaise only. In this recipe, it is all about mixing your six ingredients of hard-boiled eggs and herbs and spices. And there you go! Egg salad!

Easy Egg Salad

I don’t know about you, but January is flying by. Over halfway done, and at this rate, it will be 2016 in a few months. Fortunately, we live in Colorado and that means we’ve gotten a break from the super cold winter weather. Yesterday, we had all the windows and doors open, and the breeze flowing through the house was just amazing. This is why we moved here.

You may already know this from previous posts (like this one, this one, and this one), but we are a camping family. We love to get up into the mountains as often as we can, preferably within the comfort of the hard walls of our camper. And when we do that, we pack our week’s worth of food with us.

Last summer, when we took a trip to Moab, I posted about our camping food. At the time, I had not posted the recipe I use for our egg salad or chicken salad. I have since posted the Chicken Salad recipe (it’s one of our most popular recipes) but just never got around to actually writing up the egg salad recipe. That hasn’t stopped many of you from sending me messages and asking for it (which I have tried to do, but my measurements may not have been exact). So I finally measured things out and got it written down for you.

I know, egg salad shouldn’t even need a recipe, but if your quantities are off, it can actually taste pretty gross. You can’t have too much yellow mustard (unless you’re really into mustard, which I am not), and too much salt can ruin the whole batch. I think I’ve found the right balance with this one, and the addition of dill pickles just makes it a little more fancy. Well, that is if egg salad could be fancy.

Since we often (read: almost every day) eat eggs for breakfast, I reserve this egg salad for lunches on days that we eat something that doesn’t have eggs in it for breakfast. Eggs are great and all, but you can have too much of a good thing. Also, I took a note from my mom’s book and sprinkle our egg salad with smoked paprika. That little pop of red was always my most favorite part of my mom’s deviled eggs and now my kids love it on their egg salad.


  • Hard boiled eggs: You’ll need 6 hard boiled eggs for this recipe. You can make them day of, or use leftover hard boiled eggs too. You can even buy them premade from the grocery, although I do recommend making them fresh for more flavor.
  • 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 even 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. You only need a few teaspoons.
  • Dijon mustard: Dijon is my favorite mustard to use because of it’s sharp flavor and bite. If you’re not a fan of Dijon, regular mustard will work too. Add in 1-2 teaspoons to taste.

Egg salad recipes

Serve boiled eggs in a fresh salad for the perfect picnic, lunch or barbecue side. Mix them up with mayonnaise, potatoes, bacon, lettuce and more.

Summer egg salad with basil & peas

Drizzle seasonal greens, new potatoes and eggs with a tangy, herby dressing to make this healthy vegetarian lunch or dinner, packed with iron, folate and fibre

Egg Niçoise salad

A vegetarian Niçoise salad, that's packed with goodness - fibre, folate, iron, vitamin c and gluten-free too

Egg & new potato salad

Great for a summer lunch, picnic or barbeque - takes no time at all.

Egg, beetroot & bacon salad

These purple, beetroot-dyed eggs are a pretty addition to a main course salad, especially when teamed with spring leaves and a punchy dressing

Chorizo & soft-boiled egg salad

This anytime summer salad will be on the table in just 30 minutes

Egyptian egg salad

Give salad a shake-up with an Egyptian-inspired recipe that combines fava beans with egg and the rich flavours of tahini, garlic, lemon and cumin

Roasted beetroot & egg salad

This vegetarian salad with creamy dill dressing and crunchy hazelnuts makes a great lunch, or light main course

Bean, ham & egg salad

This satisfying salad, crammed full of green vegetables, new potatoes and lean ham is low calorie and low fat

Beetroot egg salad tartine

Liven up your lunch or supper with this flavourful beetroot egg salad tartine with spring onions and cornichons. It's super simple to make

Egg & parsley salad with watercress dressing

A picnic's not a picnic without a boiled egg or two. Serve them in a salad with parsley, shallots, our watercress dressing and a sprinkling of chilli salt

Asparagus salad with a runny poached egg

A simple, balanced bistro-style salad that's low in calories but high in flavour, texture and nutrition

Miso broccoli, egg & quinoa salad

Pack a lunch that will power you through the afternoon with this healthy miso and lime-dressed salad with broccoli, peas, boiled egg and radishes. It's tasty and full of goodness

7 Easy Egg Salad Recipes

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If you're an egg salad lover, you will love our collection of delicious and easy recipes. We have classic egg salad, chunky egg salad, egg salad sandwiches, and more. This collection will help make your summer picnics and potlucks memorable and stress-free. Whether you're looking for a dish to bring to your church potluck, a summer picnic, or even a holiday party, egg salad is one of those classic recipes that pleases a crowd.

If you want to make just the egg salad as a side dish, there are some great recipes below. But never fear! If you prefer your egg salad in a sandwich, all you have to do is grab two slices of your favorite bread, toast them, and spread any one of the tasty egg salad recipes below on top to enjoy.

Plus, check out our Classic Egg Salad Sandwich recipe, in full, below. And don't miss our tips for making the best egg salad ever.

Classic Egg Salad Sandwich


6 hard-boiled eggs, cooled, peeled and chopped
1 green onion, chopped and including some of the green top (about 1 tablespoon)
2 large stalk celery, cut into fine dice (about 1/3 cup)
1/2 cup mayonnaise
1 tablespoon sweet pickle relish
1 teaspoon yellow mustard
Salt and pepper to taste


1. In a medium bowl, combine mayonnaise, pickle relish, and mustard. Add chopped eggs, onion and celery and mix well. Add salt and pepper and stir. Chill in a covered container until ready to serve.

To make 4 club sandwiches, you'll need:

2. 12 slices firm white or wheat bread, crusts removed if desired

3. Romaine lettuce leaves washed and dried well

4. Cut crusts from bread to form perfect squares, spread 2 heaping tablespoons egg salad on 9 of the slices. Top with lettuce cut to fit and stack them: bread, filling, lettuce, bread, filling, lettuce. Top with the final bread squares and cut in two diagonally use a serrated knife and gently press down on the sandwich to make it hold together. Chill, well wrapped, until ready to serve.

For more recipes you can make for a potluck, try these 13 Best Tuna Casserole Recipes

Ultimate Creamy Egg Salad

Serves: 3 cups
Preparation Time: 10 min

You can feel guilt free after eating a whole helping of this Ultimate Creamy Egg Salad. It's a healthy take on the traditional egg salad because half of the mayonnaise is replaced with plain yogurt. Other yummy ingredients include dill pickle relish, mustard, fresh parsley, sweet pepper, and of course the eggs. Store this dish in the refrigerator until you're ready to eat. Then, serve it as an egg salad sandwich or add it to a lettuce salad for the perfect anytime snack or meal. You'll love this recipe all the time, but it's especially welcome if you're wondering how to use up eggs in your fridge!

Skinny Egg Salad Sliders

Serves: 4
Preparation: Time: 15 min
Cook Time: 10 min

These Skinny Egg Salad Sliders are a healthy alternative to your usual egg salad. This low-calorie egg salad is made with mostly Greek yogurt and only a dash of mayonnaise, making it much lighter than traditionally mayonnaise-based egg salads. Besides Greek yogurt, the egg salad is comprised of tomatoes, fresh dill, chives, onion powder, garlic powder, salt, and pepper. Served on soft, sweet slider buns, these tasty sandwiches will be one treat you won't want to stop eating. Try serving them as a main dish for lunch, or bringing several of them to a party as fun appetizers.

Horseradish Egg Salad Bagels

Yields: 6 open-face bagels
Preparation Tim: 10 min
Cooking Time: 25 min

This Horseradish Egg Salad Bagel recipe is a creatively delicious spin on the traditional egg salad. When put on a bagel, it becomes a great breakfast, brunch, or lunch recipe. It even makes for a tasty snack! The horseradish, dill, and mustard add a tangy flavor that perfectly complements the creamy mayonnaise and egg base. Whip up this easy egg salad recipe as part of a brunch for the special people in your life. Serve with orange juice and fruit and it's sure to be a crowd-pleaser!

Deviled Egg Potato Salad

Serves: 8
Preparation Time: 35 min

This Deviled Egg Potato Salad is sure to be your go-to side dish for summer! It pairs perfectly with hot dogs, burgers, fried chicken, or anything off the grill! It will be perfect for your summer get-togethers, and it especially has fourth of July written all over it.

Asparagus Salad with Eggs and Prosciutto

Serves: 4
Preparation Time: 10 min
Cooking Time: 10 min

This Asparagus Salad Recipe with Eggs and Prosciutto is light and fresh and perfectly filling. With soft-boiled eggs, al dente asparagus, pea shoots, Asiago cheese, prosciutto and a lemon-Dijon Vinaigrette. It’s a delicious brunch or side salad for a special occasion or just celebrating spring. I must say this salad is spring on a plate. Fresh seasonal ingredients like asparagus and pea shoots. Then some slightly runny soft-boiled eggs cured prosciutto and Asiago cheese!! All topped off with a lemon-Dijon vinaigrette!

Easy 7-Layer Egg and Potato Salad

Preparation Time: 20 min
Cook Time: 12-15 min

Easy 7-Layer Eggs and Potato Salad is the perfect solution to your potluck woes. Want to bring one of the most beloved potluck recipes to the event? Then you'll want to make sure you have this recipe in your back pocket. Made with eggs, shredded Cheddar cheese, bacon bits and plenty more, this is an easy potato salad recipe that will keep them coming back for seconds. Bust out this recipe anytime this summer, and it's sure to be a hit no matter the occasion!

Lightened Up Egg Salad

Serves: 4
Preparation Time: 10 Min

When you're craving a delicious deli salad for lunch or dinner but don't want something that will weigh you down, try this recipe for Lightened Up Egg Salad. Removing the yolks from some of the eggs makes this egg salad recipe healthier than most, but it still tastes just as yummy! Spread it on bread or eat it on its own. This classic egg salad dish is great no matter what.

Host the great American potluck with inspiration from our full collection: 50+ Best Deli Salad Recipes

1. All good egg salads start with perfectly boiled eggs. The yolks should be just cooked through but not chalky and the whites should be tender.

2: Use a box grater to cut your eggs. This will ensure evenness throughout and takes less time than chopping with a knife if you're making a large batch of egg salad for a party or potluck.

3. Crush and mix all your ingredients together by hand. They'll be much gentler on the ingredients than a whisk. Once the yolks, mayonnaise, and whatever other ingredients you love in your egg salad recipe are together in a bowl, mix everything up by hand to get a nice consistency with just the right amount of texture!

4. Play around with the elements! Besides the basics (i.e. hard boiled eggs, mayo, salt, and pepper), test out flavors and textures for what you like best. Some recommendations include celery bits, sliced radishes (these work better if you're making a sandwich rather than mixed into the salad), onions of any variety (no worries about leftovers if you know how to store cut onions), shallots, finely chopped jalapeno bits, etc. This is your time to get creative!

5. For a fresh and light taste, squeeze some lemon juice and add a bit of lemon zest to your mixture. A pinch of parsley also does wonders!

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