If there’s one recipe to keep in your back pocket at all times, it’s an egg salad recipe. It’s packed with protein and healthy fats to keep you full and satisfied for longer, alongside tender herbs and bright flavors for the ultimate vegetarian dish. My One Bowl Healthy Egg Salad is my favorite egg salad recipe yet. It’s bursting with flavor and is versatile enough to be enjoyed for breakfast, lunch, or anytime you need a delicious and filling snack.
Egg salad is one of those dishes that people seem to either love or hate. I don’t know what it is about it that makes it so polarizing, but in my opinion, I absolutely LOVE it! It’s creamy, it’s salty, it’s packed with protein, and it’s such a versatile dish that can be enjoyed so many different ways. It’s a delicious savory breakfast, a quintessential weekday lunch, and is even perfect for serving at parties or family gatherings. You truly cannot go wrong with egg salad, in my opinion, and this recipe is the only one you need!
I’ve been making this egg salad recipe for years, and it has yet to fail me. It’s the perfect combination of salty eggs, tangy red onion, and fresh herbs. With a little creaminess from mayo (or greek yogurt) and a dash of juice from the pickles? Believe me when I say, it tastes like it’s too good to be true. If you are an egg salad lover like myself, then you are going to love this recipe!
Three Ways to Enjoy This Egg Salad
And if you’re wondering how to eat this delicious egg salad, then I’ve got you! There are three ways that I LOVE to eat this dish, and all of them are equally as great, depending on your cravings!
- Straight From the Bowl: This egg salad is so good, you’ll want to eat it from the bowl! The flavor of this egg salad is so delicious and full on its own, you won’t need any other accompaniments, if you don’t want them. Simply dig in and enjoy to your heart’s content!
- On Top of Toast: The classic way to enjoy egg salad is on top of buttery toast, or sandwiched together between two slices of white bread.
- In a Wrap: Wrapping up this egg salad in a tortilla with some chopped veggies, or in a romaine lettuce leaf for some extra crunch, is the perfect way to enjoy this recipe!
The Simple Ingredients Needed to Make This Delicious Egg Salad
- Eggs: Of course, it wouldn’t be egg salad without the eggs!
- Red Onion: I like lots of red onion in my egg salad, so feel free to load up on it to your heart’s content!
- Parsley & Chives: We’ll be using a combination of parsley and chives in this recipe. You can certainly use dried herbs if you are on a budget or only have them on hand, however I highly recommend using fresh herbs if you can! Not only do they make this egg salad beautiful, but they add an even better flavor.
- Pickles: Pickles are salty briny, and the juices taste AMAZING in this egg salad! Don’t knock it until you try it- I truly cannot make egg salad any other way.
- Mayo or Greek Yogurt: Traditional egg salad is made with mayo, however if you are like me and don’t like mayo, you can substitute the mayo for greek yogurt. It works like a dream! And if you DO like mayo, you have to try this recipe with my 1 Minute Homemade Mayo. It truly takes this recipe to the next level!
- Dijon Mustard: Dijon mustard adds a creamy, tangy flavor that tastes absolutely delicious in this recipe. Don’t skip it!
- Sea Salt & Black Pepper: A touch of sea salt and black pepper adds the perfect flavor to this egg salad!
Two Methods to Making this Healthy Egg Salad
When it comes to preparing this Healthy Egg Salad recipe, there are two different ways to go about it. The first method involves boiling and peeling your eggs the traditional way, and the second method involves my time-saving egg “hack.” While it may look like more steps, believe me when I say that it is SO much easier than wasting time peeling eggs! I highly recommend preparing the recipe according to the second method, if you want to save time and energy.
Method #1: The Traditional Way
To make this egg salad the traditional way, start by boiling and peeling your eggs, just like you would when making hard boiled eggs. Once the eggs have cooled, place them into a large bowl and use a fork to mash them finely, leaving some texture.
Then, dice your red onion and add it to the bowl alongside your parsley, chives, pickles, mayo, mustard, sea salt, and black pepper. Mix well to combine, then taste and adjust seasonings as needed. Once you’re done, serve and enjoy! I love to enjoy this egg salad with crackers, on lettuce wraps, or in a sandwich.
Method #2: The Egg “Hack”
To make this egg salad using my egg “hack”, start by preheating your oven to 350 F. Next, grease a standard loaf pan lightly with oil, and crack your eggs into the pan. Place the loaf pan into a larger baking dish and fill the larger dish with water, up until it reaches the level of the eggs. Bake for 30 minutes, then remove from the oven and let cool.
Once the eggs have cooled, flip the loaf pan over and chop the eggs as fine as you’d like them and add them to a large bowl. Then, dice your red onion and add it to the bowl alongside your parsley, chives, pickles, mayo, mustard, sea salt, and black pepper. Mix well to combine, then taste and adjust seasonings as needed.
Once you’re done, serve and enjoy! I love to enjoy this egg salad with crackers, on lettuce wraps, or in a sandwich.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Gayle McLeod
Ingredients
- 8 Eggs
- ¼ Cup Red Onion, finely diced
- ¼ Cup Parsley, finely chopped
- ¼ Cup Chives, finely chopped
- 4 Pickles, chopped
- ½ Cup Mayo or Greek Yogurt
- 1 Tablespoon Dijon Mustard
- 1 Teaspoon Sea Salt
- 1 Teaspoon Ground Black Pepper
Instructions
The Traditional Method:
- Start by boiling and peeling your eggs, just like you would when making hard boiled eggs.
- Once the eggs have cooled, place them into a large bowl and use a fork to mash them finely, leaving some texture.
- Then, dice your red onion and add it to the bowl alongside your parsley, chives, pickles, mayo, mustard, sea salt, and black pepper.
- Mix well to combine, then taste and adjust seasonings as needed.
- Once you're done, serve and enjoy! I love to enjoy this egg salad with crackers, on lettuce wraps, or in a sandwich.
The "Egg Hack" Method
- To prepare your egg salad this way, start by preheating your oven to 350 F.
- Next, grease a standard loaf pan lightly with oil, and crack your eggs into the pan.
- Place the loaf pan into a larger baking dish and fill the larger dish with water, up until it reaches the level of the eggs.
- Bake for 30 minutes, then remove from the oven and let cool.
- Once the eggs have cooled, flip the loaf pan over and chop the eggs as fine as you'd like them and add them to a large bowl.
- Then, dice your red onion and add it to the bowl alongside your parsley, chives, pickles, mayo, mustard, sea salt, and black pepper.
- Mix well to combine, then taste and adjust seasonings as needed.
- Once you're done, serve and enjoy! I love to enjoy this egg salad with crackers, on lettuce wraps, or in a sandwich.
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What others are saying
What kind of pickles do you use for this recipe? Are they bigger or smaller?
Hi Tara, you can use any type of pickles that you’d like! Just chop them up small ☻
This is probably the best hack I’ve ever seen 👏🏻
WOW! That is amazing to hear, Katie! Thank you so much for giving it a shot!
yum!!!!! need more egg salads!
Yes to more egg salad recipes! I’m so happy you enjoyed it, Mike!
Best egg salad I’ve ever had. I have LOVED every single recipe she makes. Amazing recipes. Thank you!!
Yay! I am so thrilled that you love it, Nikki!