This delicious egg salad is super easy to make and always delicious. It’s one of my favorites around easter but can of course be made the entire year.

Egg salad

Delicious egg salad

This week I was looking for a recipe for egg salad, which I was convinced I already had here on the site. Nothing turned out to be less true, however, so it was time to do something about it soon! Now ideally I would have made this easy recipe for you before Easter, but then again; there will always be a next Easter and you can enjoy this egg salad any day of the year.

The basis of a good egg salad lies, of course, in the eggs. I prefer to use organic eggs for that. I don’t really have a farmer nearby to get the eggs, but I often order them online. Depending on where you live that might be a good option too.

Of course, eggs from the supermarket will do as well. In this egg salad, I use 6 eggs. My eggs were relatively small. If you have large eggs then 4 or 5 eggs might also suffice.

Sauce for the egg salad

The most important element of the salad – apart from the eggs themselves – is of course the sauce you make with it. I like to use a good mayonnaise for this. Which one you like is of course personal, but if you want to make your own mayonnaise check here the easy mayonnaise recipe.

For some extra crunch I like to add a finely chopped spring onion and capers or pickles is also very nice. Through the sauce goes either a spoonful of mustard or a spoonful of ketchup. If you like your egg salad a little spicier, a few drops of Tabasco is also delicious.

Egg salad

As you can see, making your own egg salad is not complicated and it is also low-carb, paleo and gluten-free. So suitable for everyone.

I like to serve it with some nut bread (recipe will follow later, but these Italian style crackers also delicious, for example).

Make your own variation

The great thing about basic recipes like this is that it’s very easy to make a salad that’s entirely to your taste. Add some tabasco, extra chives, pickles, grated carrot or even a few nuts can be delicious!

Do you have egg salad left over? Then try this sweet potato bowl where I also use egg salad.

Making it

To start making the salad you of course begin with boiling the eggs. You want the eggs to be firm for this recipe. Place them under cold water for a minute or so and then peel the eggs. If the eggs are really fresh it can be a bit harder to peel them.

If that happens you can roll the cooked egg over a hard surface so the shell cracks all around. Peel a bit so you can scoop out the rest of the egg with a spoon. The good thing is that you won’t see that it is not perfect once the salad is done.

Once peeled, chop the eggs into smaller pieces. Not too small but take a look at the photo for an idea on how to cut them. You then simply add the condiments to it, stir and you salad is good to go.

How long can you keep the egg salad?

You can keep the egg salad in the fridge for about 3-4 days maximum. I use a airtight container for this which works really well.

Is this egg salad low carb?

Absolutely. If you check the nutritional information at the bottom of the recipe card, you will see that there is hardly any carbs in this at all. So perfect if you’re following a low carb diet.

What can I serve the egg salad with?

Well you can serve it with just about anything. I love eating it on a sandwich (which is of course not low carb) but you can also eat it on crackers like these flax seed crackers or Italian herb crackers. Both are gluten free.

Egg salad

The best egg salad

5 from 1 vote
GangSide Dish

This recipe makes about 300-400 grams of egg salad, depending on the size of your eggs
Decorative clock showing preparation time
Prep time 10 minutes
Cooking time 5 minutes
Total time 15 minutes

4 people


  • 6 eggs
  • 3 tbsp mayonnaise
  • 1 tbsp mustard
  • 1 spring onion finely chopped
  • 1 tbsp capers finely chopped
  • 1 tbsp chives to garnish
  • pepper and salt
  • Optional: ketchup, tabasco, smoked paprika

  • Start by boiling the eggs. You will want to have firm eggs for this. Peel the eggs and cut into small pieces.
  • Finely chop the capers and spring onion. Mix this with the eggs.
  • Add the mayonnaise and mustard and stir.
  • Season to taste with salt and pepper
  • Serve the egg salad with fresh chives

Nutrition Information per portion

Calories: 170kcal | Carbohydrates: 1g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 250mg | Sodium: 258mg | Potassium: 110mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 431IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist