Easy Egg Salad

$1.34 recipe / $0.67 serving
by Beth - Budget Bytes
4.42 from 12 votes
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Grocery prices keep going up and with supply chain issues keeping us on our toes, eggs have once again become a staple in my diet. They’re inexpensive, versatile, and don’t go bad too quickly. And it just doesn’t get any easier than a simple egg salad. So if you’re short on time, want something filling, cheap, and quick, make some egg salad! This is my super easy and delish version, but I’ve got lots of ideas for variations below, too!

Egg salad on a slice of bread with lettuce and ingredients on the sides

Keep it Simple

When I was looking around at different egg salad recipes on the internet, they all seemed to be a little too complicated for my busy life. Almost all of them included fresh herbs, one single rib of celery, or other things that I don’t usually keep on hand. So I made my egg salad as simple and delicious as possible. Just a few simple ingredients that you can keep in your fridge, and nothing fancy. But if you want something fancy, I’ve got ideas for that, too. ;)

Here are the ingredients you’ll need for egg salad:

That’s it! Simple and delicious.

What Else Can You Add to Egg Salad?

Alright, here’s where you can have some fun, if you happen to have some of these ingredients on hand. Try adding some of these to your egg salad to take it up a notch:

  • Hot sauce (sriracha, Tabasco, gochujang, chili garlic sauce, etc.)
  • Green onion
  • Crumbled bacon
  • Kimchi (finely chopped)
  • Avocado (in place of the mayo)
  • Everything bagel seasoning
  • Pickled red onions
  • Capers
  • Jalapeños (fresh or pickled)
  • Fresh herbs (dill, parsley, scallions)

How to Serve Egg Salad

Everyone knows about the classic egg salad sandwich (on toast or a croissant with lettuce), but you can also serve egg salad with crackers for scooping, you can serve it in lettuce cups, or even in an avocado half! You could also serve it up wrap style in a tortilla with lettuce, or as a salad topper over a bed of greens.

How Long Does Egg Salad Last?

I purposely made this a small batch recipe so you don’t have to worry about leftovers, but if you choose to make a larger batch, the leftovers should stay good in the refrigerator for about 4-5 days.

The recipe below scales up very easily. Simply adjust the number of servings in the recipe box and the ingredients will auto adjust for you.

An egg salad sandwich cut in half facing the camera
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Easy Egg Salad

4.42 from 12 votes
This quick and easy egg salad is perfect for busy days or whenever you need a fast, inexpensive, delicious, and filling meal!
Egg salad sandwich cut in half and stacked
Servings 2 about ¾ cup each
Prep 10 minutes
Cook 15 minutes
Total 25 minutes


  • 4 large eggs ($0.93)
  • 3 Tbsp mayonnaise ($0.22)
  • 1 Tbsp dill relish ($0.08)
  • 1 tsp Dijon mustard ($0.06)
  • 1/4 tsp lemon juice ($0.01)
  • 1/8 tsp salt ($0.02)
  • 1/8 tsp pepper ($0.01)


  • Add the eggs to a saucepot and cover with water. Place a lid on the pot and turn the heat on to high. Bring the water up to a full boil. Once it reaches a boil, turn the heat off and let the eggs sit in the hot water (lid on) for 12 minutes.
  • After 12 minutes in the hot water, transfer the eggs to an ice bath or run under cold water until cool. Peel the eggs then chop them into ½-inch pieces.
  • Add the chopped egg to a bowl along with the mayonnaise, Dijon, relish, lemon juice, salt, and pepper. Stir to combine, mashing some of the egg yolk into the dressing as you stir.
  • Taste the egg salad and adjust the ingredients to your liking. Serve immediately or refrigerate until ready to eat.

See how we calculate recipe costs here.


Serving: 0.75cupsCalories: 295kcalCarbohydrates: 3gProtein: 13gFat: 25gSodium: 531mgFiber: 1g
Read our full nutrition disclaimer here.
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A bowl of egg salad with ingredients on the sides

How to Make Egg Salad – Step by Step Photos

Water being poured into a pot with eggs

Add four large eggs to a pot and cover with water. Place a lid on the pot and turn the heat on to high. Allow the water to come up to a full boil. Once boiling, turn the heat off and let the eggs sit in the hot water (lid on) for 12 minutes.

Chopped eggs on a cutting board

After 12 minutes, transfer the eggs to an ice bath or run under cold water until cooled. Peel and chop the eggs into ½-inch pieces.

chopped eggs in a bowl with dressing ingredients

Add the chopped eggs to a bowl along with 3 Tbsp mayonnaise, 1 tsp Dijon mustard, 1 Tbsp dill relish, ¼ tsp lemon juice, and ⅛ tsp each of salt and pepper.

Egg salad all mixed together in the bowl

Stir all of the ingredients together until well combined, mashing some of the yolks into the dressing as you stir. Taste and adjust the seasonings to your liking.

An egg salad sandwich being built on a cutting board

Serve the egg salad immediately or refrigerate until ready to eat! (serving suggestion pictured: egg salad sandwich on toast with mixed greens)

An egg salad sandwich cut in half facing the camera

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    1. If you don’t mind that sweet flavor in your egg salad then that’s fine! Just be aware that it will taste a bit different that the original version.

  1. Thank you so much. This looks simple and delicious! Jesus loves you. Have a great day!

  2. I don’t know how I got to 32 years old before I tried egg salad. I guess it always looked weird to me, but as a deviled egg lover, I don’t know how it never occurred to me that it’s basically the flavor of deviled eggs, but on a sandwich. Anyway, this was delicious! Highly recommend. I can see myself making this many times over, as it’s very easy, and I almost always have the ingredients lying around.

    1. My eggs cooked just fine with this method. I wonder if maybe your water didn’t get hot enough? It needs to come up to a full boil, and then you put a lid on to trap the heat inside.

  3. Just what we wanted – something cheap and easy! Served on honey wheat bread with a little bit of spinach.