Classic Creamy Egg Salad for Sandwiches and Wraps

Classic egg salad is a simple, satisfying dish made from perfectly cooked hard-boiled eggs tossed in a creamy, tangy dressing of mayonnaise, Dijon and yellow mustards, a touch of Greek yogurt for extra creaminess and protein, and a hint of hot sauce for balance.

What is egg salad?

Egg salad is diced or chopped hard-boiled eggs mixed with a creamy dressing, typically made from mayonnaise and mustard. It’s versatile: enjoy it on its own, spread on toast, tucked into a sandwich, or wrapped with fresh greens for a quick lunch. This version adds plain Greek yogurt to the dressing for extra creaminess and protein while keeping the flavor bright and balanced.

Is egg salad healthy?

Egg salad is a high-protein, low-carbohydrate option that can fit many healthy eating plans. Using Greek yogurt alongside mayonnaise reduces total fat while boosting protein. The recipe is naturally gluten-free; you can further lighten it by choosing low-fat mayonnaise or increasing the yogurt ratio.

What’s in this classic egg salad recipe?

This recipe uses a few straightforward ingredients that come together quickly:

• Hard-boiled eggs: 8 large eggs, cooked and chopped.
• Greek yogurt and mayonnaise: the combination makes a creamy dressing—use the yogurt percentage you prefer.
• Mustard: a mix of Dijon and yellow mustard adds depth and tang.
• White vinegar and hot sauce: a small splash adds brightness; hot sauce adds a subtle kick.
• Seasonings: kosher salt, ground black pepper, and a pinch of paprika for color and warmth.

How to hard-boil eggs for egg salad

A slightly jammy yolk works wonderfully in egg salad because it keeps the texture creamy. You can hard-boil eggs on the stovetop, in the oven, or in an air fryer—choose your preferred method. The stovetop method described below yields tender whites and a creamy yolk.

Step-by-step: classic egg salad

Follow these simple steps for a reliable, flavorful egg salad. The full ingredient amounts and timings are listed in the recipe section below.

1. Cook the eggs: Place eggs in boiling water and cook for about 8 minutes for slightly creamy yolks. Transfer immediately to an ice water bath to stop cooking and make peeling easier.
2. Prepare the dressing: While the eggs chill, whisk together Greek yogurt, mayonnaise, Dijon and yellow mustards, white vinegar, salt, pepper, paprika, and hot sauce until smooth.
3. Assemble: Peel and chop the eggs into small pieces. Fold the eggs into the dressing until evenly coated.
4. Chill and serve: Refrigerate at least 30 minutes to allow flavors to meld. Serve on toast, in a sandwich, in a wrap, or spooned over a bed of lettuce.

Variations and mix-ins

Egg salad is a great base for experimenting. Try one of these simple variations to change the texture or boost the protein:

• Avocado: Mash ripe avocado and fold it in for a silky, nutrient-rich version.
• Tuna or shredded chicken: Stir in canned tuna or shredded cooked chicken for added protein and a heartier salad.
• Diced potatoes: Combine with small boiled potato cubes for an egg-and-potato salad hybrid.
• Deviled-style: Add a little extra Dijon, paprika, and perhaps a touch of pickle relish for a deviled-egg flavor profile.

How to serve classic egg salad

• As-is: Enjoy straight from the bowl with a spoon or fork.
• On toast: Thick-cut, buttered, or toasted bread makes a simple, satisfying open-faced meal.
• Sandwich: Add lettuce, tomato, and pickles between slices of bread for a classic egg salad sandwich.
• Wrap: Use a tortilla or flatbread with crisp lettuce and sliced veggies for a portable lunch.

Storage

Keep leftover egg salad in an airtight container in the refrigerator for 3 to 5 days. Stir before serving and discard if it develops an off odor or appearance. If you add avocado, consume within 24 hours for best quality.

Classic Egg Salad Recipe

This classic egg salad is quick to prepare and perfect for meal prep, lunches, or a light dinner. It combines creamy Greek yogurt and mayo with tangy mustards and a touch of vinegar and hot sauce for balance.