The Best Egg Salad Recipe for Sandwiches

Creamy, crunchy, and herby, this egg salad is a fresh twist on a classic favorite. Hard-boiled eggs are combined with celery, red onion, mustard, and herbs, then bound with a light mix of Greek yogurt and mayonnaise. The result is a protein-rich spread that’s perfect for sandwiches, wraps, or even lettuce cups. Make it ahead for meal prep and enjoy all week.

Why You’ll Love This Recipe

• Protein-packed: Eggs provide high-quality protein to keep you satisfied.

• Balanced creaminess: Greek yogurt and mayo make it rich but lighter.

• Fresh & crunchy: Celery and onion add crisp texture.

• Herb boost: Dill and chives bring brightness and flavor.

• Customizable: Swap herbs, mustards, or spices to fit your taste.

• Meal-prep friendly: Keeps well in the fridge for quick lunches.

• Comforting classic: A familiar recipe with an updated, healthy twist.

• Versatile: Spread on bread, stuff in wraps, or spoon onto crackers.

• Family-friendly: Mild yet flavorful enough to please everyone.

• Ready in minutes: Quick to assemble once the eggs are cooked.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 celery hearts, finely chopped (about ⅓ cup)
¼ cup finely chopped red onion or shallot
1 tablespoon champagne vinegar
8 hard-boiled eggs, peeled and halved
2 tablespoons nonfat plain strained yogurt (Greek-style)
1 tablespoon yellow mustard
1 tablespoon mayonnaise
1 teaspoon chopped fresh dill, plus more for garnish
1 teaspoon chopped fresh chives, plus more for garnish
¼ teaspoon salt
¼ teaspoon ground pepper

Directions

1. Pickle the onion:
   In a medium bowl, stir together the celery, onion (or shallot), and vinegar. Let sit at room temperature until the onion softens and turns bright, about 5 minutes.

2. Mash the eggs:
   Add the halved hard-boiled eggs to the bowl. Use a fork to mash them until finely crumbled.

3. Mix the dressing:
   Stir in the yogurt, mustard, mayonnaise, dill, chives, salt, and pepper until well combined.

4. Finish & serve:
   Garnish with extra dill and chives. Serve immediately or chill for 30 minutes to let flavors meld.

Servings and timing

Serves: 4
Prep time: 15 minutes
Total time: 15 minutes

Variations

• Mustard swap: Try Dijon, spicy brown, or whole-grain mustard.

• Different herbs: Use parsley, basil, or tarragon instead of dill and chives.

• Spicy twist: Add hot sauce, red pepper flakes, or chili powder.

• Avocado egg salad: Replace mayo with mashed avocado for extra creaminess.

• Crunch boost: Add diced pickles or radishes.

• Lighter version: Skip mayo and use only Greek yogurt.

• Tangy upgrade: Swap champagne vinegar for lemon juice or apple cider vinegar.

• Egg-white salad: Use only egg whites for a leaner version.

• Extra protein: Stir in canned tuna or chickpeas.

• Wrap it up: Serve in lettuce wraps or whole-grain tortillas instead of bread.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 3 days.

• Meal prep tip: Boil eggs up to 1 day in advance and keep them chilled until ready to make the salad.

• Freezer: Not recommended—egg salad does not freeze well.

• Serving tip: Chill before eating for best flavor and texture.

FAQs

What are celery hearts? Can I use celery stalks instead?

Celery hearts are the tender inner stalks of celery. You can use regular celery stalks—just make sure to finely chop them.

I don’t have champagne vinegar. Is there a substitute?

Yes, apple cider vinegar, white wine vinegar, or lemon juice work well.

How do you serve egg salad?

On bread as a sandwich, in lettuce wraps, stuffed into pita, or simply with crackers.

How do you boil eggs for egg salad?

Place eggs in a pot, cover with water, and bring to a boil. Simmer 10–12 minutes, then cool in ice water before peeling.

How should I store leftovers?

Keep egg salad in an airtight container in the fridge for up to 3 days.

Can I make this recipe ahead of time?

Yes, it tastes even better after chilling for 30 minutes as the flavors meld.

Is this egg salad healthy?

Yes—it uses Greek yogurt for protein and cuts down on mayo for a lighter version.

Can I add pickles to this recipe?

Absolutely! Chopped dill pickles or relish add tang and crunch.

What bread works best with egg salad?

Whole-grain, rye, sourdough, or even pita pockets all pair well.

Can I make this without mayo?

Yes—use only Greek yogurt or substitute avocado for a mayo-free option.

Conclusion

The Best Egg Salad Recipe for Sandwiches is a fresh, balanced take on the classic. With creamy yogurt, a touch of mayo, crunchy celery, and fresh herbs, it’s flavorful, protein-rich, and versatile. Perfect for sandwiches, wraps, or crackers, this easy recipe is great for meal prep and makes a reliable go-to lunch that never goes out of style.

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