Sandwiches, Burgers, and Wraps Gluten Free Low Carb Lunch By Kristen Chidsey | 57 Comments | *This post may contain affiliate links. Read my disclosure policy.
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This easy egg salad features hard-boiled eggs in a creamy dressing flavored with horseradish and Dijon mustard. It is a simple, yet elevated egg salad recipe that leave you excited for lunch!
Whether served as an Egg Salad Sandwich or as a wrap, egg salad is an affordable, easy option for lunch. However, many egg salad recipes are lacking flavor and can be rather heavy. But this recipe for egg salad is perfection!
why you will love this egg salad recipe
- Balanced in Flavor. The addition of horseradish and mustard helps to balance out the richness of the mayonnaise and eggs to create an egg salad that is tangy, creamy, and full of flavor.
- Affordable. Even with egg prices on the rise, they still remain an economical source of protein, especially when compared to lunch meat.
- Super Easy to Prepare. Egg salad comes together rather quickly, especially if you already have hard-boiled eggs on hand.
- Versatile. This recipe for egg salad can be served as an egg salad sandwich, on a wrap, with crackers, or in lettuce cups for a low-carb option.
- Adaptable. Use this egg salad recipe as a starting point and add in your favorite additions like pickles, fresh dill, bacon, etc.
Egg Salad Ingredients
- Hard-Boiled Eggs: I always use my recipe for Instant Pot Hard Boiled Eggs to prepare hard-boiled eggs because they are PERFECT every single time and peel like a dream. However, I have included directions for how to prepare hard-boiled eggs on the stove in case you do not have an instant pot.
- Mayonnaise: I highly suggest using real mayonnaise, not Miracle Whip, for the best flavor. Low-fat or full-fat mayonnaise both work well in this recipe.
- Prepared Horseradish: Use prepared horseradish that is just grated horseradish, vinegar, and salt, not horseradish sauce. I often find horseradish in the refrigerated deli section next to the fresh eggs.
- Dijon Mustard: Use Dijon or brown mustard for the best flavor, not yellow mustard.
- Seasonings: To further add flavor to the egg salad, this recipe calls for salt, pepper, onion powder, and garlic powder.
How to Make Egg Salad
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
- Prepare hard-boiled eggs either using my directions for Instant Pot Hard Boiled Eggs or on the stovetop and let cool.
- Once the eggs have cooled, peel the eggs and be sure to rinse them really well to ensure you don't end up with shells inside your egg salad.
- Chop the hard-boiled eggs into small pieces. You can use a mini chopper, an egg slicer, a pastry cutter, or simply use a knife to dice your eggs.
- For the egg salad dressing, stir together the mayonnaise, horseradish, mustard, garlic powder, onion powder, salt, and pepper in a large mixing bowl, until well combined.
- Add the eggs to the mayonnaise mixture and fold together until the eggs are well coated in the mayonnaise-based dressing.
- At this point, cover the egg salad and refrigerate for at least 30 minutes to allow the flavors to marry together.
Serving Suggestions
Egg Salad makes an obvious choice for an egg salad sandwich. However, it is also delicious served on lettuce cups for a low-carb option, served with crackers for dipping, or on a flour tortilla for a quick Egg Salad wrap.
Keep in mind that it is best to assemble an Egg Salad sandwich or wrap immediately prior to serving, so as to keep the bread or tortilla from becoming soggy. And regardless of how you serve it, Egg Salad should never be left at room temperature for more than 1 hour.
Recipe Modifications
- Low Cholesterol Egg Salad: If you are looking to cut back on fat and/or cholesterol, but still love the taste of egg salad, replace the mayonnaise with Greek yogurt, and instead of using a full 8 hard-boiled eggs, prepare 11 hard-boiled eggs. Discard the yolks from 8 of the hard-boiled eggs, using only the whites, along with 3 full hard-boiled eggs. The egg salad will still have some cholesterol, but much lower than the classic recipe.
- Add Crunch: If you would like a little crunch in your egg salad, add up to ½ cup of finely chopped celery or minced red onion.
- Add Pickles: For a bit of a briny taste, add 1 tablespoon of either sweet or dill pickle relish or finely chopped pickles.
- Add Bacon: Topping an egg salad sandwich with slices of baked bacon adds an irresistible smokey flavor.
More Easy Lunch Recipes
- Easy Avocado Tuna Salad
- Copycat Panera Roasted Turkey Sandwich
- Avocado Chickpea Salad Sandwich
- Quinoa Spinach Salad
- Turkey Wrap
I hope you enjoy this flavorful egg salad as much as my family does. If you gave it a try, I would love for you to leave a comment and a review below.
The Best Egg Salad Recipe
This simple recipe for egg salad has been kicked up a few notches with the addition of horseradish and mustard to create an egg salad that is full of flavor, yet still easy to make.
5 from 17 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes minutes
Refrigerate: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 4 people
Calories: 214kcal
Ingredients
- 6 hard boiled eggs
- ¼ cup mayonnaise or plain Greek yogurt
- ½ teaspoon prepared horseradish not horseradish sauce
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Instructions
Hard Boil Eggs
Prepared hard-boiled eggs by following my instructions for Instant Pot Hard Boiled Eggs. Alternatively, prepare the eggs on the stove by placing room-temperature eggs in a single layer in a large stock pan. Add cold water to just cover the eggs. Bring to a boil. Once the water is rapidly boiling, cover the pan and remove it from heat. Set timer for 12 minutes. Drain and chill eggs.
Egg Salad Recipe
Peel the eggs and rinse peeled eggs to remove any shells. Pat dry with a paper towel and then chop the eggs into small bite-sized pieces.
In a medium or large mixing bowl, mix together the mayonnaise, horseradish, mustard, garlic powder, onion powder, salt, and pepper together. Add in eggs and fold together to just combine.
Cover the bowl and refrigerate for 30 minutes prior to serving for the best flavor.
Notes
Storage: Egg Salad will keep in the refrigerator for 3-5 days.
Lower Fat/Lower Cholesterol Egg Salad: Use plain Greek yogurt in place of the mayonnaise and prepare 11 hard-boiled eggs. Use the whites from 8 hard-boiled eggs, along with 3 full hard-boiled eggs.
Horseradish: Be sure to use prepared horseradish, not horseradish sauce in this egg salad recipe.
Nutrition
Calories: 214kcal | Carbohydrates: 1g | Protein: 10g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 286mg | Sodium: 490mg | Potassium: 95mg | Sugar: 1g | Vitamin A: 390IU | Calcium: 38mg | Iron: 1mg
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About Kristen Chidsey
Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.
Reader Interactions
Comments
Amy H
Great recipe! I love pickles in my egg salad, how would you suggest adding some dill pickle/relish to this?Reply
Kristen Chidsey
Hi Amy! I would ad up to 1 tablespoon of chopped dill pickles or dill relish, but would first drain off some of the liquid. You can do this by placing the pickles in a small mesh strainer and pushing on them a bit with a fork or simply pat dry with paper towel.
Reply
Diane
Delicious. Thanks!See AlsoSpicy Deviled Eggs recipeReply
Kristen Chidsey
I am so glad you enjoyed Diane!
Reply
Valentina
I LOVE this egg salad, will be making it for Easter this year! 🙂Reply
Kristen Chidsey
I am happy to hear you enjoy this recipe so much Valentina!
Reply
Suzy
Love the substitution of greek yogurt in this egg salad! Taste so good!Reply
Kristen Chidsey
I prefer the Greek yogurt myself Suzy--the egg salad is so light it does not need heavy mayo!
Reply
Kristyn
My hubby & I love egg salad! I like all the flavors in this. It definitely has more taste than just a mayo egg salad!Reply
Kristen Chidsey
YAY! So glad you found this recipe to hit the spot!
Reply
Shiho
Amazing combination of flavour that I would not thought of! Thank you so much for the recipe 😀Reply
Tisha
I love that you used yogurt and added horseradish! I love egg salad sandwiches so this is definitely something to make to take to work with me!!!Reply
Patty
No need to ever make a regular egg salad sandwich, ever! Love the zip horseradish brings in.
Reply
Kristen Chidsey
I hear you--I will never have egg salad without the zip from horseradish--makes it so good.
Reply
Marla
I love the idea of putting Greek yogurt in egg salad.Reply
Kristen Chidsey
You bet Marla. Thanks for sharing!
Reply
Michelle @ A Dish of Daily Life
This looks like the egg salad for me!! Pinning!Reply
Kristen Chidsey
Thanks Michelle!
Reply
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