Classic Egg Salad
Creamy, classic egg salad with crunchy celery and chives, made extra rich by mashing the yolks into the dressing first.
Nutrition per serving
½ cup- Net carbs
- 1.2g
- Calories
- 272kcal
- Protein
- 13g
- Fat
- 24g
- Total carbs
- 1.5 g
- Fiber
- 0.3 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Avocado egg salad: Ripe avocado mashed with the yolks replaces the mayonnaise for a creamy, mayo-free egg salad with lime and cilantro.
- Mash the avocado with the yolks, mustard and lime juice until smooth, then fold in the whites, celery, cilantro and chives.
- Press plastic wrap onto the surface and eat within a day — avocado browns.
Smoked salmon & dill: Chopped smoked salmon, dill and capers turn everyday egg salad into a brunch spread for cucumber rounds or lettuce cups.
- Fold the smoked salmon, dill and capers in with the egg whites and leave out the paprika.
- Go easy on the salt — the salmon and capers are salty. Serve on cucumber rounds or cloud bread.
- Nice to have (optional)
- Also add
- Nice to have (optional)
-
¼ tsp paprikaleave out - Also add
- Nice to have (optional)
Estimated cost $2.91 for 4 servings ($0.73 each) · how we estimate
Instructions
-
Put the eggs in a saucepan in a single layer and cover with cold water by 1 inch (2.5 cm). Bring to a rolling boil over high heat, then cover, take off the heat and let stand 12 minutes.
-
Move the eggs to a bowl of ice water for 5 minutes, then crack and peel them under cool running water.
-
Halve the eggs and pop the yolks into a mixing bowl. Mash them with the mayonnaise, mustard and lemon juice until smooth and creamy.
-
Chop the whites into small pieces and fold them into the yolk mixture with the celery, chives, paprika and pickle, if using. Season with salt and pepper.
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Chill at least 30 minutes so the flavors come together. Serve in lettuce cups, on cloud bread or toasted almond flour bread, or with almond flour crackers.
Tips for success
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Mashing the yolks with the dressing first, then folding in the whites, gives a creamy salad with distinct bites of egg instead of a uniform paste. - Eggs that are a week or two old peel far more easily than very fresh ones.
- For an avocado-oil base and a short ingredient list, use 2-minute homemade mayo.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Serve cold
Prep tip: Hard-boil a batch of eggs on prep day — unpeeled, they keep for a week, so fresh egg salad is minutes away.
Refrigerate in an airtight container up to 3 days.
Variations
2 variations, each with its own ingredients and macrosAvocado egg salad
FlavorRipe avocado mashed with the yolks replaces the mayonnaise for a creamy, mayo-free egg salad with lime and cilantro.
- mayonnaise → ripe avocado
- lemon juice → lime or lemon juice
- + ¼ cup cilantro
2 g net · 208 kcal · 14 g protein · 15 g fat · ≈$0.92 per serving (+0.8 g net carbs vs the original)
Smoked salmon & dill
FlavorChopped smoked salmon, dill and capers turn everyday egg salad into a brunch spread for cucumber rounds or lettuce cups.
- + 4 oz smoked salmon
- + 2 tbsp fresh dill
- + 1 tbsp capers
- no paprika
1.2 g net · 306 kcal · 18 g protein · 25 g fat · ≈$2.41 per serving (same net carbs as the original)
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