Egg Salad Recipe recipe – healthy & easy

Egg Salad Recipe recipe – healthy & easy

recipe image

Egg Salad

Allison Beck

Egg Salad

Whether you’re three or 30, there is something comforting about a cool and creamy egg salad sandwich. Making egg salad is simple to do if you’ve got eggs and mayonnaise around the house. It’s also supremely versatile.

This is a recipe for a plain-Jane version. I like to add finely chopped celery and jalapeño for a kick (and green tint). Others will add mustard or pickles — even truffle oil! There is no right or wrong addition — well, bacon would be good, though peanut butter… OK, maybe there are some additions that just don’t work.

What’s your favorite way to dress up egg salad?


  • 2 hard-boiled eggs
  • 1-2 tablespoons finely chopped celery
  • 1-2 tablespoons finely chopped jalapeño
  • 3 tablespoons mayonnaise (you can cut it with half Greek yogurt for a lighter, tangy salad)
  • Salt, to taste
  • Salad greens (optional)
  • 2 slices whole wheat bread (optional)


In a medium bowl, lightly mash the egg until in ½-inch chunks. Add the celery and jalapeño and mix well. Add the mayonnaise to taste and mash well. Season to taste. Serve alone, atop a salad, or between two slices of bread

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