Egg Salad

Egg Salad

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Adjust Servings:
4 extra large Eggs
2 Tablespoons Mayonnaise
1 Tablespoon Dijon Mustard
1 Carrot
0.25 cup, chopped Pickles
2 Tablespoons, chopped Parsley
2 Tablespoons, chopped Chives
0.5 teaspoon Salt (I use Kosher)
0.25 teaspoon Ground Black Pepper

Egg Salad

  • 15 minutes
  • Serves 2
  • Easy




A healthy egg salad packed with great ingredients!

My kind of recipe has to be simple, pretty, healthy and delicious.

First, the eggs are boiled for 8-10 minutes. This will result in a fully cooked yolk but still keep it soft.

Next, add vegetables for color, texture and nutrition.

Pickles, carrot, and herbs are a must for me.

I usually have homemade pickles on hand but if I do not, I love using dill pickles.

Pickles also add acidity and a touch of sweetness.

Carrots add color and crunch. My two favorite herbs to use are parsley and chives.

Green onion is also a great addition.

If you prefer a mayo-free egg salad, you can substitute for greek yogurt.

I love avocado oil and/or vegan mayonnaise and always use it for my egg or tuna salads.

Pair this egg and veggie salad with crusty bread or a crisp bread that is packed with fiber.


This recipe is low carb and dairy free when using vegan mayonnaise.

Check out my recipe for Homemade Pickles!

Your Guide to: Hard Boiled Eggs.





Boil The Eggs

I personally like an 8-minute egg for this egg salad, however, if you want your yolks to be completely cook, I recommend boiling them for a good 9-10 minutes.

Fill up your pot with 3/4 of the way full with water and bring it to a boil.

While the water is coming up to boil, remove the eggs from the fridge and place them on the counter so they are not extra cold when hitting that hot water.

Once the water is at a boil, gently lower the eggs into the water and cook them uncovered for 8-10 minutes, depending on your preference.

While the eggs are cooking, prepare an ice bath for the eggs:
Grab a large bowl and fill it up with ice and cold water.

Once the timer goes off for the eggs, transfer the eggs from the boiling water to the ice bath. This will shock the eggs and stop the cooking process. If you were to skip this step, the eggs would continue to cook.

Allow the eggs to cool in the ice bath for about 1 minutes then peel the eggs.


Make The Egg Salad

To a bowl, add the mayonnaise, mustard and roughly chopped eggs.

Using a fork, mash and combine the ingredients.

Next, add the peeled and chopped carrot, chopped pickles, chopped parsley and chives.

Use the fork to combine, then give it a taste and season with salt and pepper.

Mix again then give it a taste and adjust seasoning if needed.



Enjoy the egg salad as is or with some crackers or a slice of your favorite bread!

This egg salad can be stored in an air-tight container and kept in the refrigerator for up to 2 days.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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17 Comments Hide Comments

I love how you add a twist to this traditional classic comfort food. The colors from the carrot, parsley, and chives help jazz it up. The pickles are a great addition too. I haven’t made an egg salad in a long time, seeing your pictures are making me crave for some right now.

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