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Best Egg Salad

This egg salad recipe makes a high protein lunch. It’s easy to make in advance, making it perfect for meal prep! Add your favorite crunchy mix-ins or enjoy it as is. Enjoy it as a sandwich, on a tortilla or inside a pita!
Course Main Course, Salad
Cuisine American
Keyword egg salad
Prep Time 10 minutes
Cook Time 1 minute
Servings 4 Servings
Calories 212kcal
Author Jen


  • 6 Hard Boiled Eggs
  • 1/4 cup Mayonnaise
  • 1/2 tsp Lemon Juice
  • 1/2 tsp Yellow Mustard
  • 1/8 tsp Salt
  • 1/4 tsp Black Pepper


  • Chop eggs and add to medium bowl.
  • Add remaining ingredients.
  • Mix until well blended. Take care not to mash up egg whites too much.
  • Refrigerate until ready to serve.


You can leave egg whites out until the end if you make sure the pieces stay larger.


Calories: 212kcal | Carbohydrates: 1g | Protein: 10g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 286mg | Sodium: 262mg | Potassium: 95mg | Sugar: 1g | Vitamin A: 390IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg