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A Healthy Egg Salad

Rated as 4.38 out of 5 Stars

"I used to buy egg salad at my company's cafeteria. Learning this DIY recipe at home saved me a bunch of money! I hope you enjoy."
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10 m servings 100 cals
Original recipe yields 8 servings


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Nutrition Facts

Per Serving: 100 calories; 5.8 g fat; 3.1 g carbohydrates; 8.1 g protein; 212 mg cholesterol; 388 mg sodium. Full nutrition

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Don't let the amount of chives scare you off. Chives are great in egg salad and when scaled back to 2 servings it is only 2 whole eggs + 1 egg white and 1 Tablespoon of chives. I did use 3 who...

Very good! I put it on a bed of lettuce that I had tossed with oil, salt and pepper.

AMAZING RECIPE! I used a dozen eggs, yoke & all and the only change I might make is to cut the salt & celery salt to a quarter TSP instead of a half.

This was good, although I think there is way too much salt. I think next time I make it I will either half the celery salt and kosher salt or just eliminate one of them.

I was looking for a simple recipe for egg salad to use up the Easter eggs my daughter had made. This is a good, basic egg salad and perfect for what I was looking for.

I added red onion and real celery pieces topped it with romain leaves.