The Best Egg Salad Recipe

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The best egg salad recipes are simple with minimal ingredients. Perfectly hard-boiled eggs, light, creamy, curry dressing, and topped with freshly snipped dill. Serve it on good crusty-toasted bread, crunchy crackers, or crisp celery stalks…Y’all, I could eat this every single day!

THE BEST EGG SALAD RECIPE

Start with fresh ingredients…

• Fresh hard-boiled eggs…for perfect hard-boiled eggs use this method 👉 Perfect 10 minute Hard-Boiled Eggs or Instant Pot Perfect Hard-Boiled Eggs
• Light Mayonaisse
• Garlic Paste or Dijon Mustard
• Curry Powder
• Garlic Salt
• Celery
• Red Onion
• Fresh Dill…if you can’t find fresh dill at your grocery store, use dried dill weed but use half as much as you normally would with fresh dill

CURRY DRESSING

I’m telling you not only is this simple curry dressing delicious in this egg salad recipe…it’s also a perfect substitute for the spicy sauce I used in this healthy Chicken Salad Recipe. If you are not in the mood for eggs or chicken, use this fast curry dressing recipe in shrimp or tuna salad. It’s also great as a dip with Grilled Chicken Tenders or boiled shrimp!

HOW TO MAKE EGG SALAD

STEP ONE: Boil the Eggs…Place 6 eggs in the bottom of a medium-size deep pan, cover with water, and 1 teaspoon of table salt (helps with easy eggshell removal). Bring water and eggs to a rapid boil…let boil for 1 minute then remove from heat, cover eggs with a lid, and let sit for 8-10 minutes. Drain the hot water and cover hot boiled eggs with cool ice water. Let sit until eggs are cool to the touch.

STEP TWO: Chop up celery and onions.

STEP THREE: Mix up light mayonnaise, garlic paste, curry powder, and garlic salt in a bowl.

STEP FOUR: Cool and Peel Eggs… chop eggs up on a cutting board. When finished chopping place in a bowl, add chopped veggies, and drizzle curry-mayo dressing on top of chopped ingredients. Gently mix all up with a rubber spatula…scrapping sides to incorporate all the dressing into the chopped ingredients.

STEP FIVE: Snip fresh dill with kitchen scissors (or a knife on a cutting board). You should have about 1/3 cup if you snip 3 average-sized dill stalks. Mix up gently until just incorporated throughout the salad. Add more seasonings and dill to taste. Enjoy!!

Snip Fresh Dill and Mix Up

EXTRAS AND SWAPS

BEST EGG SALAD SERVING OPTIONS

There are just as many ways to serve Egg Salad as there are yummy ingredient enhancements. Of course, my favorite way is on freshly toasted sourdough bread with lettuce, melted cheddar cheese, and a garden fresh tomato slice with salt…OMG! The Best Egg Salad Sandwich of all time:)

Below are a few low-carb and Weight Watcher Friendly options:

• low carb tortilla…this is one of my favorites! (1 WW point, worth the one point!)
• Everything Rice Cake…discovered these a few weeks ago and I’m hooked! (2 WW points, not low carb)
• Saltines or Triscuits…need I say more! (2 points for 5 saltines, 3 points for 6 regular Triscuits…these are definitely
• not low carb)
• All kinds of crisp, fresh vegetables! Celery, yellow-red-orange bell peppers, cucumber slices, zucchini slices, endive leaves!! All of these are 0 points and will bump up your daily points
• Fresh, sturdy lettuce as a roll-up…so good! (0 points)
• And of course…serve as a traditional Egg Salad Sandwich! I use the 45 calorie bread for fewer calories and WW points.

EASY LUNCH IDEAS

• Easy Healthy Chicken Salad…so good!
• Air Fryer Beef Burritos…Weight Watcher Friendly!
• Vegetable Cabbage Soup…get all your veggies in one meal! Goes with anything!
• 30 minute Shrimp Wonton Soup…better than Changs!

The Best Egg Salad Recipe

The best egg salad recipe with simple curry mayonaisse and fresh snipped dill weed.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course lunch

Cuisine American

Servings 4

Calories 175 kcal

Ingredients

  

1x2x3x

• 6 Fresh hard-boiled eggs
• 1/3 cup Light Mayonaisse
• 1 tbsp Garlic Paste or Dijon Mustard more to taste
• 1/2 tbsp Curry Powder more to taste
• 1 tsp Garlic Salt more to taste
• 1/2 cup Celery chopped fine
• 1/2 cup Red Onion chopped fine
• 1/3 cup Fresh Dill snipped or chopped

Instructions

 

• STEP ONE: Place 6 eggs in the bottom of a medium-size deep pan, cover with water, and 1 teaspoon of table salt (helps with easy eggshell removal). Bring water and eggs to a rapid boil…let boil for 1 minute then remove from heat, cover eggs with a lid, and let sit for 8-10 minutes. Drain hot water, cover hot boiled eggs with cool water and ice. Let sit until eggs are cool to the touch.
• STEP TWO: While eggs are cooling, chop up celery and onions.
• STEP THREE: Mix up light mayonnaise, garlic paste, curry powder, and garlic salt in a bowl.
• STEP FOUR: When eggs are cool…peel and chop eggs up on a cutting board. When finished chopping place in a bowl, add chopped veggies, and drizzle curry-mayo dressing on top of chopped ingredients. Gently mix all up with a rubber spatula…scrapping sides to incorporate all the dressing into the chopped ingredients.
• STEP FOUR: When eggs are cool…peel and chop eggs up on a cutting board. When finished chopping place in a bowl, add chopped veggies, and drizzle curry-mayo dressing on top of chopped ingredients. Gently mix all up with a rubber spatula…scrapping sides to incorporate all the dressing into the chopped ingredients.
• STEP FIVE: Snip fresh dill with kitchen scissors (or a knife on a cutting board). You should have about 1/3 cup if you snip 3 average-sized dill stalks. Mix up gently until just incorporated throughout the salad. Add more seasonings and dill to taste. Enjoy!!

Notes

 

To make perfect hard-boiled eggs use this method 👉 Perfect 10 minute Hard-Boiled Eggs or Instant Pot Perfect Hard-Boiled Eggs

If you can’t find fresh dill at your grocery store, use dried dill weed but use half as much as you normally would with fresh dill

Nutrition

Calories: 175kcal

Keyword egg salad, low carb, lunch, snack, weight watchers

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