egg salad with mayo

Egg salad recipe

By Swasthi on September 1, 2022, Comments, Jump to Recipe

Egg salad recipe – Make boiled egg salad in 2 easy ways with & without mayonnaise. A classic egg salad is made with hard boiled eggs, mayonnaise, onions, herbs, black pepper and mustard. It can be served over toasted bread or as a filling in wraps, sandwiches or rolls. Making a creamy, flavorful and delicious egg salad is super easy.

egg salad

In this post I have shared 2 ways to make egg salad. The first one uses mayonnaise and the second one is made without mayo but uses lots of fresh chopped veggies.

Mayonnaise is the main ingredient that gives a creamy and silky texture to the egg salad. However if you do not prefer it, you can use the substitutes which I have mentioned below. Alternately use the second recipe.

Making this takes just 5 mins if you have the perfectly boiled eggs ready. This makes for a great easy breakfast even on a busy day.

More recipes,
Sandwich recipes
Kathi rolls
Veggie wraps

Boiling eggs

1. Rinse the eggs well under running water and place them in a pot. Pour enough water to cover them by 1 to 2 inches. Bring the water to a boil on a medium heat. Let the water boil for 2 mins. Cover and turn off the heat. Let the eggs sit in the hot water for 15 mins.

Alternate way is to boil until you see cracks on the eggs. If you are using first born or very fresh eggs then they won’t cook if you follow the first method. So follow this one instead.

boiling eggs in a pot

Recipe 1

How to make egg salad with mayo

2. After 15 mins, remove the eggs and keep them in cold water for a while. Remove the shells.

hard boiled eggs

3. Chop them to tiny cubes and add to a mixing bowl.

chopped eggs for salad in a mixing bowl

4. Add chopped onions, garlic, herbs, mustard and chilies .

adding herbs garlic and mustard to eggs

5. Add mayo or strained curd (hung curd).

adding mayo to mixing bowl

6. Mix well. If using hung curd, add some salt. Taste and adjust the seasoning as desired.

adding chilli flakes to creamy egg salad

Serve the creamy egg salad over toasted bread or wrap it in roti.

egg salad over toasted bread

Recipe 2

Mayo-free egg salad

Ingredients – Serves 2

  • 1 small onion chopped
  • ½ cup cabbage
  • 1 small carrot grated
  • 1 green chilli chopped
  • handful of chopped coriander leaves
  • black pepper powder
  • salt as needed
  • ½ to ¾ tsp chaat masala (adjust to taste)

1. Rinse and chop onions and cabbage. Add 1 tsp lemon juice and set aside until the eggs are done boiling. This step is optional. Adding lemon juice removes the pungency of onions and strong smell from cabbage.

chopped veggies in a bowl

2. Add them to a mixing bowl with grated carrots and chili. Give a good mix.

3. Cube the eggs to desired sizes. I do not chop very small, as my kids don’t like mushy yolk in this egg salad. Add half of the eggs, sprinkle pepper, salt and chaat masala.

mixed veggies in a black bowl

4. Layer rest of the veggies and the eggs. Add chopped coriander leaves or parsley. Sprinkle a bit more of pepper powder and extra virgin olive oil or virgin coconut oil.

Cover the bowl and gently toss the salad. Delicious and healthy boiled egg salad is ready. This is best served immediately.

mixing boiled eggs with veggies


Using perfectly boiled eggs is very important to make great tasting salad. Avoid overcooking the eggs as it affects the texture and taste. If you are new to boiling eggs perfectly, check the step by step photos below.

A typical egg salad always has mayonnaise as it gives a creamy texture. If you do not prefer mayo, then substitute with cream cheese or strained yogurt. I have tried making with both of these and my kids loved them more than the one with mayonnaise.

Fresh herbs like celery, parsley, chives or coriander leaves go well in this. However depending on what is available locally you can use them here.

Mustard is another key ingredient used to spice up the egg salad. If you do not have the mustard sauce, then you may use ground mustard seeds like the way I used. Just note that ground mustard is much stronger than the mustard sauce so use only a little as mentioned in the recipe below.

Black pepper is used for heat. You may also use red chilli flakes.

Safety tip

Boiled eggs are unsafe at room temperature after 2 hours. So use up the salad within 2 hours or keep it refrigerated.

How to make healthy egg salad

You can make this boiled egg salad healthy by skipping the mayo completely from the recipe. We don’t eat mayo often at home so most times I make the egg salad without it. This mayo-free egg salad is my kids’ favorite and it goes very well in sandwiches and roti rolls.

If you are wondering how to make this? Just use lots and lots of veggies as you would use for any other vegetable salad. Then add the boiled & chopped eggs to it. A dash of lemon juice, salt, green chilies & lots of fresh herbs is all that is needed. I also sprinkle some olive oil or avocado oil to flavor up.

veggie egg salad without mayonnaise in a bowl

This is so good inside the wraps or kathi rolls. I smear some green chutney or yogurt sauce over the rotis and then put this salad inside.

Related Recipes

Recipe card

egg salad

Egg salad

Make classic egg salad with this easy recipe. Creamy, delicious and flavorful boiled egg salad. Serve it over toasted bread or in rolls and wraps.
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For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes

Ingredients (US cup = 240ml )

  • 3 boiled eggs
  • 2 tablespoons onions or green onions fine chopped
  • 2 tablespoons coriander leaves or parsley fine chopped
  • 1 garlic clove minced finely
  • 3 tablespoons mayonnaise or strained yogurt or cream cheese
  • ¼ to ½ teaspoon black pepper (adjust to taste)
  • ½ to 1 teaspoon red chili flakes optional (use for extra heat)
  • teaspoon ground mustard seeds or 1 tsp to tbsp mustard sauce (adjust)
  • 1 teaspoon dried herbs (I use Italian herbs)


Preparation – boiling eggs

  • Slowly add eggs to a pot . Pour water enough to cover them by 1 to 2 inches.
  • Bring the water to a boil. Continue to boil the eggs for 1 to 2 mins. Turn off the stove and rest them in the water for 15 mins.
  • After 15 mins, drain the water and cover the eggs with cold water. Remove the shells and chop them to small pieces. Check the pictures below.

How to make egg salad

  • Chop the onions and coriander leaves. Mince the garlic.
  • Add the chopped eggs, onions, fresh herbs, dried herbs, mustard, garlic and mayonnaise.
  • Mix all of them and taste test it. Add red chili flakes and salt if needed. If needed add more mustard.
  • Serve egg salad over toasted bread or in wraps.


If using cream cheese, bring it to room temperature. Then mash it & whisk well with a fork until smooth. Since this turns thicker than mayo, I add some oil and lemon juice before whisking. This helps to thin it down and coat the eggs well.
Strained yogurt is nothing but yogurt from which whey has been drained. You can check this hung curd post to know how to make your own. 

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Egg salad
Amount Per Serving
Calories 251 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Cholesterol 163mg54%
Sodium 300mg13%
Potassium 470mg13%
Carbohydrates 15g5%
Fiber 5g21%
Sugar 7g8%
Protein 6g12%
Vitamin A 21620IU432%
Vitamin C 13mg16%
Calcium 67mg7%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

This post is from the Archives. First published in June 2015, republished in June 2020.

Egg salad recipe

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About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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Found the recipes very interesting and attractive. They are simple to make.
Thank you Swasthi.

? These look delicious. I am going to make the second one soon ?

5 stars
Amazing Work!! Looking for more from you.

5 stars
I couldn’t get carrots in this season so I replaced onion with spring onion and coriander with oregano. I also added a spoonful of mayo.

The splash of lemon makes it amazing!

Love your recipes!

5 stars
nice recipe im going to try this

5 stars
Your site is brilliant! I especially like the summary box on the bottom of each post, and the grouping blogs (such as 15 fried rice recipes). Pictures are also of great quality. Not to mention your innovation in cooking ideas. Just awesome. Thanks for sharing!

5 stars
simple, healthy and yummy recipe

cool thanks for post and a big help

cool thanks for post and a big help