Easy Egg Salad

Easy Egg Salad
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Diabetic Cooking Made Simple. Recipe Credit: . Photo Credit: Adobe Stock.
 Egg salad is a super-simple and low-carb recipe that taste's great on it's own, but also shines in a number of other meals. Perfect for leftovers, it's also inexpensive and very tasty, so go ahead and make a double batch to have on hand. Serve the salad on a bed of salad greens, on whole grain toast, in a whole grain tortilla wraps, on whole grain crackers, or with whole grain tortilla chips as a snack.
  • Prep time
    5 min
  • Cook time
    20 min
  • Servings
    6 Servings
  • Serving size
    1/3 cup
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1/3 cup
  • Amount per serving Calories 70

  • Total Fat 4.5g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 90mg
  • Sodium 150mg
  • Total Carbohydrate 2g
    • Dietary Fiber 0g
    • Total Sugars 1g
    • Added Sugars 0g
  • Protein 5g
  • Potassium 90mg
  • Phosphorus 40mg

Choices/Exchanges: 1 Lean protein, 1/2 Fat



  • light mayonnaise
    1/4 cup
  • Dijon Mustard
    1 tsp
  • ground black pepper
    1/4 tsp
  • celery (diced)
    1 stalks
  • 6 large


  1. Cut hard boiled eggs in half and remove three of the yolks from the 6 eggs (you should end up with 6 egg whites and 3 egg yolks total). Add to a medium bowl and lightly mash with a fork.

  2. Add the remaining ingredients and stir to combine.

  3. Store in an airtight container in the refrigerator for up to one week.

  • Recommended

    Very simple recipe like my mom used to make. By keeping it minimalistic, I can taste the true flavor of my farm-fresh eggs without drowning that out with too many other flavors.

  • Recommended

    This is a nice little simple recipe for egg salad. I like that it keeps it basic and I will make again. I will probably just add some other seasonings in order to make it a bit more exciting.

  • Recommended

    I really enjoyed this, and it was easy to make. I used it to make a breakfast sandwich with two pieces of bread. I also used it as a snack with one piece of bread. I sometimes added a little salt, onion, and green olive.

  • Recommended

    This recipe is so sad. Where are the herbs? Where are the spices? Where is the flavor? Watching one's diet should not have to mean forcing oneself to choke down tasteless lumpy mush. I grate my eggs which provides the finished product with a soft texture and less "smashed mush". Instead of mayo, I used plain greek yogurt which provides a nice tang. For herbs, I tend to use Italian parsley but there are any number of fresh herbs that can be added for freshness. For spices, there are tons of options, I like sweet & hot paprika or Aleppo pepper & Sumac, Za'ater is is nice. Finishing with a toping of Everything Bagel Seasoning is a nice touch. When using this to make lunch, I use a tortilla to make a wrap which I stuff full of arugula and veggies like avocado, tomato & cucumber.

  • Recommended

    Love the recipe. I did add a few green olives to the other ingredients which is the way my mom always made it. This makes a great sandwich for dinner with lettuce and a bowl of fresh blueberries and bananas for dessert.

  • Recommended

    I always love egg salad and just made this. I've never put Dijon mustard or celery in it and gave this a whirl. I like the crunch the celery gives and the punch the mustard provides. Instead of mashing it with a fork, I roughly chopped then with a knife and used regular mayo since that's what I had on hand. I'll definitely be making it like this in the future.