Easy Egg Salad (Parve)

Egg salad and lettuce on toast

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  • Total: 25 mins
  • Prep: 5 mins
  • Cook: 20 mins
  • Yield: Serves 4 to 6
Nutritional Guidelines (per serving)
170 Calories
16g Fat
1g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 4 to 6
Amount per serving
Calories 170
% Daily Value*
Total Fat 16g 21%
Saturated Fat 3g 16%
Cholesterol 157mg 52%
Sodium 223mg 10%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Protein 5g
Calcium 25mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Giora Shimoni writes, "my sister-in-law, with her six children and job as a realtor, doesn't have much time to cook. But she is neighborhood-renown for her egg salad and tuna salad. Her fridge is always stocked with these salads, so her kids can easily make themselves sandwiches. Her egg salad recipe proves, once again, that sometimes simple is best." Shimoni suggests serving the egg salad scooped onto a bed of lettuce, or enjoying it sandwich style on your favorite bread or a bagel.

This dish is great for picnics. Make sure to take a cooler, plenty of ice packs, and practice safe food handling if you choose to do this. You can bring pita, baguette, tortilla wraps, or other favorite breads, lettuce and sliced tomato, and this egg salad for DIY sandwiches. Bring a container of complementary salad, like a sun-dried tomato salad with romaine lettuce. Pack a thermos of iced tea and some mint chocolate chip brownies for dessert, and you're good to go.


  • 8 large eggs
  • 6 to 8 tablespoons mayonnaise
  • 1 to 2 teaspoons yellow mustard
  • 1 to 2 teaspoons sweet pickle relish
  • Kosher or sea salt and freshly ground pepper to taste

Steps to Make It

  1. Arrange the eggs in a heavy saucepan or pot large enough to hold them in a single layer.  Add enough room temperature water to cover the eggs by 1 inch.

  2. Cover the pot and bring to a full boil over medium-high heat. Boil for 2 minutes.

  3. Turn off the heat, and let the eggs sit in the covered pot for 20 to 25 minutes.

  4. Using a slotted spoon, transfer the hard-boiled eggs to a colander.

  5. Run cold water over the eggs. (If you have ice cubes, place some on top of the eggs.) If you do not use cold water or ice to cool the eggs quickly, then the eggs will be hard to peel. 

  6. Peel the eggs.

  7. Chop the eggs and transfer to a large mixing bowl.

  8. Add 6 tablespoons of mayonnaise, 1 teaspoon of mustard, 1 teaspoon of relish, salt, and pepper.

  9. Mix well, taste, and add additional mayonnaise, mustard, and/or relish if desired. Season to taste with additional salt and/or pepper, if you'd like. 


  • Shimoni's sister prefers light Miracle Whip mayonnaise in her egg salad, but feel free to use your favorite brand (regular or light). 
  • Dijon mustard makes a flavorful alternative to the yellow mustard in this recipe. 
  • Not a fan of relish? Try fresh herbs, such as finely chopped chives, instead.