14 Easy and Delicious Egg Salad Recipes Ideas for Your Easter Menu

Egg salad recipes are really easy to make and can be served on the festive table for any occasion. Of course, the classic egg salad is an all-time favorite of many and has become a symbol of home, of traditional mom’s cooking. Every family has its own recipe or a little "secret". However, the main ingredients are always hard boiled eggs and mayonnaise. The rest of the ingredients depend on the particular recipe. You can add meat components, cooked or fresh vegetables as well as spices and herbs. An egg salad can be an ideal snack, a quick lunch, it can be served as a side dish, on a toast, it is traditional for making sandwiches and it is great as picnic food as well. How to store egg salad? You can make egg salad ahead and refrigerate it for three-four days. Make sure you store it in an airtight container. Eggs have many benefits for our health Why is egg salad such a popular dish? Besides being delicious, eggs are inexpensive and an excellent source of protein. They contain all the important amino acids we need. The most valuable part of an egg is the yolk, which includes, in addition to proteins, fats, carbohydrates, minerals, vitamins A, B, D, E and others. Also, the egg ranks first among all other foods for the content of lecithin, which is necessary for the nutrition of the nervous and brain tissue. Eggs contain a lot of vitamin A lutein and zeaxanthin - antioxidants that are good for eye health. Further to that, eggs are one of the few natural food sources of vitamin D which is essential for calcium absorption and bone building and maintaining bone strength and density. It is one of the most important regulators of calcium metabolism. Therefore, eggs play an important role in the prevention of osteoporosis, along with dairy products, which are our main source of calcium. Eggs are very nutritious but have low calorie content (72 kcal per egg). Among other things, eggs stimulate the burning of calories, as the digestion of protein requires more energy than the digestion of fat and carbohydrates. Classic Egg Salad Recipe Ingredients: 8 hard boiled eggs ½ cup mayonnaise 1 tablespoon mustard 2 teaspoon lemon juice ¼ cup celery, minced ¼ cup red onion, minced 1 tablespoon white wine vinegar 2 teaspoons tarragon, minced ½ teaspoon salt ¼ teaspoon black pepper Instructions: Chop the eggs then add in the rest of the ingredients. Mix well and refrigerate for at least 1 hour before serving. Easy egg salad Ingredients: 6 hard boiled eggs 2 teaspoons Dijon mustard ¼ cup plain Greek yogurt or mayonnaise ¼ teaspoon each of salt and pepper ¼ cup finely chopped red onion Instructions: In a large bowl, whisk together the Dijon mustard, plain Greek yogurt (or mayonnaise), salt and pepper. Chop the eggs and add them to the bowl, along with the chopped red onion. Stir until well combined. Taste and season, as needed. Refrigerate for 1 hour before serving. Keto Egg Salad Recipe Ingredients: 3 tbsp. mayonnaise 2 tsp. lemon juice 1 tbsp. finely chopped chives Freshly ground black pepper salt 6 hard boiled eggs 1 avocado, cubed Lettuce, for serving Cooked bacon, for serving Directions: In a medium bowl, whisk together mayonnaise, lemon juice, and chives. Season with salt and pepper. Add eggs and avocado and toss gently to combine. Serve with lettuce and bacon. Jalapeno Cheddar Egg Salad Ingredients: 6 hard boiled eggs 1 jalapeno pepper, seeded 1 cup shredded sharp cheddar cheese salt 1 tbsp sour cream 3 tbsp. mayonnaise Instructions: Peel and dice hard boiled eggs. Add them to a large mixing bowl. Seed and dice the jalapeno and add it to the bowl with eggs. Add cheddar cheese and salt. Gently mix until everything is evenly incorporated. Add mayonnaise and sour cream. Gently mix until all evenly combined. Store in the refrigerator in an air-tight container. Avocado and Cucumber Egg Salad Ingredients: 6 hard boiled eggs 1 cucumber 1 avocado ¼ cup mayonnaise ½ tsp paprika Salt Instructions: Peel and dice hard boiled eggs. Add them to a mixing bowl. Peel cucumber, cut it in half lengthwise and scoop out the seeded center, leaving just the outer meat. Dice the cucumber and add it to the eggs. Cut avocado in half. Take out the pit and gently cut avocado meat lengthwise, then width-wise, not cutting through the avocado skin. Gently peel avocado skin off the meat and add avocado cubes to the mixing bowl. Add paprika, salt and mayo. Very gently, fold the salad, mixing all ingredients until combined. Bacon and Green Onion Egg Salad Ingredients: 6 hard boiled eggs 1/3 cup diced green onion 4-5 crispy bacon strips 1 Tbsp fresh minced parsley ½ tsp garlic powder Salt Fresh cracked black pepper 1/3 cup mayonnaise Directions: Peel and dice hard boiled eggs. Add them to a mixing bowl. Dice crispy cooked bacon strips and add to the mixing bowl. Add green onions, parsley, garlic powder, salt, and black pepper. Gently mix until ingredients are evenly mixed. Add mayonnaise and fold it in until it's evenly incorporated. Egg Salad with Olives Recipe Ingredients: 6 hard boiled eggs ¼ cup mayonnaise salt and ground black pepper, to taste ¼ cup sliced green olives stuffed with pimentos ¼ cup diced sweet onion Directions: Place eggs into a large bowl and mash with a fork. Add mayonnaise and mix together until well-combined and eggs are light and fluffy. Add salt and ground black pepper to taste. Stir in sliced olives and pimentos and onion. Mediterranean Egg Salad Recipe Ingredients: 6 hard-boiled eggs 1 tablespoon red onion, diced 1 green onion, thinly sliced ¼ cup cucumber, seeds removed, diced ½ cup sun-dried tomatoes, drained of excess oil and chopped ¼ cup mixed olives ¼ cup crumbled feta cheese 1/2 cup plain Greek yogurt ¼ cup roasted red peppers, chopped Salt and pepper to taste Directions: Chop the hard-boiled eggs and set aside. Chop the olives and set aside. In a large bowl, add the yogurt, cucumber, red onion, green onion, chopped olives, and feta. Stir well to combine. Add the eggs and stir to combine. Taste and adjust the salt and pepper to your liking. Add the roasted red peppers, and stir until just combined. Serve with romaine hearts, pita bread, or over a bed of mixed greens. Deviled Egg Salad Recipe Ingredients: 6 boiled eggs ⅓ cup mayonnaise ¼ cup dill pickle relish 1 tablespoon mustard 1 teaspoon vinegar ½ teaspoon paprika ½ teaspoon cracked pepper ¼ teaspoon salt 6 pieces butter lettuce, for serving Directions: Peel the boiled eggs and slice in half. Pop the yolk out of the eggs and into a small mixing bowl. Set whites aside. Add the mayonnaise, relish, mustard, vinegar, paprika, salt, and pepper to the yolks and mash together until smooth and creamy. Chop the egg whites into small chunks and add to the yolk mixture. Stir to combine. Serve with lettuce for making wraps or eat with a fork. Cottage Cheese Egg Salad Ingredients: 2 hard boiled eggs, coarsely chopped ¾ cup cottage cheese* 1 teaspoon mustard ¼ teaspoon salt ¼ teaspoon dried dill ½ teaspoon lemon juice Directions: Combine all ingredients in a small bowl. Mix well to combine. Refrigerate until ready to serve. Avocado Egg Salad Recipe Ingredients: 8 hard boiled eggs 2 large avocados 3 tbsp red onion, minced 1 tiny garlic clove, grated 1 tbsp lemon juice or white wine vinegar 2 tbsp dill or parsley, finely chopped ½ tsp salt Ground black pepper, to taste Instructions: Into a medium bowl, scoop avocado from a shell with a tablespoon. Add lemon juice, garlic, salt, pepper and then mash with a fork but leave it chunky. Chop eggs to your preference, coarsely or finely, and add them to the bowl with mashed avocado. Gently stir with a spoon until combined. Refrigerate in an airtight container for up to 2 days. Serve immediately on whole grain toast, with whole foods crackers, in a lettuce wrap or on bed of arugula. Curried Egg Salad Recipe Ingredients: 8 hard boiled eggs 1/3 cup mayonnaise ½ teaspoon Curry Powder ¼ teaspoon Onion Powder ¼ teaspoon each salt and freshly ground black pepper Directions: Slice the eggs and place in a large bowl. Mash the eggs with a fork and set aside. In a small bowl mix the mayonnaise with the curry powder, onion powder, salt and ground pepper. Add more seasonings to taste. Mix the curry mayonnaise into the mashed eggs and season to taste. Pesto Egg Salad Recipe Ingredients: 8 hard boiled eggs ¼ cup pine nuts, toasted ½ cup fresh basil ¼ cup Parmigiano-Reggiano, grated Salt and pepper, to taste ¼ cup olive oil ½ cup Greek yogurt Juice of ½ a lemon ¼ cup sun-dried tomatoes, chopped Directions: Add pine nuts, basil, Parmigiano-Reggiano, salt and pepper to a food processor bowl. Begin to pulse and stream in olive oil. Continue pulsing until everything is combined. Scoop pesto into a large mixing bowl and whisk in Greek yogurt and lemon juice. Coarsely chop and fold the eggs to the Greek yogurt mixture. Then fold in the sun-dried tomatoes. Serve egg salad in a bowl with garlic crostini on the side. Buffalo Ranch Egg Salad Recipe Ingredients: 8 hard-boiled eggs, diced ½ cup finely diced celery 2 Tbsp. minced onion 2 green onions, thinly sliced ½ cup Buffalo ranch sauce Butter lettuce or leaf lettuce Optional garnishes – cilantro or parsley, finely sliced radishes, minced celery, cracked black pepper, crumbled blue cheese, diced avocado, quartered grape tomatoes Directions: In a medium bowl, add the eggs, celery, onion, white parts of green onion (save light green parts for garnish) and Buffalo ranch. Stir to combine. Serve in a lettuce leaf.