10 Easy Egg Salad Recipes for Lunch (2026): Best Simple Picks

These easy egg salad recipes for lunch all start the same way: hard-boiled eggs, a creamy binder, and ten minutes of chopping. Every one is cheap, travels well in a lunchbox, and keeps in the fridge for three to four days.

I make a big batch on Sunday and eat it off and on all week. Some are creamy and classic, some are lighter, a couple lean sweet or smoky, and a few are built for people who want a sandwich that actually holds them up until dinner. Each one is a complete recipe, so scroll to the one that fits your afternoon.

Easy Egg Salad Recipes for Lunch at a Glance

Recipe	Total Time	Difficulty	Best For
1. Classic Creamy Egg Salad	22 minutes	Easy	The one to master first, sandwich or wrap
2. Greek Yogurt Egg Salad	22 minutes	Easy	A lighter lunch with a tangy edge
3. Egg Salad with Avocado and Lime	20 minutes	Easy	Fresh, dairy-free, best eaten same day
4. Crispy Bacon Cheddar Egg Salad	25 minutes	Easy	A filling sandwich that survives a long morning
5. Egg Salad with Crispy Shallots and Herbs	30 minutes	Medium	Texture-forward, dressed-up lunches and brunch
6. Smoky Paprika Egg Salad	22 minutes	Easy	Meal prep and wrap filling
7. Egg Salad with Tuna and Olive	20 minutes	Easy	Pantry-only lunches and higher protein
8. Southwest Egg Salad	22 minutes	Easy	Mild heat, picky eaters, lunchbox colour
9. Egg Salad with Apples and Maple Dijon	20 minutes	Easy	Sweet-savoury, autumn afternoons
10. Herbed Chicken Egg Salad	25 minutes	Easy	High protein, leftovers from last night’s chicken

1. Classic Creamy Egg Salad

This is the version to learn first, because it is the four-ingredient base every other recipe on this list builds on. Six eggs, mayonnaise, mustard, and a little seasoning, chopped together and seasoned until it tastes like more than four things.

Yield: 2 generous sandwiches · Prep: 10 minutes · Cook: 12 minutes · Total: 22 minutes · Difficulty: Easy

Ingredients

• 6 large eggs
• 1/3 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon yellow mustard
• 1 small celery stalk, finely diced (about 1/3 cup)
• 2 scallions, thinly sliced
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• Paprika, for the top

Instructions

1. Lower the eggs into already-boiling water and cook for exactly 12 minutes.
2. Turn off the heat, cover the pot, and let the eggs sit for 4 more minutes.
3. Transfer the eggs straight into ice water for 5 minutes until the shells feel loose.
4. Peel the eggs, then cut each one in half and scoop the yolks into a bowl.
5. Mash the yolks with the mayonnaise and both mustards until the mixture is smooth with no lumps.
6. Chop the egg whites into small pieces and fold them through the yolk mixture.
7. Stir in the celery, scallions, salt, and pepper, then taste and season again.
8. Sprinkle with paprika and chill for 10 minutes before serving.

Tip: Mash the yolks into the mayonnaise first and only then add the chopped whites. That single order of operations is the difference between salad that is creamy and salad that is grainy.

Swap it: Use avocado for half the mayonnaise if you want it lighter, or add 2 tablespoons sweet pickle relish and 1 teaspoon honey for a Southern-leaning version.

Storage: Covered in the fridge for 3 to 4 days. Do not freeze, and discard the salad if it turns watery or grey on the surface.

More quick lunches to try: 40+ easy lunch recipes for work.

2. Greek Yogurt Egg Salad

Swap in some thick Greek yogurt and the dressing turns lighter, tangier, and a little brighter without tasting like diet food. The eggs stay creamy because the yogurt is full-fat and the yolks are still doing the work.

Yield: 2 sandwiches · Prep: 10 minutes · Cook: 12 minutes · Total: 22 minutes · Difficulty: Easy

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 1/3 cup plain full-fat Greek yogurt
• 1 tablespoon fresh dill, chopped
• 1 teaspoon lemon juice
• 1/2 cup cucumber, diced small
• 2 scallions, sliced thin
• 1/2 teaspoon salt
• Freshly ground black pepper

Instructions

1. Boil the eggs for 12 minutes, then 4 minutes off the heat, then 5 minutes in ice water.
2. Peel and separate the eggs; put the yolks in a bowl.
3. Mash the yolks with the mayonnaise, Greek yogurt, dill, lemon juice, salt, and pepper until completely smooth.
4. Chop the whites into pieces and fold them through with a light hand.
5. Stir in the cucumber and scallions.
6. Chill for 10 minutes, then taste. Add a splash of lemon if it tastes flat.

Tip: Drain the cucumber in a sieve for five minutes before adding it. Wet cucumber is the fastest way to thin out a salad you already made correctly.

Swap it: Skip the mayonnaise entirely and use 1/2 cup full-fat Greek yogurt plus an extra teaspoon of lemon. It works, just season more assertively than you think you need to.

Storage: Fridge, covered, 3 to 4 days. Skip the cucumber if you are packing it for more than two days, and add that on the morning of.

3. Egg Salad with Avocado and Lime

No mayonnaise here at all, so this is the dairy-free option and the one that feels the least heavy at the end of a hot afternoon. Lime and cilantro do the seasoning work, with just enough heat to wake it up.

Yield: 2 servings · Prep: 8 minutes · Cook: 12 minutes · Total: 20 minutes · Difficulty: Easy

Ingredients

• 6 large eggs
• 1 ripe avocado, diced
• 2 tablespoons lime juice
• 1/4 cup cilantro, roughly chopped
• 1 small jalapeño, finely diced (seeds removed for less heat)
• 1/2 cup cherry tomatoes, quartered
• 1/2 teaspoon salt
• Pinch of chili flakes

Instructions

1. Boil the eggs for 12 minutes, rest 4 minutes off the heat, then chill 5 minutes in ice water.
2. Peel the eggs and chop them into large, rough pieces.
3. Whisk the lime juice with the salt and chili flakes in a large bowl.
4. Add the chopped eggs and half the avocado, then toss gently until the eggs look lightly dressed.
5. Fold in the remaining avocado, cilantro, jalapeño, and tomatoes.
6. Serve right away, or chill for no more than an hour before packing.

Tip: Dress the eggs first and fold the avocado in second. If you toss everything together at high speed, you get a bowl of green mush instead of distinct pieces.

Swap it: Replace lime with lemon and cilantro with parsley, and add a tablespoon of olive oil for a mild, herby salad that holds up on a lettuce cup.

Storage: This is a same-day recipe. Cut avocado browns quickly on contact with air, so make it the night before only if you want the colour, not the look.

4. Crispy Bacon Cheddar Egg Salad

This is the version that carries you through an afternoon. Crisp bacon and sharp cheddar turn a soft sandwich into something substantial, and it works equally well pressed on a panini.

Yield: 2 thick sandwiches · Prep: 13 minutes · Cook: 12 minutes · Total: 25 minutes · Difficulty: Easy

Ingredients

• 6 large eggs
• 4 slices bacon, cooked until crisp and crumbled
• 1/2 cup sharp cheddar, shredded
• 1/3 cup mayonnaise
• 1 tablespoon Dijon mustard
• 3 scallions, sliced thin
• 1/2 teaspoon salt
• Black pepper

Instructions

1. Boil, rest, and chill the eggs as in the classic recipe.
2. Chop the whites into small pieces and set them aside.
3. Mash the yolks with the mayonnaise, Dijon, and salt until smooth.
4. Fold in the whites, the crumbled bacon, and half the scallions.
5. Let the salad sit for 5 minutes, then stir in the cheddar so it softens without melting.
6. Season with pepper and pile it high on toasted bread.

Tip: Wait for the egg salad to cool before adding the cheese. Warm eggs melt cheddar into a rubbery stringy layer that never blends into the filling.

Swap it: Turkey bacon keeps the crunch with less salt, and pepper jack or Gruyere swaps cleanly for the cheddar if you want more bite.

Storage: 3 to 4 days covered in the fridge, but the bacon softens after day one. For the best texture, crisp fresh bacon and stir it in each morning.

Another high-protein packed lunch worth trying: Easy Buffalo Chicken Dense Bean Salad.

5. Egg Salad with Crispy Shallots and Herbs

Soft egg salad, crunchy shallots, and a pile of fresh herbs. This is the one that looks like it came off a restaurant counter, and the fried shallots are the whole trick.

Yield: 4 servings · Prep: 20 minutes · Cook: 10 minutes · Total: 30 minutes · Difficulty: Medium

Ingredients

For the eggs

• 8 large eggs
• 1/3 cup mayonnaise
• 1 tablespoon sour cream
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• Black pepper

For the shallots and herbs

• 3 shallots, sliced into thin rings
• 1/2 cup neutral oil for frying
• 1/4 cup flat-leaf parsley, chopped
• 2 tablespoons chives, snipped

Instructions

1. Boil the eggs for 12 minutes, rest 4 minutes off the heat, then chill 5 minutes in ice water.
2. Heat 1/2 inch of oil to 350°F (175°C) and fry the shallots for 3 to 4 minutes until golden, stirring.
3. Lift the shallots out with a slotted spoon and spread them on paper towels to drain and crisp.
4. Peel and chop the eggs; mash the yolks with the mayonnaise, sour cream, Dijon, and salt.
5. Fold in the whites and about half the parsley and chives.
6. Spoon into a bowl and top with the remaining shallots and herbs.

Tip: Drain the shallots on paper towels, not in the hot oil. Residual steam softens the rings and you lose the crunch that makes this dish work.

Swap it: Cook the shallots in an air fryer at 375°F (190°C) for 8 minutes instead of deep frying, and use any crisp onion you like, including red onion sliced thin and left raw.

Storage: Store the salad and the shallots separately in the fridge and assemble at the table. Both keep 3 to 4 days, and the shallots stay crisp for about five days in an airtight container.

6. Smoky Paprika Egg Salad

Smoked paprika adds warmth and a faint edge of smoke without making the eggs taste spicy, which makes this the most flexible of the ten. Roll it in a tortilla, or pack it on whole grain.

Yield: 2 servings · Prep: 10 minutes · Cook: 12 minutes · Total: 22 minutes · Difficulty: Easy

Ingredients

• 6 large eggs
• 1/3 cup mayonnaise
• 1 teaspoon smoked paprika
• 1 teaspoon Dijon mustard
• 1/2 teaspoon chili flakes
• 2 tablespoons fresh dill, chopped
• 1/2 cup celery, finely diced
• 1/2 teaspoon salt
• Black pepper

Instructions

1. Boil the eggs for 12 minutes, rest 4 minutes off the heat, then chill 5 minutes in ice water.
2. Peel the eggs, separate the yolks, and mash the yolks with the mayonnaise and Dijon until smooth.
3. Stir in the smoked paprika, chili flakes, and salt.
4. Fold in the chopped whites, celery, and dill.
5. Chill for 15 minutes so the chili softens.
6. Roll into a tortilla with lettuce, or pile onto whole grain toast.

Tip: Add the chili flakes while you still have the heat in the bowl. They bloom in the mayonnaise, and the finished salad tastes rounder than when the same amount goes in at the end.

Swap it: Use chipotle powder in place of half the smoked paprika for a smokier version, or drop the chili entirely for a kid-friendly lunch that is still colourful.

Storage: Keeps 4 days covered in the fridge and is one of the best options for meal prep, since the flavour gets better on the second day.

7. Egg Salad with Tuna and Olive

A can of tuna and a jar of olives turn leftover hard-boiled eggs into a lunch that fills you up properly. It is also the recipe to make when the pantry is bare and the fridge is nearly empty.

Yield: 2 servings · Prep: 8 minutes · Cook: 12 minutes · Total: 20 minutes · Difficulty: Easy

Ingredients

• 6 large eggs
• 1 can (5 ounces) tuna in water, drained well
• 1/4 cup green olives, chopped
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon flat-leaf parsley, chopped
• 1 teaspoon lemon juice
• 1/2 teaspoon salt

Instructions

1. Boil the eggs for 12 minutes, rest 4 minutes off the heat, then chill 5 minutes in ice water.
2. Peel and chop the eggs, keeping the yolks and whites together.
3. Flake the drained tuna with a fork, breaking up any large pieces.
4. Add the mayonnaise, Dijon, lemon juice, and salt, then fold through the eggs and olives.
5. Stir in the parsley and chill for 10 minutes before serving.
6. Serve in lettuce cups, with crackers, or on toast.

Tip: Drain the tuna properly, then pat it dry with a paper towel. Watery tuna thins the whole salad, and there is no way to thicken it back up once mixed.

Swap it: Use kalamata olives for a sweeter, softer flavor, and half the olives plus a spoonful of capers if you like salt and tang.

Storage: Covered in the fridge for 3 days, one day short of the plain versions. Tuna fish and cooked egg both sit closer to the end of the safe window than either alone.

8. Southwest Egg Salad

Black beans, corn, jalapeño, and lime make this the most colourful entry here, and the mild version is easy to dial down for younger eaters. It travels without a lettuce layer, which is always a good sign for a lunchbox.

Yield: 3 servings · Prep: 10 minutes · Cook: 12 minutes · Total: 22 minutes · Difficulty: Easy

Ingredients

• 6 large eggs
• 1/2 cup black beans, rinsed and drained
• 1/2 cup corn kernels
• 1/4 cup mayonnaise
• 1 small jalapeño, finely diced (seeds removed)
• 2 tablespoons cilantro, chopped
• 1 teaspoon lime juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt

Instructions

1. Boil the eggs for 12 minutes, rest 4 minutes off the heat, then chill 5 minutes in ice water.
2. Peel and chop the eggs into medium pieces.
3. Warm the black beans and corn in a dry skillet for 3 minutes, then let them cool.
4. Whisk the mayonnaise with the lime juice, cumin, and salt.
5. Fold the eggs, beans, corn, jalapeño, and cilantro through the dressing.
6. Chill for 10 minutes and serve in bowls, on wraps, or with tortilla strips.

Tip: Let the beans and corn cool before they meet the dressing. Warm food melts the mayonnaise and turns the whole salad thin and loose.

Swap it: Leave out the jalapeño and add a teaspoon of mild salsa for a kid-friendly version, or use avocado in place of the mayo for a dairy-free plate.

Storage: 3 to 4 days covered in the fridge. The corn softens over time, so drain any excess liquid from the container before closing the lid.

9. Egg Salad with Apples and Maple Dijon

The sweetest of the ten, and the one that gets requested most often. Crisp apple against maple mustard works as a real lunch rather than a novelty, especially on a cool afternoon with something sharp like a cup of tea.

Yield: 2 servings · Prep: 8 minutes · Cook: 12 minutes · Total: 20 minutes · Difficulty: Easy

Ingredients

• 6 large eggs
• 1 crisp apple, cored and diced (about 3/4 cup)
• 1/4 cup mayonnaise
• 2 tablespoons maple Dijon mustard
• 1 teaspoon honey or maple syrup
• 1/2 cup celery, diced
• 1 tablespoon chives, snipped
• 1/4 teaspoon salt

Instructions

1. Boil the eggs for 12 minutes, rest 4 minutes off the heat, then chill 5 minutes in ice water.
2. Peel and chop the eggs.
3. Whisk the mayonnaise, maple Dijon, honey, and salt together.
4. Toss the eggs, apple, and celery through the dressing.
5. Fold in the chives and chill for 10 minutes to let the apple soften slightly.
6. Serve on greens, on toast, or alongside a cup of soup.

Tip: Toss the diced apple with a squeeze of lemon before it goes into the bowl. It slows the browning and keeps the salad looking fresh on a second day.

Swap it: Use sweet pickle relish in place of the apple for a quick pickle-apple version, or go the other way with tart apple plus a teaspoon of grainy mustard for less sugar.

Storage: 3 days in a sealed container, and only 2 days if you like your apple crisp. Fresh cut apple drinks dressing and goes watery by the third day.

10. Herbed Chicken Egg Salad

Leftover roast chicken or chicken breast turns this into the most filling recipe in the roundup, and the eggs keep it from feeling heavy. It is also the one I pack for days when lunch has to last through a commute.

Yield: 3 servings · Prep: 13 minutes · Cook: 12 minutes · Total: 25 minutes · Difficulty: Easy

Ingredients

• 6 large eggs
• 1 1/2 cups cooked chicken, shredded or diced
• 1/3 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh dill, chopped
• 2 tablespoons flat-leaf parsley, chopped
• 1 tablespoon chives, snipped
• 1/2 cup celery, diced
• 1/2 teaspoon salt
• Black pepper

Instructions

1. Boil the eggs for 12 minutes, rest 4 minutes off the heat, then chill 5 minutes in ice water.
2. Peel the eggs, chop the whites, and mash the yolks with the mayonnaise, Dijon, and salt.
3. Fold in the whites, celery, and chicken.
4. Stir in the dill, parsley, and chives, then season with pepper.
5. Chill for 15 minutes so the chicken picks up the dressing.
6. Serve in lettuce cups, on a croissant or brioche roll, or in a wrap.

Tip: Shred the chicken yourself rather than using rotisserie. Store-bought pieces hold too much water, and watery chicken thins the dressing faster than anything else in the bowl.

Swap it: Use turkey instead of chicken for an even lighter plate, or double the celery and add a tablespoon of chopped dill pickle for crunch.

Storage: Covered in the fridge for 3 to 4 days. If the chicken came straight from a roast, cool it fully before folding it in.

If you like planning lunches around a salad base instead of a sandwich, 12 healthy lunch bowl recipes are worth a look.

Tips for Making These

Steep the eggs, do not boil them dry

Bring the eggs to a rolling boil, turn the heat off, cover the pot, and let them sit 10 to 11 minutes before an ice bath. Long straight boiling times give you dry, crumbly yolks and a grainy salad. Older eggs from the fridge peel more easily than fresh ones, so a Monday batch often peels better than a Sunday batch.

Mash the yolks first, fold the whites second

Break the yolks into the mayo, mustard, and seasoning and mash until there are no lumps at all. Only then fold in the chopped whites with a spoon, not a whisk. This is the single step that separates a creamy result from a chunky one.

Drain and pat the eggs dry

Eggs that go in the bowl with water on them will thin the dressing and make a sandwich fall apart by 11am. Peel, chop, then spread the whites on a towel for five minutes before they go anywhere near the mayonnaise. Treat cucumber, tomato, and tuna the same way.

Salt the egg whites, not the bowl

Lightly salt the chopped whites before they go in, then taste and finish. Salt draws a little moisture out of the whites as it sits, which is why a well-seasoned egg salad has less liquid pooled in the bottom of the container at the end of the day.

Balance the acid, then decide about bread

Dijon and lemon are there to keep the fat in check, so add them in layers and taste between additions. For the soggy-sandwich problem specifically: toast the bread, add a lettuce leaf as a barrier, and pack the filling in a separate container so it does not meet the bread until lunch.

Chill before serving, and keep it cold

Ten to fifteen minutes in the fridge sets the dressing and makes every version hold together better. If you are taking egg salad anywhere warm, carry it with an ice pack, because above 40°F it enters the food-safety danger zone within two hours.

Frequently Asked Questions

Conclusion

Start with the classic creamy egg salad. It takes 22 minutes, it needs four ingredients, and once you have it down the other nine variations take about the same effort with a different combination of add-ins.

Once that feels routine, pick one twist a week from these easy egg salad recipes for lunch and the whole work week stops tasting the same by Wednesday. My personal rotation is the smoky paprika on weekdays, the herbed chicken when I need it to fill me up, and the apple with maple Dijon when the afternoon calls for something sweeter.