Make your own egg salad: classic recipe and a lighter version

Egg salad is one of those recipes that always hits the spot. Delicious on a fresh roll, a cracker, a bagel or as a wrap filling. You can also make it surprisingly easily yourself, with ingredients you often already have at home.

In this article I share two recipes. First the classic, creamy egg salad as you probably know it. Then a lighter variant with Natural Spices Nice to Mayo. That way you enjoy the same creamy taste, but with significantly fewer calories than when using traditional mayonnaise.

Classic egg salad

Preparation time: 15 minutes
Rest time: 15 minutes
Serves: 4

Ingredients

• 6 hard-boiled eggs
• 100 grams mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1 tablespoon finely chopped chives
• 1 tablespoon finely chopped parsley
• 1 teaspoon finely chopped pickle (optional)
• ½ teaspoon paprika powder
• Freshly ground black pepper
• Pinch of salt

Method

Peel the eggs and roughly mash them with a fork. You can make the pieces as coarse or fine as you like.

In a bowl, mix the mayonnaise, Dijon mustard, lemon juice and paprika powder. Then add the eggs, chives, parsley and optionally the pickle. Gently fold everything together so the texture is preserved.

Season the egg salad with freshly ground pepper and, if needed, a small pinch of salt.

Then let the salad rest in the refrigerator for about 15 to 30 minutes. This allows the flavors to meld and makes the egg salad even tastier.

Lighter egg salad with Nice to Mayo

This variant is delightfully creamy but contains significantly fewer calories than the classic version. Thanks to Natural Spices Nice to Mayo you don't have to compromise on flavor.

Preparation time: 15 minutes
Rest time: 15 minutes
Serves: 4

Ingredients

• 6 hard-boiled eggs
• 80 grams Natural Spices Nice to Mayo
• 50 grams low-fat Greek yogurt (0% fat)
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1 tablespoon finely chopped chives
• 1 tablespoon finely chopped parsley
• ½ teaspoon paprika powder
• Freshly ground black pepper
• Pinch of salt

Method

1. Peel the eggs and roughly mash them.
2. In a bowl, mix the Nice to Mayo, Greek yogurt, mustard, lemon juice and paprika powder. Then add the eggs and fresh herbs and gently fold everything together.
3. Season with pepper and, if needed, a little salt.
4. Cover and chill the egg salad for at least 15 minutes in the refrigerator before serving.

Why choose Nice to Mayo?

If you like to eat a bit more consciously, you don't have to skip egg salad. Natural Spices Nice to Mayo contains only 69.7 kcal per 100 grams, while traditional mayonnaise often contains around 700 kcal per 100 grams. That way you can easily make a delicious creamy egg salad with significantly fewer calories.

Nice to Mayo also contains:

• Only 69.7 kcal per 100 grams
• Only 4.6 grams fat per 100 grams
• Virtually no sugar (0.05 grams per 100 grams)
• A full, creamy flavor

Variation tips

With a few extra ingredients you can give your egg salad a different taste each time.

• Curry egg salad: Add 1 teaspoon curry powder.
• Spicy egg salad: Mix in some sriracha or chili flakes.
• Fresh egg salad: Add finely chopped spring onion, radish or pickle.
• Luxury egg salad: Garnish with smoked salmon, avocado or fresh dill.
• Extra crunchy: Add finely chopped celery or roasted sunflower seeds.

What to serve egg salad with?

Homemade egg salad is delicious on:

• Fresh sourdough bread
• Whole grain sandwiches
• Crackers
• A bagel
• Croissants
• Toast
• Wraps
• As part of a brunch or buffet

Frequently asked questions

1. How long can you store homemade egg salad?

Store egg salad covered in the refrigerator. You can keep it for about 2 to 3 days.

2. Can you freeze egg salad?

That is not recommended. Freezing changes the texture of both the eggs and the mayonnaise, which can make the salad watery.

3. Why add lemon juice?

Lemon juice provides a fresh flavor and balances the creaminess of the mayonnaise nicely.

4. Can I use only yogurt instead of mayonnaise?

Yes, you can. The egg salad will be fresher and less creamy. A combination of yogurt and Nice to Mayo often gives the best result.

5. Which herbs go well with egg salad?

Chives, parsley, dill, curry powder, paprika powder, black pepper and a bit of mustard are classic flavorings that pair excellently with egg.