Basic Egg Salad

Egg Salad is great as a side for dinner parties and braais, and it’s simple to put together!


10 min



  • 6 hard-cooked eggs, peeled and coarsely chopped
  • 2 tbsp (30ml)  regular or light mayonnaise or yoghurt
  • 1/4 cup (50ml) chopped green onions
  • 2 tsp (10ml) Dijon mustard or to taste
  • Garlic powder to taste
  • Salt to taste
  • Hot pepper sauce to taste


Step 1

In a bowl, combine eggs, mayonnaise or yogurt, onions, mustard and seasonings.

Step 2

Use as directed for one of the variations.



Total cooking time

Difficulty level


  • Honey-Dijon: Use Honey-Dijon mustard to make Basic Egg Salad; add 3/4 cup (175 ml) chopped dill pickles. Place a slice of ham on each of 4 slices of rye or pumpernickel bread. Divide egg salad mixture between sandwiches and top with slices of bread. Serve immediately or refrigerate.
  • Tex-Mex: To Basic Egg Salad, add Tex-Mex seasoning or chilli powder, to taste. Spread filling over four 15 cm flour or whole wheat tortillas. Sprinkle with 2 tbsp (30 ml) chopped fresh coriander or parsley. Roll up tightly. Serve immediately or cover with plastic wrap and refrigerate. Serve with tomato salsa as a dip.


  • If you are making egg salad for a crowd, mash the eggs with a pastry blender or potato masher or run them through a food mill.
  • Do you need hard-cooked eggs in a hurry for a salad? Crack the eggs into a poacher and cook them until they are done as desired. Immerse in cold water for rapid cooling. Same taste with no peeling.

Nutritional Value

    • Calories - 140g70%

    • Fat - 10g10%

    • Saturated Fat - 3g3%

    • Sodium - 440mg55%

    • Carbohydrate - 3g3%