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My 2-ingredient egg salad recipe is creamy, flavorful, and perfect for a quick lunch. Using just hard-boiled eggs and a bold-flavored mayo (plus optional salt and pepper), you’ll have a protein-packed meal ready in minutes. Enjoy it on its own, in a sandwich, or wrapped in lettuce for a low-carb option. Get the easy recipe, storage tips, variation ideas, and more!
🥚 2-Ingredient Egg Salad Recipe
Here’s what you need for this easy recipe:
- 6 large hard-boiled eggs
- ¼ cup chipotle lime mayonnaise (store-bought or homemade)
- Salt and pepper (optional, to taste)
Get a printable recipe card below!
Chipotle mayo works wonders in egg salad, eliminating the need for assorted herbs and spices. Other flavored mayos, such as Buffalo mayo, work great here too.
Here’s how to make it:
Hard boil the eggs: Place the eggs in a pot and cover them with water. Put the pot over medium heat and bring it to a boil. Once boiling, set a timer for 10 minutes.
Cool the eggs: When time is up, drain the hot water and rinse the eggs under cold water to stop the cooking. This helps you get firm yolks, which are ideal for egg salad. (As much as I love jammy eggs, they’re not the best here.)
Make the egg salad: Once cooled, peel the eggs and place them in a medium bowl. Mash well with a fork, then stir in the mayo, salt, and black pepper until creamy.
Serve this egg salad with crackers, in a sandwich, or use lettuce wraps for a low-carb or keto-friendly option.
Egg Salad Shelf Life
Store egg salad in an airtight container in the fridge for up to 3–4 days. I like dividing leftovers into individual portions for easy grab-and-go meals.
Can you freeze egg salad?
Unfortunately, no. Mayonnaise separates when frozen and thawed, so it’s best enjoyed fresh.
🧂 Egg Salad Variations
Want to mix it up? Try these tasty add-ins:
- Crunchy: Add chopped celery and onions
- Spicy: Stir in finely chopped jalapeño
- Tangy: Mix in diced pickles or a dash of Dijon mustard
- Creamier: Use sour cream, cream cheese, or plain Greek yogurt
- Savory: Add crumbled bacon, shredded cheese, or chopped olives
- Herby: Sprinkle chives or scallions on top
Don’t be afraid to get creative and make it your own!
Low Calorie Egg Salad Tips
To lighten things up:
• Swap mayo with plain low-fat Greek yogurt or tofu-based vegan chipotle mayo
• Use only egg whites, or a mix of whites and whole eggs
High Protein Egg Salad
Boost protein by:
• Using Greek yogurt or my vegan chipotle mayo instead of regular mayo
• Making egg salad with egg whites (higher in protein than whole eggs)
Note: Egg yolks still offer essential nutrients, so a mix of both is ideal.
Low Fat Egg Salad
Make a lower-fat version by:
• Using low-fat or nonfat mayo substitutes (like Greek yogurt or vegan chipotle mayo)
• Replacing whole eggs with egg whites to cut fat and cholesterol
No-Mayo Egg Salad Option
Want egg salad without mayo?
Use guacamole or mashed avocado instead! You’ll still get a creamy texture, plus heart-healthy fats, fiber, and nutrients.
Watch How to Make It!
2-Ingredient Egg Salad Recipe (Easy!)
Ingredients
- 6 large eggs
- ¼ cup chipotle lime mayo (or another flavored mayonnaise)
- salt and pepper, to taste (optional)
Instructions
- To hard boil eggs, put them in a pot and cover them with water. Put the pot over medium heat on the stovetop, and let come to a boil. After the pot comes to a boil, set a timer for 10 minutes. When the time is up, drain the eggs and rinse them in cold water to cool them quickly. Peel the eggs and refrigerate until chilled.
- Put the eggs in a medium-sized bowl and mash them well with the back of a fork. Stir in the mayo, salt, and black pepper. Serve.
Equipment
Notes
💭 Expert Tips from Dietitian Summer Yule
This is a level 1 recipe (may help support fat loss). Eggs are an affordable, dairy-free source of high-quality vegetarian protein. They also provide key nutrients like vitamin A, an antioxidant, and choline—an essential nutrient many people don’t get enough of. Plus, they contain lutein, a carotenoid that supports eye health. Depending on the mayo you choose, this simple twist on classic egg salad can also be gluten-free, keto-friendly, and carb-free! Nutrition information is for one serving of the egg salad recipe.
nutrition info disclaimer
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be inaccurate, so please don’t sweat the numbers too much.
“To taste” means to your preferences, which may have to be visual to follow food safety rules. Please don’t eat undercooked food x
Nutrition
👨🍳 More Egg Recipes
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Hello! I’m Summer, a registered dietitian and home chef who loves to cook, eat, and create recipes for you! Every recipe on this site has been tested by me to help ensure your success in the kitchen. All eaters are welcome here 🙂
Can I just put a scoop of egg salad on top of some lettuce instead ?
Of course!
Add dill pickle relish, chopped green onion, diced celery, some mustard and a handful of chopped jarred lupine beans (for extra protein)!
Hi Jacqueline, that sounds AMAZING! Love all those additions and especially the lupini beans! Thanks so much for sharing your ideas 🙂