Healthy Egg Salad Recipes

Crunchy celery, gherkin pickles and sweet onion flavor this Southern-style egg salad recipe. Serve on pumpernickel toast or a bed of lettuce.

This pasta salad looks like the classic picnic side, but in one bite you'll know it's special. It holds all the incredible flavors of deviled eggs and is creamy too, thanks to mashed avocado and hard-boiled eggs. For the best texture, don't make this more than a few hours before you plan to eat it.

We love the retro vibe of these egg salad lettuce wraps. Iceberg lettuce makes a perfect low-carb swap for bread to serve the egg salad.

This creamy egg salad gets a briny boost of flavor from capers and nice crunch from yellow bell pepper and celery.

This egg salad recipe is spiked with dill and lemon zest. Crisp pancetta adds texture and flavor. If you don't want to go with the pancetta, try a few capers sprinkled on top instead.

When you boil eggs ahead of time, it's easy to create a lickety-split and delightful lunchtime egg salad. And using the flavorful leafy carrot tops in it is like getting herbs for free.

This quick recipe takes classic egg salad to the next level with the addition of creamy avocado. Serve it on a piece of toasted whole-grain bread or inside a tender lettuce leaf. Avocados brown quickly, so plan on making it no more than two hours before you plan to serve it.

Crunchy carrot, cucumber and scallions are a colorful addition to this vegetarian egg salad recipe. Pack it with some crunchy crackers and tomatoes for a healthy, light lunch.

This egg salad bento box is a hearty lunch and snack all in one. Spoon the egg salad into a lettuce “bowl” to keep it looking pretty and enjoy with cocktail bread and veggies. Toss banana and blueberries with yogurt to keep the bananas from turning brown. Save the chocolate chips and pistachios for an afternoon pick-me-up.

The bacon, blue cheese and avocado in this egg salad make it decadent. Serve it open-face on a piece of toasted whole-grain bread.

Try this easy egg salad on your favorite multigrain bread or on top of lightly dressed salad greens.

This egg salad isn't the one you remember from your childhood, but it will be one you'll want to serve your guests. Instead of mayonnaise and celery, we use Greek yogurt, chopped cucumber and green onions, and then season it with dill.