Create Your Own Egg Salad Recipe
Create Your Own Egg Salad Recipe photo by Taste of Home

Create Your Own Egg Salad Recipe

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This recipe is a simple take on a classic. It lets you choose your favorites to add to the sandwich.—American Egg Board, Linda Braun, Park Ridge, Illinois
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:3 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 3 servings


  • 1/4 to 1/3 cup mayonnaise
  • 1/4 to 1/2 teaspoon dried herbs (dill, basil, thyme or tarragon)
  • 1/4 teaspoon salt, optional
  • 1/8 teaspoon pepper
  • 6 hard-cooked eggs, chopped or sliced
  • 1 to 1-1/2 cups cooked long grain rice or pasta
  • Assorted fresh fruit or fresh vegetables, optional

Nutritional Facts

1 serving (1 cup) equals 317 calories, 20 g fat (5 g saturated fat), 431 mg cholesterol, 251 mg sodium, 19 g carbohydrate, trace fiber, 14 g protein.


  1. In a large bowl, combine the dressing, herbs, salt if desired and pepper. Gently stir in the eggs, rice or pasta, and fruits or vegetables if desired. Cover and chill until serving. Yield: about 3 cups.
Editor's Note: In place of bottled salad dressing, you can use mayonnaise, sour cream or plain yogurt.
Originally published as Create Your Own Egg Salad in Country Woman March/April 1997, p40

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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