Classic Egg Salad Recipe – For Two!

This classic egg salad recipe for two is just the right size for a light lunch or a quick, easy dinner. Whether you’re spreading it between two slices of bread, serving it in lettuce cups, or scooping it onto crackers, egg salad is one of those simple meals that feels like comfort food without much work.

And after I attempted to make deviled eggs this past week for the holiday and found myself with some ‘not so pretty’ hard boiled eggs, I thought it was the perfect time to make this recipe.

It’s creamy, flavorful, and takes just minutes to make, especially once the eggs are boiled and peeled. It’s the perfect meal for those days when you want something filling without turning on the oven or cooking a full meal.

Best of all, this version is made for two people, so there’s no need to worry about leftovers or making too much. However, if you would like to have an easy meal for later in the week, feel free to double, or even triple the recipe.

Why This Egg Salad Recipe Is The One You Need

A lot of egg salad recipes make enough to feed a family, which isn’t always what you want when cooking for just yourself and/or one other person. When you make a full batch, it can sit too long in the fridge, and by the next day, it starts to get watery or lose its fresh taste.

This classic egg salad recipe for two solves that problem. It’s just the right amount to fill two sandwiches, or to use however you like without having a big bowl of leftovers taking up space in the fridge. You get all the comfort and flavor of the classic recipe without any waste.

How to Hard Boil Eggs

If you don’t already have hard boiled eggs ready, I have included one of my favorite ways to cook them. Although, you can also make them using your favorite method, or with my Instant Pot Hard Boiled Eggs Recipe or my Air Fryer Hard Boiled Eggs Recipe.

1. Place the eggs in a saucepan and cover them with cold water by about an inch.
2. Bring the water to a rolling boil over medium-high heat.
3. Once it starts boiling, turn off the heat, cover the pot, and let the eggs sit for 12 minutes.
4. Transfer the eggs to a bowl of ice water to cool quickly and stop the cooking.
5. Let them sit in the ice water for at least 5 minutes before peeling.

Once peeled, the eggs are ready to chop and turn into salad. *Just remember, if you are using farm fresh eggs, they will need an additional 3-5 minutes to sit before transferring them to the ice water bath.

Classic Egg Salad Recipe For Two

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 3 hard boiled eggs, peeled and chopped
• 1½ tablespoons mayonnaise
• ½ teaspoon finely chopped red onion
• Pinch of kosher salt (about 1/16 teaspoon)
• Fresh black pepper, to taste
• Sweet paprika, for garnish (just a sprinkle)
• Chopped chives, for garnish (optional)

*If you already have leftover deviled eggs be sure to make this Deviled Egg Salad Recipe – quick, easy and delicious!

INSTRUCTIONS

1. Chop the eggs into small, bite-sized pieces or use an egg slicer to make easy work of it. You can mash them a bit with a fork if you like a creamier texture.
2. In a medium bowl, mix the chopped eggs with mayonnaise and red onion.
3. Season with salt and black pepper to taste.
4. Gently stir everything together until well combined. Be careful not to overmix – you want the eggs to hold some shape.
5. Spoon the mixture into a small serving bowl, sprinkle with a pinch of sweet paprika and chopped chives (if using).

That’s it! Simple, quick, and ready to eat.

Ways To Serve Classic Egg Salad

• Classic Sandwich: Spoon the egg salad between two slices of soft sandwich bread. White, wheat, or sourdough all work great.
• Open-Faced Toast: Pile it on toasted bread for a little crunch.
• Lettuce Cups: Spoon it into large romaine or butter lettuce leaves for a low-carb option.
• Crackers: Serve as a dip with your favorite crackers for a snack-style meal.
• Stuffed Tomatoes: Hollow out a couple of tomatoes and fill them with egg salad for a fun summer lunch.

Make-Ahead and Storage Tips

Since this recipe is small, you might not have leftovers, but if you do, here’s how to keep it fresh:

• Store any extra egg salad in an airtight container in the fridge.
• It will stay good for up to 2 days, but it’s best enjoyed within 24 hours for the freshest flavor and texture.
• Don’t freeze egg salad as the mayonnaise and eggs don’t hold up well after thawing.

If you want to make the egg salad ahead of time, you can boil the eggs the night before and store them (peeled or unpeeled) in the fridge. Then mix everything up fresh when you’re ready to eat.

Ingredient Substitutions and Add-Ins

You can easily customize this classic egg salad recipe for two based on what you have on hand or what you like:

Instead of red onion:
Try chopped green onion or shallot for a milder flavor.

Instead of mayo:
Use plain Greek yogurt for a lighter version, or mix half mayo and half yogurt for a balance of creamy and tangy.

Add-ins you might like:

• A tiny squirt of yellow mustard for some extra zip.
• Chopped dill pickles or relish for crunch and tang.
• A little celery for texture.
• A dash of hot sauce if you like heat.

Just keep in mind the more ingredients you add, the more it stretches the mixture – and may end up serving more than two people.

Tips for the Best Egg Salad

• Cool the eggs fully before chopping—this keeps the mayo from getting too warm and separating.
• Use good-quality mayonnaise, since it’s one of the main ingredients.
• Chop the onion finely, so you don’t get big bites of raw onion.
• Season to taste, especially with pepper – eggs need a little help to bring out their flavor.
• Don’t overmix, keeping some chunkiness gives the egg salad better texture.

A Simple, Satisfying Meal for Two

If you’re looking for a no-fuss lunch or a quick dinner that doesn’t take much time (or a quick and easy way to use hard boiled eggs that didn’t turn out perfect to make deviled eggs) this classic egg salad recipe for two is a great one to keep around.

It uses ingredients you probably already have, and you can dress it up or down depending on your taste preference. Best of all, it’s just enough for two – no waste, no leftovers, just a good meal made simple.

Enjoy! Mary

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