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Zippy Egg Salad

Egg salad is a refreshing, tasty change from lunchmeat or peanut butter sandwiches. The touch of mustard and lemon juice gives it extra zip. —Annemarie Pietila, Farmington Hills, Michigan
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    2 servings


  • 3 tablespoons mayonnaise
  • 1-1/2 teaspoons prepared mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon lemon juice
  • 3 hard-boiled large eggs, coarsely chopped
  • 1 tablespoon minced green onion
  • 2 slices bread
  • Diced tomato, optional


  • Mix the first 5 ingredients. Stir in eggs and green onion. Serve on bread. If desired, top with tomato.
Nutrition Facts
1 open-faced sandwich: 332 calories, 24g fat (5g saturated fat), 281mg cholesterol, 530mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 12g protein.

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Average Rating:
  • Karen A.
    Jan 17, 2021

    Love the sauce. My family likes it a bit drier. So, we just added more, eggs, green onions, and...chopped celery. Thanks for sharing this yummy, and...”zippy” version.

  • KristineChayes
    Sep 13, 2020

    Delicious, creamy and nicely seasoned. Will be making this egg salad again!

  • Corwin44
    Jun 30, 2020

    This is good As written. The second time I made this I added celery seed and dill weed. I also used Red onion because I didn’t have green. I tripled the recipe and served it to the family with a side of tomato basil soup for a quick dinner. Everyone approved.

  • June
    Jun 28, 2020

    I made this using fresh eggs from our 4 yard hens. Instead of mayo I omitted the vinegar, used 1/2 the lemon juice and used Miracle whip. So good on home baked bread.

  • Debglass11
    May 19, 2020

    I increased the hard boiled eggs to six, so increased the other ingredients accordingly. Love the fresh addition of lemon juice to this egg salad! And especially loved the green onions! I'm usually a purist when it comes to egg salad, but this is how I'll make mine from now on. A definite keeper!

  • KarenKeefe
    Apr 23, 2020

    I was looking for a new twist on egg salad and this fit the bill! Will be serving this at our next brunch!

  • bicktasw
    Oct 5, 2019

    Love this egg salad!! The lemon juice adds just a bit of freshness and I love the tang from the mustard! Like "cynandtom", I used chives instead of green onions because that's what I had on hand. Other than that, I followed the recipe exactly. I will surely be making my egg salad like this from now on! Volunteer Field Editor

  • cynandtom
    Oct 4, 2019

    The only change I made was using chives rather than green onions because it’s what I had on hand. Really tasty egg salad!

  • AvidcookGAtoCA
    Oct 3, 2019

    This recipe is delicious as written- like deviled eggs chopped and spread on bread. The second time I made this, I added chopped celery and some sweet pickle relish - oh my! With these additional ingredients this has become my go-to egg salad recipe. In the summer when tomatoes are at their peak, I add them, otherwise I omit them. My favorite way to eat this is on rye toast. Taste of Home Volunteer Field Editor

  • Jacque
    Mar 4, 2019

    I am not a fan of egg salad but I LOVE this recipe! I only eat farm fresh eggs not store bought. Makes this recipe eggcellent!