The Best Egg Salad Recipes Perfect for Meal Prep

Read on for simple, delicious egg salad recipes perfect for meal prep. All the recipes are gluten-free, dairy-free, and mayo-free, too!

Let’s do some simplified meal prep! If you’ve got hard boiled eggs, then we have the recipes for you. Read on for the best prep ahead, easy, healthy egg salad recipes.

And while there’s nothing wrong with a traditional mayonnaise-based egg salad, there’s plenty of room for mayo-free options, too.

All five of following egg salad recipes are made with just a handful of real food ingredients, can be prepared ahead, and are filled with flavor.

Serve the egg salad over greens, in a wrap, or as a sandwich.

Read on for the recipes and answers to your commonly asked egg salad questions!

How do I make perfect, easy-peel hard boiled eggs?

My method for perfect, easy-peel hard boiled eggs is simple: set an electric pressure cooker for 1 minute, then quick release the pressure and plunge the eggs into an ice bath to stop the cooking. Here’s my exact method for making hard boiled eggs.

How long does egg salad stay fresh in the fridge?

Properly stored, covered and refrigerated, egg salad will last 3 to 5 days.

How to best store meal prep egg salad?

I like to store egg salad in glass meal prep containers or mason jars.

Here’s a simplified guide to storing anything in a mason jar.

Here are the glass meal prep containers I use.

Can egg salad be made without mayonnaise?

Yes, all of these recipes are mayonnaise free!

What’s the best mayonnaise to use in egg salad?

Look for a good quality avocado mayonnaise, one that is free of sugar, soy, and canola oil, such as Primal Kitchen and Chosen Foods.

I can’t eat or am allergic to eggs. Can I make egg salad without eggs?

Yes! Substitute 1-2 cans of drained, rinsed chickpeas for the eggs. Smash one can with a fork, and keep the other whole, then proceed with the recipe.

I hope you’ll make these egg salad one soon. If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

These Egg Salad Recipes Are

gluten-free, dairy-free, nut-free, grain-free, soy-free, mayo-free, paleo and whole30

Pin the Image Below To Save The Best Egg Salad Recipes for Meal Prep to Pinterest for Later!

Tools to Make Egg Salad

6-Quart Instant Pot for the best hard boiled eggs

8-inch Chef’s Knife

My Favorite Cutting Board

MEAL PREP GOLDEN GLOW Egg Salad (Mayo-Free)

Ingredients

For the Dressing

¼ cup fresh lemon juice

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

2 teaspoons honey (omit for whole30)

2 teaspoons mild curry powder

1 teaspoon salt

⅓ cup extra virgin olive oil

For the Salad

2 cups diced hard boiled eggs

1 cup diced English cucumber

1 cup diced green apple

1 cup diced red bell peppers

2 tablespoons chopped green onion

¼ cup roasted, salted sunflower seeds

Instructions

1. Make the dressing by whisking together the lemon juice, apple cider vinegar, mustard, honey, curry powder and salt in a small bowl. Drizzle in the olive oil and whisk until well combined.

2. Make the salad by combining the eggs, cucumber, apple, bell pepper, and green onion in a large bowl. Add the dressing and toss to coat.

3. Allow to sit for 5-10 minutes for the flavors to absorb.

4. Serve and enjoy immediately, topped with sunflower seeds, or cover and store for up to 5 days, with sunflowers seeds as a topping.

Makes 2-4 servings.

Prefer to make this with chicken? Check out Meal Prep Golden Glow Chicken Salad

Meal Prep TURMERIC TAHINI LOADED Egg Salad (Mayo Free)

Ingredients

For the Turmeric Tahini Dressing

1 teaspoon turmeric

1 tablespoon tahini (sesame seed butter)

1 garlic clove, minced or finely grated

1 teaspoon honey (omit for Whole30)

¼ teaspoon kosher salt

2 tablespoons apple cider vinegar

⅓ cup extra virgin olive oil

For the Salad

2 cups diced hard boiled eggs

1 cup shredded carrots

1 cup slaw mix or finely shredded cabbage

1-2 green onion, finely chopped

¼ cup sulfite-free raisins

Instructions

1. In a medium bowl, add the turmeric, tahini, garlic, honey (if using), salt, pepper, and vinegar, stirring to combine. Drizzle in the olive oil and whisk until smooth. Alternatively, add all the ingredients to a blender and blend until smooth.

2. In a large bowl, add the eggs, carrots, slaw or cabbage, green onions, and raisins. Add the dressing, stirring to combine. Allow to sit for 15 minutes for the flavors to combine.

3. Serve over greens, if desired.

Makes 2-4 servings.

Prefer to make this with chicken? Check out Meal Prep Turmeric Tahini Loaded Chicken Salad

ONE-BOWL HARVEST Egg Salad (mayo-free)

Ingredients

1 tablespoon whole grain mustard

1 teaspoon honey (optional)

½ teaspoon salt

3 tablespoons lemon juice

4 tablespoons extra virgin olive oil

2 green onions, chopped

2 cups chopped apple (from about 2 medium apples)

2 cups chopped celery (from about 8-10 stalks)

2 cups chopped hard boiled egg

 Instructions

1. In a large bowl, whisk together the mustard, honey, salt, vinegar, and olive oil until well combined.

2. Add the green onion, apple, celery, eggs, and cashews, stirring until well combined.

3. Serve over greens is desired

Makes 2-3 servings.

Prefer to make this with chicken? Check out One-Bowl Harvest Chicken Salad

Guacamole Egg Salad (Mayo-Free)

Ingredients

2 cups chopped hard boiled egg

1 small, ripe avocado, mashed

1 tablespoon lime juice

2 tablespoons red onion

½ cup chopped tomato

¼ teaspoon kosher salt

Instructions

1. Combine all the ingredients in a large bowl, stirring to combine.

2. Serve over greens, if desired.

Serves 2-3.

Meal Prep Lemony Dill Egg Salad

Ingredients

¼ cup fresh lemon juice

1 garlic clove, minced or finely grated

1 teaspoon kosher salt

1 teaspoon yellow mustard

1 teaspoon dried dill

¼ cup extra virgin olive oil

1 cup finely chopped celery

¼ cup finely chopped yellow onion

12 hard boiled eggs, finely chopped

Instructions

1. In a medium bowl, whisk together the lemon juice, garlic, salt, mustard, and dill. Slowly stream in the oil, whisking until very smooth.

2. Add the celery, onion, and eggs to a large bowl. Add the dressing, stirring to combine. Allow to sit for 5 minutes for the dressing to absorb. Taste and add additional salt or dill if desired. Serve immediately or store covered in the fridge for up to 5 days.

Makes 4-6 servings.

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