How to Make Egg Salad with Mayonnaise (Traditional & Healthy Version)
Egg Salad with Mayonnaise is a classic, protein-rich snack beloved in the US and UK, and is increasingly popular in modern Indian households seeking easy, nutritious meals. This creamy, tangy salad combines hard-boiled eggs with a light mayonnaise dressing and fresh vegetables, making it an ideal fusion snack that fits well with Indian tastes for quick, wholesome bites. Traditionally, egg salad is enjoyed in sandwiches or as a standalone salad, but here we've added a health-conscious twist using low-fat mayonnaise and plenty of colorful veggies. In India, salads like this are gaining traction among those looking for high-protein snacks or light meals that can be prepared in minutes. Its simplicity, combined with the familiar flavors of mustard, pepper, and fresh coriander (dhaniya), appeals to both young professionals and families. Served chilled, this versatile dish is perfect for summer picnics, tiffins, or as a post-workout snack, making it a favorite for calorie-conscious eaters. The creamy texture, subtle spices, and vibrant vegetables ensure it pleases the palate while delivering balanced nutrition.
Ingredients
- •4 large Eggs (hard-boiled)
- •2 tbsp Low-fat mayonnaise (can use hung curd as substitute)
- •1/2 tsp Mustard paste (optional, adds tang)
- •1/2 tsp Black pepper powder
- •to taste Salt
- •1 small Red onion (finely chopped)
- •1/2 medium Cucumber (finely chopped)
- •1 small Tomato (deseeded, finely chopped)
- •2 tbsp Fresh coriander (dhaniya) (chopped)
- •1 tsp Lemon juice (freshly squeezed)
Step-by-step instructions
Step 1 · Place the eggs in a saucepan and cover with water
Place the eggs in a saucepan and cover with water. Bring to a boil over medium heat, then simmer for 8-10 minutes until fully hard-boiled.
Step 2 · Drain the hot water
Drain the hot water, cool the eggs under running water, and peel them. Chop the eggs into small cubes.
Step 3 · In a large mixing bowl
In a large mixing bowl, combine the chopped eggs, onions, cucumber, tomato, and coriander.
Step 4 · In a small bowl
In a small bowl, whisk together low-fat mayonnaise, mustard paste, lemon juice, salt, and black pepper.
Step 5 · Gently fold the dressing into the egg and vegetable mixture until w...
Gently fold the dressing into the egg and vegetable mixture until well combined.
Step 6 · Refrigerate the salad for at least 10 minutes before serving to all...
Refrigerate the salad for at least 10 minutes before serving to allow flavors to meld.
Step 7 · Garnish with extra coriander and a sprinkle of black pepper before ...
Garnish with extra coriander and a sprinkle of black pepper before serving.
Why this recipe is healthy
This egg salad recipe is a healthy choice because it delivers high-quality protein and vital nutrients without excess calories. By using low-fat mayonnaise, the fat content is controlled, and the addition of crunchy vegetables increases fiber and micronutrient intake. It’s naturally low in carbohydrates, making it suitable for low-carb, weight loss, and diabetic diets, while still being filling and flavorful.
A note on tradition
While egg salad with mayonnaise is traditionally Western, it has found a popular place in Indian fusion cuisine, especially in urban centers. It's often served at brunches, tiffin boxes, and as a quick snack in Indian homes looking for global flavors with local adaptations. The addition of coriander, lemon juice, and sometimes chaat masala reflects Indian tastes. It's not associated with any festival but is enjoyed year-round for its simplicity and nutrition.