Fresh & Crunchy Egg Salad Plate

A Fresh & Crunchy Egg Salad Plate is one of my go-to meals when I want something light, flavorful, and protein-packed. Creamy egg salad is paired with crisp, colorful veggies and served with crunchy extras like crackers or toast for a satisfying, no-fuss lunch or dinner. It’s simple, nourishing, and full of texture.

Why You’ll Love This Recipe

I love this recipe because it’s easy to throw together, customizable, and perfect for meal prep. The egg salad is creamy and rich, but the crunchy sides keep the plate feeling fresh and balanced. I can mix and match the veggies and add-ins based on what I have in my fridge, which makes it super versatile.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the egg salad:

• Hard-boiled eggs

• Mayonnaise

• Dijon mustard or yellow mustard

• Salt

• Black pepper

• Celery, finely chopped

• Green onion or chives, sliced

• Optional: paprika or fresh dill for extra flavor

For the plate:

• Mixed greens or lettuce

• Cherry tomatoes, halved

• Cucumber slices

• Carrot sticks or shreds

• Radishes, thinly sliced

• Crackers, toast, or pita chips

• Optional: pickles, olives, or avocado slices

Directions

1. I start by peeling and chopping the hard-boiled eggs.

2. In a mixing bowl, I combine the eggs with mayonnaise, mustard, celery, green onions, salt, and pepper. I stir until creamy but still chunky.

3. I taste and adjust the seasoning, then refrigerate the egg salad for 10–15 minutes while I prep the plate.

4. I arrange the greens, veggies, and crunchy sides on a plate.

5. I spoon a generous portion of egg salad into the center and garnish with herbs, paprika, or extra sliced green onion if I’m feeling fancy.

6. I serve it immediately, using crackers or toast to scoop up bites of the salad.

Servings and timing

This recipe makes about 2–3 plates. It takes me around 10 minutes to prep if the eggs are already boiled, or 25 minutes total if I’m starting from scratch.

Variations

Sometimes I swap mayo for Greek yogurt for a lighter version, or mix in chopped pickles or capers for a briny kick. I’ve also added shredded lettuce or cabbage under the egg salad for a sandwich-less crunch. If I’m in the mood for spice, I add a little hot sauce or sriracha to the mix.

Storage/Reheating

I store leftover egg salad in an airtight container in the fridge for up to 3 days. I keep the veggies separate so they stay crisp. I don’t reheat this dish—it’s best served chilled or at room temperature.

FAQs

Can I make egg salad ahead of time?

Yes, I make it up to 2 days in advance and store it in the fridge. The flavor gets even better as it sits.

What’s the best way to boil eggs for egg salad?

I boil them for 9–10 minutes, then plunge into ice water to cool and make peeling easier.

Can I use store-bought hard-boiled eggs?

Absolutely. They’re a great time-saver and work just as well in this recipe.

How do I keep the veggies crisp?

I prep them fresh right before serving or store them wrapped in paper towels in an airtight container in the fridge.

Can I make this dairy-free?

Yes, I use a dairy-free mayo and skip any cheese sides. It’s naturally dairy-free with a few simple swaps.

Conclusion

A Fresh & Crunchy Egg Salad Plate is a simple, satisfying way to enjoy a classic egg salad with the bonus of crisp, colorful sides. Whether I’m packing lunch, making a quick dinner, or serving a light weekend meal, this plate always hits the mark with its balance of creamy and crunchy, rich and refreshing.