Shredded Egg Salad
This creamy egg salad uses a box grater instead of a knife, giving the eggs a soft, fluffy texture that mixes beautifully with a simple mayo-Dijon dressing. Serve it on toast, tuck it into lettuce cups, or spoon it over,
- Total time
- 27 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 15mCook 12mAmericanSalads
Shredded egg salad is a small change to a familiar lunch. Instead of chopping hard-boiled eggs, you grate them on the large holes of a box grater. The result is tender, fluffy, and easy to fold into dressing without mashing everything flat.
This version keeps the flavors classic: mayonnaise, a little Greek yogurt for tang, Dijon mustard, lemon juice, celery, and chives. It is creamy but still fresh, with just enough crunch.
Use it for sandwiches, toast, crackers, or a quick protein-rich salad plate. It also holds well in the fridge, which makes it handy for make-ahead lunches.
01What you'll need
Ingredients
10 items · 4 servings
- 8 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons plain nonfat Greek yogurt
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 cup finely diced celery
- 2 tablespoons finely sliced chives or green onion tops
- 1/4 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon paprika
02How to make it
Step-by-step
1. Cook the eggs
Place the eggs in a medium saucepan and cover them with cool water by about 1 inch. Bring the water to a gentle boil over medium-high heat. Once it boils, cover the pan, turn off the heat, and let the eggs sit for 10 minutes.
2. Chill the eggs
Transfer the eggs to a bowl of ice water and let them cool for at least 10 minutes. This stops the cooking and makes the eggs easier to peel.
3. Peel carefully
Tap each egg on the counter, roll it gently to crack the shell, then peel under a thin stream of cool water if needed. Pat the peeled eggs dry with a clean towel.
4. Shred the eggs
Set a box grater over a large bowl. Using the large holes, grate the whole eggs into the bowl. Work slowly near the end of each egg so your fingers stay away from the grater.
5. Mix the dressing
In a separate small bowl, stir together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, black pepper, and paprika until smooth.
6. Fold everything together
Add the celery and chives to the shredded eggs. Spoon the dressing over the top, then gently fold with a spatula. Folding means lifting and turning the mixture instead of stirring hard, so the eggs stay fluffy.
7. Taste and adjust
Taste the egg salad. Add a pinch more salt, black pepper, lemon juice, or mustard if you want it brighter or sharper.
8. Serve or chill
Serve right away, or cover and refrigerate for 20 to 30 minutes for a colder, slightly firmer texture. Stir gently before serving.
03From our kitchen
Cook's tips
- Make-ahead: Cook and peel the eggs up to 3 days ahead. For the freshest texture, shred and dress them the day you plan to serve the salad.
- Storage: Keep shredded egg salad in an airtight container in the refrigerator for up to 3 days. Do not leave it at room temperature for more than 2 hours.
- Serving ideas: Spoon it onto toasted bread, tuck it into a pita, serve it with crackers, or pile it into lettuce cups for a lower-carb option.
- Swap the herbs: Chives taste mild and oniony, but dill, parsley, tarragon, or finely sliced scallions also work well.
- Lighten it up: Replace 1 to 2 more tablespoons of mayonnaise with Greek yogurt. The salad will taste tangier and a little less rich.
- If it seems dry: Add 1 teaspoon of mayonnaise or yogurt at a time until it reaches the texture you like. Eggs vary a little in size, so dressing needs can vary too.
Cook's note
For the cleanest shreds, use fully chilled eggs. Warm eggs can smear on the grater and make the salad denser.
04Frequently asked
Questions & answers
Can I use store-bought hard-boiled eggs?
Yes. Store-bought peeled hard-boiled eggs work well and make this recipe very quick. Pat them dry before grating so the salad does not get watery.
Do I have to shred the eggs?
No, you can chop them if you prefer. Shredding gives the salad a softer, fluffier texture, while chopping gives larger pieces and a chunkier bite.
Why is my egg salad watery?
The eggs may not have been dried after peeling, or the celery may have released moisture as it sat. Stir it well, then add a little more shredded egg if you have it, or chill the salad uncovered for a few minutes before serving.
Can I make this without mayonnaise?
You can use all Greek yogurt, but the flavor will be tangier and the texture less rich. A mix of yogurt and mashed avocado also works, though avocado will brown over time.
Is shredded egg salad good for sandwiches?
Yes. Because the eggs are finely shredded, the salad spreads easily and holds together well. Toasted bread is a good choice because it stands up to the creamy filling.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat20 g
- 26%
- Saturated Fat5 g
- 25%
- Cholesterol378 mg
- 126%
- Sodium412 mg
- 18%
- Total Carbohydrate2 g
- 1%
- Dietary Fiber0 g
- 0%
- Total Sugars1 g
- Protein14 g
- 28%
- Vitamin D2.2 mcg
- 11%
- Calcium70 mg
- 5%
- Iron1.8 mg
- 10%
- Potassium177 mg
- 4%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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