Egg salad’s a classic that’s hard to beat, especially after Easter when you’re looking at a fridge full of leftover hard-boiled eggs. It’s beloved for its simplicity and versatility, easily whipped up with just a handful of ingredients and perfect for sandwiches, salads, or even on its own. But let’s face it, as great as the classic recipe is, it can get a bit predictable after a while.

Don’t worry, though—we’ve got you covered. There’s no need to stick to the same old formula. Egg salad is like a blank canvas, ready for you to mix things up and add your own twist. So, before you think about tossing those Easter egg leftovers, check out this guide for giving your egg salad a delicious upgrade by adding 13 surprising ingredients.

Bowl of creamy potato salad garnished with herbs next to fresh lettuce leaves.
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Capers

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Capers burst onto the scene with their briny zest, offering little pops of flavor that cut through the creaminess of the salad. These tiny flavor bombs bring a lovely Mediterranean punch to egg salad, making each forkful a delicious one.

Sun-dried Tomatoes

A jar of sun-dried tomatoes with a sprig of rosemary on the side.
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Sun-dried tomatoes toss a bit of Mediterranean magic into the mix, with their tangy sweetness and chewy texture. They’re like little bursts of sunshine, adding depth and a touch of umami that complements the creamy eggs beautifully. Plus, they make the salad look as good as it tastes with their vibrant color.

Pesto

A bowl of pesto on a table next to a spoon.
Radish Greens Pesto. Photo credit: Running to the Kitchen.

Pesto is your go-to for transforming the humble egg salad into a gourmet affair. Its blend of basil, garlic, Parmesan, and pine nuts introduces an Italian flair that’s hard to resist. Not only does it add a burst of flavor, but it also gives your salad a visually appealing green hue. Homemade or store-bought pesto is easy to mix in and brings loads of flavor without much effort.

Sour Cream

A wooden bowl filled with creamy white yogurt on a wooden surface.
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Swapping in some sour cream for mayo is a worthy way to level up your egg salad. It’s pretty similar to mayo but adds a creamy kick with a bit of a tang, making everything taste richer without going overboard. Plus, sour cream works great with all sorts of mix-ins, whether you’re throwing in some lemon juice or getting creative with spices.

Tarragon

Bunch of fresh tarragon leaves on a wooden surface.
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Tarragon brings a hint of sweetness and anise-like flavor that whispers sophistication into your egg salad. It’s a subtle but powerful addition, adding a layer of complexity and freshness that makes the dish stand out. Plus, we’re all over the dill thing, aren’t we?

Nuts

A bowl of mixed nuts.
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Nuts add a crunch that’s oh-so-satisfying, injecting a bit of texture into the creamy mix. Whether you’re team almond, walnut, or pecan, they all bring a toasty flavor and a hearty crunch that makes each bite more interesting. It’s a simple addition that makes a world of difference.

Raisins

A wooden bowl filled with golden raisins on a wooden surface.
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Raisins might seem like the wildcard of the bunch, but they bring a sweet contrast that plays off the savory elements beautifully. Their chewiness adds a fun texture, while their sweetness rounds out the flavors, making your egg salad a complex, multidimensional masterpiece. Many people add sugar to their egg salad recipe but we prefer the natural sweetness of this add-in instead. Try golden raisins over regular ones!

Avocado

Avocado on a cutting board with a knife.
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Mixing avocado right into your egg salad might not seem too out there, especially if you love avocado toast with eggs. But here’s the twist: Instead of just topping your salad with avocado, you mash it up and use it as a stand-in for mayo. Avocados are naturally creamy and rich, so when you blend them in, they thicken up the salad and add a smooth, lightly green taste that’s super versatile. It’s a cool way to switch things up, giving your egg salad a healthier edge while keeping all the creamy goodness you crave. Here’s an avocado egg salad recipe to try.

Bacon

Bacon being cooked in a frying pan.
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Bacon, because everything’s better with bacon, right? It adds a smoky, savory crunch that transforms your egg salad from good to can’t-stop-eating. This is for those who believe a little indulgence makes everything better, offering a salty bite that complements the creamy eggs perfectly.

Green Olives

Olives in a bowl with a wooden spoon.
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Throwing green olives into your egg salad is a smart move if you’re after something that packs a bit more punch. These little guys aren’t just for martinis; they bring a salty and slightly tangy flavor to the mix, which can really wake up the usual egg salad vibe. Plus, their firm texture adds a nice bite in contrast to the creamy eggs. It’s a straightforward tweak that adds both flavor and crunch, making your egg salad a lot more interesting without a ton of extra work. Try this dijon egg salad with green olives for an interesting recipe.

Pickles

Spicy dill garlic pickles in two mason jars.
Photo credit: Running to the Kitchen.

Pickles bring that crunchy, tangy kick that cuts through the richness like a knife, adding a refreshing bite. It’s a classic twist that never fails to please, giving the salad a zing that makes it hard to stop eating. If you thought pickles were just for sandwiches, think again! If pickles are too commonplace for you, try a sweet pickle relish or pickle juice instead.

Horseradish

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If you want to spice up your egg salad, try adding some horseradish. It’s similar to mustard but gives a different kind of heat that can clear your sinuses – kind of like wasabi. Horseradish and mustard are pretty interchangeable, but horseradish can be a lot spicier, so taste it before you add too much. You can mix it with mustard for a more complex flavor, and it won’t mess with the color of your salad since it’s usually white. It’s a simple way to make your egg salad stand out.

Greek Yogurt

Whipped cream in a wooden bowl on a wooden table.
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Swapping mayo for Greek yogurt in your egg salad isn’t just a health hack; it’s a flavor upgrade. Greek yogurt brings a creamy texture and a tangy kick that complements the eggs beautifully, without overpowering them. This switch not only cuts down on the fat, making your salad lighter, but also adds a protein boost. And the best part? Greek yogurt’s thickness gives the salad a rich consistency, while its mild taste means it pairs well with any of your favorite egg salad mix-ins, from fresh herbs to crunchy veggies.

11 Foods That Magically Regrow From Scraps!

Onions growing in a pot on a counter.
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Turning kitchen scraps into a source of fresh produce isn’t just an eco-friendly practice; it’s a fascinating experiment in the potential of everyday leftovers. From the ends of lettuce to the tops of carrots, many of the foods we consume can surprisingly regenerate with a bit of care and patience. Check out the foods that can magically regrow from scraps and get started in your kitchen!

See Them Here: 11 Foods That Magically Regrow From Scraps!

10 Creative Ways To Use Coffee Grinds You Probably Never Thought Of

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You know those coffee grinds you usually toss out after brewing your morning cup? Turns out, they’re like gold for a bunch of cool and unexpected uses. Here’s a fun list of unique and creative ways to give those grinds a second life, from greening up your garden to jazzing up your skincare routine.

See Them Here: 10 Creative Ways To Use Coffee Grinds You Probably Never Thought Of

11 Essential Herbs You Should Be Growing Right Now To Save Money

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Thinking about growing your own herbs but wondering if it’s worth the effort? Not only is it easier than you might imagine, but it’s also a serious money saver, especially when these herbs are in season. If you’ve ever balked at the price of a tiny plastic packet of fresh herbs at the grocery store, consider growing your own whether in a garden or indoors in pots. These 11 foolproof herbs are the perfect ones to start with.

See Them Here: 11 Essential Herbs You Should Be Growing Right Now To Save Money

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Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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