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If you’re looking to upgrade your classic egg salad, this Loaded Egg Salad is the way to do it. It’s everything you love about traditional egg salad, but taken up a notch with extra texture, flavor, and nourishing ingredients. Think creamy, savory, slightly tangy, and packed with add-ins like sautéed veggies, fresh herbs, and tuna for a protein-rich, satisfying meal.

It’s a perfect meal to meal prep for a quick lunch, or even a casual brunch spread, and it’s just as delicious tucked into lettuce wraps as it is eaten straight from a bowl.

Why You’ll Love This Recipe

This is one of those recipes that feels simple but delivers big:

Packed with protein and healthy fats
Great for meal prep (it gets even better as it sits!)
Naturally gluten-free, low-carb, and keto-friendly
Loaded with flavor and texture—not your average egg salad
Super versatile for serving

It’s a fridge staple you’ll find yourself coming back to again and again.

Ingredients You’ll Need

*Scroll down to the recipe card for the full recipe and ingredient list!

Hard-boiled eggs: The base of the recipe. They’re creamy, protein-packed, and create that classic egg salad texture. Make either in the Instant Pot or boil on the stovetop.
Tuna (packed in olive oil): Adds an extra protein boost and a savory, satisfying depth. It turns this into a more complete meal.
Spinach (sautéed): Wilting the spinach brings a subtle richness and sneaks in some greens without overpowering the dish.
Caramelized onions: This is where a lot of the magic happens—soft, sweet, and deeply flavorful onions balance the savory elements beautifully.
Celery + scallions: These add freshness and crunch, giving the salad that classic texture contrast.
Mayonnaise: Brings everything together with a creamy base. Use a high-quality mayo for the best flavor.
Dijon mustard + lemon juice + zest: Adds brightness and tang to balance the richness of the eggs and mayo.
Garlic powder, a sprinkle of paprika, salt, and black pepper: Simple seasonings that enhance and round out the flavors.
Optional toppings: avocado, extra scallions, paprika: These take it over the top and add even more texture and freshness.

How to Make Loaded Egg Salad

This recipe is simple, but a few extra steps make it feel special:

1. Prep your add-ins: Sauté the spinach and caramelize the onions ahead of time so they’re cooled and ready to go.

2. Chop the eggs: Roughly chop the hard-boiled eggs and add them to a large bowl.

3. Add everything else: Toss in the tuna, veggies, mayo, mustard, lemon, and seasonings.

4. Mix and adjust: Gently stir until everything is combined, then taste and adjust seasoning as needed.

5. Serve your way: Spoon into lettuce cups, over greens, or enjoy straight from the bowl.

That’s it—simple, satisfying, and packed with flavor.

Tips for Best Hard-Boiled Eggs

If you know me, you know I’ve perfected hard-boiled eggs. I have two foolproof methods you can find here:

Instant Pot Hard-Boiled Eggs

Stove Top Hard-Boiled Eggs

Enjoy!

Easy Variations

You can easily make this egg salad recipe your own:

Skip the tuna for a more classic egg salad vibe
Add chopped bacon for extra savory flavor
Swap spinach for arugula or kale
Use avocado in place of some of the mayo for a lighter option
Add fresh herbs like dill or parsley

Fool-Proof Tips For Your Egg Salad

Don’t overmix: Keep some texture in the eggs for the best taste and texture.
Cool ingredients first: Especially the spinach and onions, so the salad stays creamy.
Taste and adjust: A little extra lemon or salt can really bring it to life.
Make ahead: This tastes even better after a few hours in the fridge.

Serving Suggestions

This loaded egg salad is super versatile, depending on what you’re in the mood for:

Wrapped in butter lettuce for a low-carb option
Served over a big green salad
Scooped onto toast or grain-free bread for a delicious sandwich
With your favorite crackers or veggies for dipping
As part of a brunch spread

It’s one of those recipes that works any time of day.

Storage Recommendation

Fridge: Store in an airtight container for up to 3–4 days

Stir before serving, as it may settle slightly

This is a great make-ahead recipe to keep on hand for quick lunches all week.

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Servings 6

Prep Time 5

Cook Time 15

Total Time 20

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Ingredients

8 hardboiled eggs see notes
2 cups spinach sautéed and cooled
1 onion sliced, caramelized, and cooled (see notes)
1 can Genova tuna in olive oil liquid removed
1/4 cup finely diced celery
1/4 cup finely diced scallions more for garnish
1/3 cup good quality mayo more as needed
2 teaspoons dijon mustard more to taste
2 teaspoons lemon juice more to taste
1 teaspoon lemon zest
1/2 teaspoon sea salt more to taste
1/2 teaspoon black pepper more to taste
1/2 teaspoon garlic powder
1/4 teaspoon paprika more as garnish
1 head bibb lettuce washed
1 Avocado for garnish

Instructions

Chop eggs and place in a large mixing bowl along with the rest of the ingredients.
Using a spatula, mix well. Taste and adjust ingredients as needed.
Place in a serving bowl.
Carefully remove the leaves from head of lettuce. Place a generous scoop of egg salad into the lettuce and devour. You can top with a sprinkle of paprika, slices of scallion, and avocado!

Notes

How to harboil eggs in an Instant Pot: Place 1 cup of water in your pressure cooker and add in a steamer insert. Place one layer of eggs onto the insert. Cover the Instant Pot. Click manual and set for 7 minutes on high pressure. After 7 minutes, release the quick release valve. Open the lid and using tongs place the eggs in a large bowl filled with ice-water. Gently peel off shell and store in the fridge until ready to use.

How to steam hardboil eggs on the stovetop: Place 1-inch of water into a pot lined with a steamer insert. Cover and bring to a boil over high heat. Add eggs and cook for 11 minutes. Remove eggs and place in a large bowl filled with ice-water. Gently peel off shell and store in the fridge until ready to use.

Caramelized onions: In a skillet heat 1 tablespoon of grass-fed butter with onions. Sauté on medium-low heat until onions begin to caramelize and brown, but not burn. Yields about 1 cup of caramelized onions.

Nutrition

Serving: 6gCalories: 279kcalCarbohydrates: 10.7gProtein: 17gFat: 19.4gSaturated Fat: 4.3gCholesterol: 231mgSodium: 400mgFiber: 3.4gSugar: 3g

Author: Lexi

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