Today, I’m sharing five ways to recreate egg salad into healthy and fresh lunches you can pack to school or the office.
Creating a variety of meals with one main ingredient is a simplified way to plan ahead and maximize ingredients you already have on hand.
I have more school lunch ideas using this same concept but with ham, turkey, hummus, and even hard-boiled eggs! More on that below, but for now, let’s focus on today’s star ingredient: egg salad.
Is Egg Salad Healthy?
This egg salad recipe is healthier than traditional because it uses whole milk Greek yogurt instead of mayonnaise. This simple switch cuts down on the fat while adding a delicious tangy flavor for fewer calories.
Not too sure about using plain Greek yogurt in an egg salad? Try going half and half with the yogurt and mayonnaise. It will still have a tangy, creamy flavor but fewer calories.
And if you’re into low-carb, high-protein meals this egg salad is the perfect fit, not to mention all the different ways you can serve it low-carb!
Best Egg Salad Recipes
There are a few different ways to prepare egg salad, and I’ve tried most of them with great success. Whether you need a version without mayo or want to use a healthier fat like avocado, there’s a recipe for you below.
School & Office Lunches with Egg Salad
If you plan to use any of these recipes for a lunch meal prep, I recommend prepping the hard-boiled eggs ahead of time. I have a no-fail method for hard-boiled eggs that are easy to peel that will save you time and the hassle of egg-shells-sticking-to-egg-whites.
I often talk about how to meal prep lunch around here, and these five lunch recipes are the perfect example. Basing your weekly lunches on one or two main ingredients is much less of a headache than making a different meal, seven days a week.
This egg salad, as well as, other school lunch ideas, are designed with parents in mind, so they can be prepped ahead and stowed in the fridge for a couple of days until you are ready to pack them for a school or office lunch.
1. Classic Egg Salad Sandwich with Bacon
Use your favorite bread for this sandwich, add some lettuce on each side of the bread, this helps to keep your bread from getting soggy in the lunchbox, and top with two or three scoops of egg salad. If you love bacon like my kids do, adding two slices of bacon makes this sandwich the lunch version of bacon and eggs.
2. Celery Logs with Egg Salad & Olives
These celery logs are a fun crunchy way to eat egg salad. You can make these as a full lunch or even as a snack after school. Fill some celery sticks with egg salad and place a few sliced olives on top! It’s that simple. Add some fruit and extra veggies on the side and another lunch is complete.
3. Egg Salad Stuffed Avocado
This Avocado Stuffed with Egg Salad is one of my husband’s favorite lunches to bring to the office. It is full of protein and healthy fats, which help hold him over through the day. The best part, you can change this one idea up as well, just change the toppings, a little creole seasoning, tomatoes, olives or even some crumbled bacon.
4. Tomatoes Stuffed with Egg Salad
A lighter version of the above avocado stuffed with egg salad. This is a delicious way to eat egg salad, and for those bigger appetites, you might want to make two.
5. Egg Salad Wrap
My kids love hand-held foods in their lunchbox and this wrap is a simple way to get my kids to eat more veggies and protein in their school lunch. Use your favorite tortilla and chopped veggies, scoop in some egg salad and you have a delicious and filling meal for lunch. Get more healthy lunch wrap ideas here.
Love easy lunch ideas and tips like these? Download my book, 101 Packed Lunches for endless lunchbox inspiration!
What egg salad lunch will you be trying first?
Egg Salad Recipe | 5 Healthy School and Office Lunch Ideas with Egg Salad
Five healthy school and office lunch ideas with egg salad! Make lunch all week for your kids and yourself with one main ingredient.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Diet: Gluten Free
- 8 hard-boiled eggs, peeled and diced
- 1 ½ tablespoons Dijon mustard
- 1 teaspoon paprika
- 1 small white, onion
- 1 tablespoon chopped fresh chives
- ¼ cup Greek yogurt
- ½ teaspoon black pepper
- ½ teaspoon salt
- Add all the ingredients to a medium bowl and stir, thoroughly to combine.
- Refrigerate in an airtight container for up to 3 days.
- Serving Size: ½ – ¾ cup
- Calories: 282
- Sugar: 1.2g
- Sodium: 295.6mg
- Fat: 10.8g
- Saturated Fat: 3.6g
- Carbohydrates: 25.8g
- Fiber: 1.1g
- Protein: 17.5g
- Cholesterol: 374.mg
More Lunches with One Main Ingredient
Did you like these school lunch ideas with egg salad? Check out more ideas that use one main ingredient for a weeks’ worth of healthy and fresh lunches.