Can You Freeze Egg Salad – The Answer May Surprise You

5 from 1 vote
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Can you freeze egg salad? We are going to explore this question and talk about why the answer is yes and no. Plus we have included an easy egg salad recipe that can be made with just a few ingredients.

Bowl of egg salad.


Egg salad is a simple, delicious mixture of hard boiled eggs and mayonnaise. There are many recipes that include extra ingredients but these are the two base ingredients needed to make this meal.

The one down side to this tasty dish is that it doesn’t stay good for very long but I have found that if you don’t make a huge portion, it tends to be eaten quickly because it’s so good.

Why egg salad is so good

It’s an easy meal that can be made quickly with few ingredients and is full of nutrients. Eggs could be considered a superfood and are one of the most nutritious foods out there. They are rich in vitamins A, B12, B5, B2 and more.

Eggs are also a great source of high quality protein and perfect for people following a low-carb eating style.

Can you freeze egg salad?

Yes, you can freeze egg salad but it’s not recommended. Once eggs are frozen and then thawed, they tend to become tough and rubbery in texture and just not the same as fresh.

Mayonnaise also doesn’t do well in the freezer. Once it’s thawed the emulsion tends to break down causing a watery consistency. So while it is possible I would try to avoid freezing.

How to store in the refrigerator

The better alternative for storing leftovers is in the refrigerator. Egg salad can be stored in the refrigerator in an airtight container for up to 3 days.

  • Put the salad in an airtight container to help the prevention of bacteria growing.
  • Keep the container sealed in the refrigerator until ready to serve.
  • Make sure to check the salad before eating. If there is a bad smell or color, discard the remainder.

Is it safe to eat frozen egg salad?

Even though you will be loosing taste and texture, you still can store egg salad in a freezer safe container for about one month. It is safe to eat, just place the container in the refrigerator to thaw overnight before serving. You also might consider adding a little extra fresh mayonnaise to the thawed mixture to help add some taste and texture.

Easy egg salad recipe

This is a super simple egg salad recipe using basic ingredients. This is great as a sandwich, served on lettuce or even in a wrap.


Hard boiled eggs – For this recipe I use 6 hard boiled eggs. You can boil them on the stove, in the Instant pot or even in the air fryer. Chop them into smaller pieces for the salad.

Mayonnaise – Use 1/4 cup of your favorite brand of mayonnaise. You can even substitute Greek yogurt if you prefer.

Chopped onions – I like using 1/4 cup of sweet Vidalia onions but you can substitute with green onions or red onions.

Salt and pepper – Season to taste with salt and pepper, about 1/4 teaspoon of each.

Optional – You could also add in 1 teaspoon yellow mustard, relish or chopped celery.

How to make

Step one: Hard boil – To cook eggs on stove, add cold water and eggs to a saucepan. Bring water to a boil and then remove from heat. Place a lid on the saucepan and let them sit for 12 minutes. After they sit, place them in a bowl of ice water and let them sit an additional 5-7 minutes.

Step two: Peel – The eggs are now ready to peel and chop.

Step three: Combine – Mix all of the ingredients together in a bowl and serve or chill in the refrigerator until ready to eat.

Bowl of eggs, mayo, onions and salt and pepper.


  • Don’t leave it out at room temperature for too long. Bacteria can form quickly so you want to make sure to put it back in the refrigerator after about an hour.
  • Using fresh eggs will help this salad last longer.
  • Once the egg salad starts to get watery or smelly, it’s time to toss.

Did you try this recipe or have any other tips for helping egg salad last longer? Let me know in the comments.

Bowl of egg salad.
5 from 1 vote

Easy Egg Salad Recipe

By Heather
Super simple recipe for egg salad.
Prep: 10 minutes
Cook: 7 minutes
Total: 17 minutes
Servings: 4


  • 6 hard boiled eggs shells removed
  • 1/4 cup mayonnaise
  • 1/4 cup chopped onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper


  • Chop hard boiled eggs into small pieces.
  • Mix chopped eggs, onions, mayonnaise, salt and pepper in a bowl.
  • Serve or cover and store in the refrigerator.


YouTube video


Calories: 216kcal | Carbohydrates: 2g | Protein: 10g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 286mg | Sodium: 328mg | Potassium: 114mg | Fiber: 1g | Sugar: 2g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course, Salad
Cuisine: American
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Recipe Rating


  1. In my egg salad I add fresh fine chopper celery, fresh chopped Italian parsley, fine chopped red onion, and a little fine chopped celery leaves. When I add the Mayo I use just enough to bind the egg salad together. You can always add more later, but I think it doesn’t get watery as quickly. My salad, made with 24 eggs doesn’t last a day with friend and family that love it. This was my mom’s recipe. By the way never have green yokes. If you do the yoke is on you.