This easy Soft Boiled Egg Salad recipe is made with jammy soft boiled eggs, a mayo and yogurt dressing, and fresh herbs to put a creamier twist on a classic. Stuff it in a sandwich or eat it out of the bowl!

Hard boiled eggs were always my go-to for old-fashioned egg salad because I thought that’s what you had to use. Little did I know that I’d be hooked as soon as I tried it with jammy soft boiled eggs! 

I make my recipe for Soft Boiled Egg Salad on repeat because it’s such a convenient, simple, and addictive meal I can eat pretty much any time of the day. I like to keep it really simple by boiling the eggs in the Instant Pot (the stovetop works too!) before mashing them with just mayo, yogurt, and fresh herbs. The extra rich and creamy results make this egg salad a must for stuffing into sandwiches, spreading on toast, or scooping up with crackers.

If you’re new to making egg salad with soft boiled eggs, you should know that it’s slightly different from the classic made with hard boiled eggs. The jammy yolks in soft boiled eggs give the salad a richer and more luxurious consistency, while hard boiled eggs have a firmer bite. Both are great but an ultra-creamy salad I can scoop up by the cracker-full or spread on a piece of toast is heaven in my eyes.

Recipe features

• Soft boiled eggs put an extra rich and creamy twist on classic egg salad, while fresh herbs take it over the top.
• Only 5 minutes of prep and 20 minutes of cooking make it the perfect option when you need a fast meal.
• Easy to customize and enjoy your way for breakfast, lunch, a snack, or a delicious sandwich filling.

Ingredients

Eggs – The key to this salad is, obviously, soft boiled eggs! When soft boiled instead of hard boiled, the just-set egg whites and golden runny yolks give egg salad an irresistibly creamy texture. I like to boil my eggs in my Instant Pot because it’s quick and hands-off, but the stovetop works just as well. Find the instructions in the tips below.

Mayonnaise – Mayo adds that classic creaminess. You can use regular mayo or make my homemade avocado oil mayo for a slightly lighter option.

Yogurt – Using half mayo and half plain yogurt lightens up the dressing and intensifies the tanginess. Greek yogurt is an excellent swap if you want an extra boost of protein and a thicker consistency. If you’re all out of yogurt, simply replace it with more mayonnaise.

Fresh herbs – I used to make this egg salad recipe with fresh parsley and fresh tarragon until I re-tested it with fresh parsley and fresh chives, yielding just as delicious and fresh bites. Tarragon has a distinct anise-like flavor, so if you love it, feel free to toss it in! Dill also works here—mix and match the herbs as much as you’d like.

Instructions

Step 1: Soft boil the eggs. If you haven’t already, soft boil the eggs in the Instant Pot or in a pot of boiling water on the stove. Remember to set the timer to your preferred doneness and to transfer the eggs to an ice bath immediately after to stop them from cooking. 

Step 2: Mash and mix. After peeling the boiled eggs, mash them in a large mixing bowl with the mayo, yogurt, fresh herbs, salt, and pepper.

Step 3: Adjust the flavor, then serve. Taste the salad and add more salt, pepper, and/or herbs as needed. Serve and enjoy!

Tips and FAQs

• If you’re using super fresh eggs, add 1 teaspoon of baking soda to the boiling water to help loosen their shells. Fresh eggs have a lower pH, which causes the membrane to stick to the shell. Older eggs are easier to peel but they won’t taste as good.
• To make peeling less frustrating, gently tap the boiled eggs on a hard surface, roll them between your palms to loosen the shell, and then start peeling from the wider end where there’s usually an air pocket. 

Variations

Add a little flair to this salad with any of these mix-ins or ingredient swaps:

• Add some spice – Stir in a pinch of smoked paprika or chipotle powder for a subtle smokiness, or turn up the heat with a dash of cayenne pepper, chili flakes, Sriracha, or your favorite hot sauce.
• Make it extra tangy – Add a squeeze of fresh lemon juice or a spoonful of Dijon or yellow mustard. 
• Bulk it up with veggies – Finely diced celery, pickles, red onion, or red bell pepper will add some bulk, crunch, and color to the egg salad.
• For a protein boost – Combine the egg salad with shredded chicken or drained tuna.
• Dairy-free option – Swap the regular yogurt for a dairy-free yogurt.

Serving suggestions

If you can resist eating the egg salad straight from the bowl, I highly recommend spooning it onto toast or crackers for a simple snack, adding a hefty scoop on top of a leafy green salad for more protein, or stuffing it into lettuce wraps!

And what egg salad lover can resist soft boiled egg salad sandwiches? Pile a scoop in between toasted bread and top with lettuce and a tomato slice. You can even take your sandwich over the top by adding a few slices of smoked salmon, prosciutto, or crispy bacon.

For a well-rounded meal, feel free to pair your egg salad or egg salad sandwiches with a side of radish salad, Mediterranean pasta salad, vegetable couscous, or lemony sauteed asparagus. 

How long does it take to soft boil eggs?

It really depends on how you like your yolks. For soft boiled eggs with jammy yolks (the way I like ‘em!), boil the eggs for exactly 5 minutes and 30 seconds. If you prefer slightly firmer yolks, you can go up to 6 minutes. However you like them, just remember to start timing the second they hit the boiling water! 

Storage

Make ahead: You can boil and peel your eggs in advance and refrigerate them in an airtight container for up to 2 days before adding them to your egg salad.

Refrigerator: Any leftover egg salad can be packed into an airtight container and stored in the fridge for 2 to 3 days.

More classic creamy salads

• Avocado Tuna Salad
• Turkey Salad
• Chickpea “Chicken” Salad

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

 UPDATE NOTE: This post was originally published in April 2019. It was updated with new text and photos in March 2025.