Classic Egg Salad Recipe (2024)

FAQs

What is egg salad made of? ›

Eggs: Of course, this egg salad recipe starts with eggs! Condiments: You'll need mayonnaise and mustard. Green onion: Green onions lend a pop of flavor and color. Seasonings: This egg salad is simply seasoned with salt, pepper, and paprika.

Recipe developer and cookbook author Sheri Castle suggests that "for a salad with hearty texture that won't turn gummy or pasty, use your hands to crumble the eggs instead of chopping the whites and mashing the yolks with a fork." You will, of course, want to wait until the boiled eggs are cool enough to handle, but ...

Egg salad is always better fresh, but you can certainly store it for up to 4 days in the fridge for quick lunches or for potlucks and picnics.

To thicken egg salad, some cooks add mayonnaise or other thickeners, such as Greek yogurt or sour cream. Adding a few tablespoons of mayonnaise or other thickeners should do the trick. In addition to mayonnaise and other thickeners, some cooks like to add chopped vegetables and fresh herbs to their egg salad.

Stir through and adjust by adding more mayonnaise if you like your egg salad creamier. Why does my egg salad taste bland? The simple reason may be that it's not seasoned enough. Add a little more salt and pepper to taste.

What Makes Egg Salad Watery? Every ingredient that goes into egg salad has water in it. Salt and sugar in the dressing draw the water out of the ingredients as they sit, and they make your egg salad watery regardless of whether it's in the fridge or in a sandwich.

I've found the best tool for mashing up eggs for egg salad is a grid-style potato masher. Those square holes make the perfect sized bits of egg white.

Egg salad should be served cold, and should not sit out at room temperature for longer than 2 hours. If you're serving it somewhere where it needs to be out of the fridge, make sure you are at least serving it over an ice bath or bowl of ice to keep it cool.

Gently lower in fridge-cold eggs. Lower the heat slightly – so the eggs don't crack due to being bashed around but water is still at a gentle boil. Start the timer – 6 minutes for runny yolks, 8 minutes for soft boiled, 10 minutes for classic hard boiled, 15 minutes for unpleasant rubbery whites and powdery dry yolks.

If the egg salad has been properly stored—in a sealed container in the refrigerator—it is safe to eat it within five days.

What makes egg salad go bad? ›

If left longer, it can develop dark spots and mold. You might also see little bubbles or fizzing when stirring the salad; these are also surefire indicators of microbial growth. If your egg salad looks fine but tastes sour or bitter, you should also throw it away.

Egg salad is a classic sandwich stuffer, but with gobs of mayo mixed in, it can be high in unhealthy fats, sodium and calories. An average deli egg salad sandwich can have more than 550 calories, 30 grams of fat and 600 milligrams of sodium.

Acidic Ingredients: Incorporate acidic ingredients like lemon juice, vinegar, or tomatoes. Acids can help counteract the strong onion taste and provide a more balanced flavor profile. Sweetness: Adding a touch of sweetness can help counteract the sharpness of the onion.

If your egg salad looks good but has a sour or bitter taste, it's best to throw it away. In some cases, you might notice small bubbles or fizzing when stirring the salad. These are telltale signs of microbial growth. Refrain from tasting the salad, and discard it immediately.

You've already made the healthy choice by having a salad. Why not add an egg to make it even healthier? Studies show that eating eggs, which naturally contain fats, alongside vegetables helps the body to better absorb the fat-soluble nutrients in veggies like vitamin E and lutein.

The Science Behind Why Egg Salad is Easy to Digest

Lecithin also helps to regulate cholesterol levels and boost brain function. Another reason why egg salad is easy to digest is because it is typically made with mayonnaise, which is a creamy and smooth condiment that is easy on the stomach.

People may find it easier to eat cold foods when feeling sick, as they often smell less than hot foods. The odor of hot food may increase feelings of nausea for some people. Good options for cold foods include: a sandwich with protein, such as peanut butter or egg salad.