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.

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.

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.

We like pieces between 1/4 and 1/2 inch big; the yolks will break smaller when you stir everything together. Egg Slicer: An egg slicer is a great way to chop hard-cooked eggs into small pieces. Slice them one way, then turn them the other way and slice again.

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.

The texture may be watery or slimy, which may be a sign of bacterial growth. 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 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.

The reason is simply that instead of binding your eggs together with oil and egg yolks — the components of regular mayonnaise — you're instead doing so with a diluted version. Adding more water in the form of light or fat-free mayonnaise necessarily means that more water will seep out of your egg salad.

Besides swapping regular onions for green onions or chives, there are other ways you can build up your egg salad's flavor and limit unsightly pooling water. Try adding spices, such as garlic powder or paprika; paprika is often dusted atop deviled eggs, so it would taste fantastic in egg salad.

If you must freeze egg salad, make sure to use an airtight container and remove as much of the air as possible to minimize freezer burn. It's best to consume egg salad within one to two months for the best results.

What do you serve with egg salad? ›

Potato Salad: A classic side dish that pairs well with egg salad. You can choose from various potato salad recipes, such as creamy mayonnaise-based or a tangy vinegar-based version. Coleslaw: Creamy coleslaw with a mix of cabbage and carrots adds a crunchy and refreshing element to your meal.

According to the USDA, you might have a little more time to finish egg salad than you may think. If the egg salad has been properly stored—in a sealed container in the refrigerator—it is safe to eat it within five days.

The egg salad itself can get watery after it sits for a while, though. To counter this tendency, make sure the eggs aren't overcooked, chill them well before chopping, and add a tablespoon of very fine bread crumbs to the salad. Your choice of bread can make or break an egg salad sandwich.

Put the pot over high heat and bring to a boil. Once the water is at a rolling boil, turn off the heat and cover the pot with the lid. Allow the eggs to sit in the hot water for the following times according to the desired doneness: 3 minutes for SOFT boiled; 6 minutes for MEDIUM boiled; 12 minutes for HARD boiled.

If you're talking about the filling for egg salad sandwiches, then the answer is “both”. Eggs and mayonnaise are the main ingredients. If you're talking about a salad with eggs in it, then there may or may not be mayonnaise in it as part of the dressing.

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.

It probably isn't healthy if you are making it with lots of mayonnaise, but if you eat it with other salad ingredients instead of as a sandwich, you'll probably be alright. But I wouldn't eat it for more than one meal a day, and make certain the other meals have ingredients that balance out the high intake of eggs.

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. Mayonnaise is made from oil, egg yolks, and vinegar or lemon juice, which are all ingredients that are gentle on the digestive system.