Classic Egg Salad Recipe (2024)

FAQs

What is egg salad made of? ›

Place chopped eggs in a bowl; stir in mayonnaise, green onion, and mustard. Season with paprika, salt, and pepper. Stir and serve on your favorite bread, crackers, or salad greens.

The best side dishes to serve with egg salad sandwiches are onion rings, french fries, chicken tenders, bacon, crab cakes, kale, sausages and peppers, brats, pork chop suey, white beans, roasted tomatoes, spam fritters, creamy coleslaw, green salad, yogurt parfaits, cheese sticks, fruit salad, peanut coleslaw, potato ...

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.

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.

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.

The flavor of this egg salad is so delicious and full on its own, you won't need any other accompaniments, if you don't want them. Simply dig in and enjoy to your heart's content! On Top of Toast: The classic way to enjoy egg salad is on top of buttery toast, or sandwiched together between two slices of white bread.

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.

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.

How to make egg salad that doesn t get watery? ›

To prevent that, don't add the mayo until right before you serve it. Or you can add a very small amount of mashed potato to keep the texture thick and creamy. There are also things sometimes added to egg salad that might drain that are high in water content like tomato or cucumber.

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 ...

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.

A spoiled egg salad will emit a sour or sulfurous odor and may also become slimy or watery, which can be an inditication of bacterial growth. Eventually, it can develop mold, dark spots, and other visible signs of spoilage. Stay on the safe side and discard the salad, even if there's just one moldy spot.

So, save your freshest eggs for frying (one more reason: the yolks of more alkaline eggs are more prone to breaking as soon as they hit the pan) and put your older eggs towards egg salad, deviled eggs, and the like.

Additional ingredients like celery, onions, or herbs may be added for flavor and texture. Egg Mayonnaise: Egg mayonnaise, on the other hand, is a simple mixture of hard-boiled eggs and mayonnaise. It's a more straightforward combination, omitting additional ingredients like mustard or vegetables.

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.

Combine eggs, vinegar, mustard powder, and salt in the bowl of a food processor; pulse until blended. Pour oil in very slowly, with the processor running, until mayonnaise is smooth.