Best Egg Salad Recipe (2024)

FAQs

Why is my egg salad bland? ›

The simple reason may be that it's not seasoned enough. Add a little more salt and pepper to taste. Always use a good quality whole egg mayonnaise, as it can make or break your egg salad. If you've properly seasoned your egg salad and it still seems bland, add an acid.

According to the USDA, egg salad that's been stored properly in the fridge will be good for three to five days. To maximize that timeframe, use an airtight container and place the egg salad in the coldest part of the fridge promptly. Make sure your fridge is set to 40 F or lower.

Place the eggs in a mixing bowl and use a co*cktail muddler, potato masher, or even a large fork to break them up into uneven, irregular chunks. You can also use a potato masher, or press the hard boiled eggs through the wires on a cooling rack to chop them up.

You can also create your own blend of seasonings by combining crushed red pepper, paprika, and chives. Hard-boiled: Sprinkling your hard-boiled eggs with some good old salt and pepper is a classic way to enjoy this egg dish. Or, liven up your hard-boiled eggs with the flavors of garlic, chili powder, or smoked paprika.

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.

Egg intolerance symptoms may occur between 2 and 72 hours after exposure to eggs, but the severity may vary depending on your body's tolerance level. The common symptoms of egg intolerance include stomach pain, bloating, nausea, vomiting, or diarrhoea. In some cases, it may also cause: Itchy skin, eczema, acne.

Never leave cooked eggs or egg dishes out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90° F. Bacteria that can cause illness grow quickly at warm temperatures (between 40° F and 140° F).

How Long You Can Keep Egg Salad. According to FoodSafety.gov, if it has been properly stored, it is safe to eat the salad within three to four days. 1 This rule also applies to similar mayonnaise-based salads like chicken, tuna, ham, and macaroni salads. The key words are "properly stored." What does that mean?

Perfect boiled eggs—hard- or soft-cooked. 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.

Is eating egg salad good for you? ›

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.

Add an acid to the recipe.

“You can add something acidic, such as lemon juice, lime juice, apple cider vinegar, or processed tomato products to foods to reduce the salty flavor,” says Edwards. “This doesn't reduce the sodium intake, but it does reduce the perception of the salty flavor.”

One of the biggest issues with egg salad is that it can get runny and ultimately make your sandwich a soggy mess. According to The Oregonian, this sog factor is typically caused by overcooked eggs.

I like to cut the eggs across the middle. It makes them easier to fill and easier to stand up. You might have to cut a sliver off the bottom to steady them, but they never slip 'n slide like they do when you cut them longways.

Set the egg on a cutting board. Place a chef's knife into the egg, close to the bolster, and pull the knife back. Carefully allow the egg to roll down toward the tip of the knife. The egg white halves should split apart, leaving an intact egg yolk and almost a totally clean knife.