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If you are looking for the best egg salad recipe then you are going to love this simple classic egg salad recipe! Made with hardboiled eggs, mayo, mustard, salt and pepper this recipe is simple but delish!
The classic egg salad recipe is the perfect egg salad recipe for sandwiches, healthy egg salad wraps with lettuce or low carb tortillas and as a topping on salad.
The Best Egg Salad Recipe
Hard boiled eggs are something everyone in my house loves. I keep hardboiled eggs in the fridge at all times for quick and easy breakfasts and snacks but they also make the perfect lunch too!
Yes, we could just eat hard boiled eggs by themselves but there is just something totally delish that happens when you mix hard boiled eggs, mayo, mustard with a bit of salt and pepper. You get an amazing, flavorful egg salad that is perfect for lunch time!
Using up left over Hard Boiled Eggs
Anytime we have left over eggs in the house from hard boiling them, the first thing made is either egg salad or deviled eggs. Sometimes we have some fun and make pastel deviled eggs, which are perfect for any time not just Easter and the colors are beautiful! Other times we make deviled eggs with bacon. It really all depends on what we are in the mood for, both are delicious!
How Long does egg salad last?
Egg salad will last 3-5 days if stored properly in the fridge. You will be able to easily tell that egg salad has gone bad because it loses its bright color and gets really watery. However I do not think you are going to have any left overs of this tasty egg salad, we never do!
How to store Egg Salad
If you left over egg salad when making this recipe, store it in an air tight container in the fridge. You need to make sure you get your egg salad in the fridge shortly after making it. Egg salad left out at room temperature longer then two hours needs to be discarded.
How to Make Egg Salad Sandwich
In our house there are two types of people when it comes to those who are eating egg salad. One set uses toasted bread to make egg salad sandwiches the other set likes bread un toasted.
Making an egg salad sandwich is easy no matter which way you enjoy it!
Just get your bread (toast it if you want to) and spread a thin layer of mayo on the inside of 2 pieces of bread. Spoon the homemade egg salad on top of one piece of bread. Put the other piece of bread on top and cut the egg salad sandwich in half.
Looking for more lunch sandwich recipes? Check these out!
Egg salad sandwiches make a great lunch and my kids love it when we have them for lunch. If you are looking for side dishes to enjoy with your egg salad sandwiches here are a few we love.
Easy Fruit Salad
Greek Yogurt Parfaits
Melon
Grapes
Garlic Parmesan Potato Chips
Egg Salad Ingredients
You are going to love this simple classic classic egg salad recipe! Made with hardboiled eggs, mayo, mustard, salt and pepper this recipe is simple but delish!
Hardboiled eggs.If you are wanting perfectly hardboiled eggs, be sure to check out my post on how to hard boil eggs.
Mayonnaise.
Yellow Mustard.
Salt.
Pepper.
How to Make Egg Salad
You will want to have the hardboiled eggs cooked and cooled before making this easy egg salad recipe.
Shell the hardboiled eggs. Once they are shelled, cut each egg in half in one small bowl put all of the yokes. In a large bowl put all of the egg whites.
Next cut all of the egg whites into small pieces and put the chopped egg whites back into the large bowl.
With a fork smash the yokes until they are all fully crumbled into tiny crumb pieces.
Add the mayo and the mustard to the bowl with the mashed egg yokes. Mix everything well so it is nice and creamy.
Add the yoke mixture to the diced egg whites and mix well.
Add salt and pepper to taste.
Serve right away or store in the fridge.
*If you want an easy way to chop your eggs, then you can always use an egg slicer.
You are going to love this simple classic classic egg salad recipe! Made with hardboiled eggs, mayo, mustard, salt and pepper this recipe is simple but delish!
Shell the hardboiled eggs. Once they are shelled, cut each egg in half in one small bowl put all of the yokes. In a large bowl put all of the egg whites.
Next cut all of the egg whites into small pieces and put the chopped egg whites back into the large bowl.
With a fork smash the yokes until they are all fully crumbled into tiny crumb pieces.
Add the mayo and the mustard to the bowl with the mashed egg yokes. Mix everything well so it is nice and creamy.
Add the yoke mixture to the diced egg whites and mix well.
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.
A potato masher "chops" boiled eggs into perfect, uniform bits in a matter of seconds. You could be making egg salad for a crowd of one hundred; throw your boiled eggs into a bowl, and mash away.
Prevent Watery Egg Salad By Understanding Your Ingredients
That's why the simple swap of green onions or chives for onions is a better way to cut down on the water that can be drawn out without losing flavor. And while chopped celery is popular in egg salad, it is loaded with water -- 95% water to be exact.
If your egg salad turns out a little too runny, you can add more chopped hard boiled eggs to the mix. You can also put the egg salad back into the refrigerator as the cold can help firm up the mayonnaise and stir before serving.
If you are looking to elevate your egg-based meals, consider adding five ingredients to your culinary repertoire: almonds, spinach, mushrooms, cheese, and caramelized onions. These additions not only enhance the flavor and texture of your dishes but also provide a boost of essential nutrients.
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 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.
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.
Egg salad will keep for up to 4 days in the fridge. Of course, this is merely the foundation for a great egg salad. Change up the ingredients and seasonings, anything from paprika to cumin to celery salt, and there's no end to the ways that you can enjoy it.
The maximum cold-holding temperature for sliced egg salad sandwiches is 41°F (5°C). Egg salad is a very high-risk product. It contains eggs, mayonnaise, and some vegetables, making it very likely to be contaminated if unattended. Ideally, egg sandwiches must be consumed within three to five days of refrigeration.
Squeeze some lemon juice or orange juice over your dish. The sour flavor provides a new layer of complexity to the meal and should mellow out the salt. Drizzle in a mild vinegar like all-purpose vinegar, apple cider vinegar, or white wine vinegar to help mask the salt with acidity by distracting the taste buds.
A soft boiled egg is boiled for a shorter amount of time, typically 4-6 minutes, so that the yolk remains runny while the white is only partially set. A hard boiled egg is boiled for a longer amount of time, typically 10-12 minutes, so that both the yolk and white are fully cooked and solid.
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.
Salt is a key ingredient for any egg-based dish, including egg salad. Whether you're using Hawaiian red salt or table salt, that flavor is essential for helping to make eggs taste rich and satisfying.
Most people cook their eggs for far too long or on high heat, which is why they might taste dry and bland. Christopher Koetke, Executive Chef at Ajinomoto Health & Nutrition North America, says it's all about how long the eggs are cooked.
Use anything your heart desires. Herbs, fruits, peppers, change your olive oil or try sesame, hazelnut or other traditional nut oils. Also try our variety of basils: Large Green, lemon-basil, spicy Thai, etc.
Introduction: My name is Corie Satterfield, I am a fancy, perfect, spotless, quaint, fantastic, funny, lucky person who loves writing and wants to share my knowledge and understanding with you.
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