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This is the best egg salad recipe, and the only one you’ll ever need!
Egg salad is such a yummy and easy recipe – if you follow these simple instructions you will always have the best egg salad sandwiches.We used these instant pot hard boiled eggs in ours, but if you don’t own and instapot then this traditional hard boiled egg method is fantastic as well! We like to serve ours with homemade refrigerator pickles.
Hard boiled eggs – Use whatever method you like for your hard boiled eggs, just make sure they’re completely cooled before chopping and adding them to the salad. I like to put mine in an ice water bath immediately after cooking.
Mayonnaise – Full fat mayo works best. Definitely not Miracle Whip. Even though they look alike, Miracle Whip is actually a dressing and has a totally different flavor.
Dijon mustard – Yellow mustard works in a pinch, but we prefer dijon.
Relish – Definitely dill relish. If you don’t have dill relish, small chop a dill pickle.
How do you make egg salad?
Egg salad is so easy to make – literally just mix all the ingredients in a bowl. I like to serve ours on white bread, or if i’m feeling fancy, I’ll make some fresh french bread and do open faced sandwiches. Mmmmm.
Preparation and Storage
How long is egg salad good for in the fridge?
It will last about three to five days in the refrigerator. Make sure it’s stored in a sealed container for maximum freshness.
Can you make egg salad and freeze it?
Egg salad does not freeze well. Eggs in general don’t freeze well, as the white becomes hard and rubbery. Thankfully hard boiled eggs are easy to make, so there’s no need to freeze it.
Nutritional Information
Is eating egg salad good for you?
Egg salad is full of protein and healthy fats. It can definitely be part of a healthy diet. This particular recipe is paleo compliant and keto compliant.
More Yummy Egg Recipes
Instant Pot Hard Boiled Eggs
Easy Poached Eggs
Breakfast Pizza
Pepper and Spinach Fried Eggs
More Cold Salads
Brussel Sprout Salad
Antipasto pasta salad recipe
Tuna Salad
Broccoli Salad
Broccoli Slaw
Creamy Cucumber Salad
Macaroni Salad
Corn and Tomato Salad
Suggested Tools
Santuko knife– My favorite knife for cutting vegetables! This knife is the perfect size and shape, handles great, and is super reasonably priced. Also, I just love that it’s fun and colorful!
Instant Pot electric pressure cooker– Hey there working parent! It’s me! Also a working parent! Can we talk about how hard it is to get a healthy dinner on the table during the week?So. Hard. Well, Imma tell you – this electric pressure cooker, and my gas grill are the saving graces in our home. A delicious roast with carrots and potatoes in 45 minutes? Yes, please! You’re seriously going to love this one!
End grain cutting board– This is my absolute favorite cutting board and the one that I get the most compliments on. And p.s. I have a lot of cutting boards. It really is absolutely stunning, and knows how to take a beating. We use it every single day!
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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.
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.
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.
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.
If you feel like you always get sick with a rash or stomach pains after eating eggs, it's time to see an allergist. Egg allergy develops when the body's immune system becomes sensitized and overreacts to proteins in egg whites and/or yolks.
Eggs are a rich source of nutrients, making them a popular meal choice and ingredient. However, some people may experience nausea after eating eggs. If you feel nauseous after eating eggs, you may have an intolerance or allergy to egg yolks, egg whites, or both. Some people may experience nausea after eating eggs.
Among its many benefits, the egg's nutrients build strong muscles, keep our brains, eyes, skin and immune systems healthy, and help prevent birth defects. Making this salad can be as simple as adding some lemon juice and salt and pepper to the avocado and eggs, or enhancing the flavor with onions, herbs and olives.
Are eggs good for acid reflux? While egg yolks are high in fat and may trigger acid reflux in some people, egg whites are typically a good choice if you have acid reflux as they are low in fat and high in protein.
Eating one to three eggs per day can have several health benefits, but this varies from person to person. At this level of consumption, people can expect minimal changes in their cholesterol levels. It is unclear whether there is an upper limit on how many eggs a person can eat per day.
Look for any changes in color, flavor, smell, and texture. Fresh egg salad should be creamy and smooth with a mild scent. Spoiled egg salad will smell sour or have a sulfurous odor like rotten eggs. The texture may be watery or slimy, which may be a sign of bacterial growth.
The rule of thumb for egg salad, considering all the ingredients are fresh when mixed and it's stored properly, is that it can last in the refrigerator for 3-5 days.
Eggs can discolour like that thanks to a chemical reaction that can happen with overcooking, sitting around for awhile or cooking them at too high a temperature. Hydrogen sulfide in the egg white reacts with iron in the yolk to form iron sulfide which discolours the eggs.
Silverton's recipe uses homemade mayo and recommends separating the cooked yolks from the whites and hand tearing the eggs "into small pieces (about 8 pieces per egg)."
Try adding a balance of fresh vegetables, cheese, fresh herbs, and seasoning. Some delicious variations include tomatoes and Cheddar cheese, asparagus, chives, and goat cheese, or bacon, sautéed onion, and Gruyere.
Tip 3: seasoning, seasoning, seasoning! 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.
While it's not considered bland, it could be an overpowering taste because it's not something we're familiar with eating. The issue when eating raw egg yolks is more related to its texture than the actual flavor since it's gooey, gelatinous, and creamy inside your mouth.
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