Classic Egg Salad Recipe (2024)

FAQs

What can I use to thicken up egg salad? ›

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 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.

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 ...

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 ...

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.

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.

Can You Freeze Egg Salad? We don't recommend freezing egg salad, as it will change the texture and flavor. If you're OK with that, you can freeze it for up to one month. Thaw in the refrigerator overnight.

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.

The American Egg Board, Egg Farmers of Canada, and USDA do not recommend freezing hard-boiled eggs because "hard-cooked whole eggs and whites become tough and watery when frozen." By the time you try to make the most of the rubbery, tough egg whites, it's probably easier to simply cook a whole new batch of hard-boiled ...

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.

Does egg salad last in the refrigerator? ›

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.

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.

Although few studies have been conducted on how many eggs are healthy to have on a daily basis, eating 1-2 eggs a day appears to be safe for healthy adults. If you have heart disease, high cholesterol, or diabetes, however, you should watch your overall cholesterol and saturated fat intake.

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.

If this happens to you, don't throw the mixture out quite yet -- there is a simple solution: egg yolk. Adding another raw egg yolk and whisking the mixture once again may be all you need to fix your homemade mayonnaise.

One option is to use a classic thickener like cornstarch. To do this, combine a little bit of cornstarch with water until it forms a paste and then add it into your runny mayo. Then, whisk the cornstarch together with the mayonnaise to combine and thicken. You can also use arrowroot powder in the same way.

On the contrary, if your mayonnaise is too runny or doesn't set because you've added cold ingredients, simply add another egg yolk, strictly at room temperature.