What Are The Ingredients In Egg Salad

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How To Store Japanese Egg Sandwich

How to make a Tasty Egg Salad / Egg Salad Recipe

If you use milk bread, you can store Japanese egg sandwiches in the fridge for up to 2 days. You can use an airtight container or plastic wraps to seal the sandwiches. Because the milk bread is very tender and has fine grains, it tends to maintain a nice fluffy texture even in the fridge.

If you use regular bread, the bread might turn a bit stiff in the fridge. For regular bread, I prefer to make the egg salad ahead of time and store it in a container. And I would assemble the egg sandwiches the day I plan to eat them.

If the bread you use is not super fresh, feel free to make toast, then spread the butter and add the egg salad. It will taste amazing this way as well!

Tips For The Best Egg Salad Sandwich

No matter which you prefer classic mayo or sweet Miracle Whip white bread is a must, lightly toasted with a swipe of butter. I find the ratio of two eggs to one scant tablespoon of mayonnaise and 1/2 teaspoon mustard plus a pinch of salt results in the finest combination.

If desired, you can amp up your simple egg salad with a sprinkling of fresh herbs. Or, try using a mixture of mustards to achieve a deeper flavor.

Note that egg salad is one of those dishes that gets better with age. Its delish when enjoyed right away, but its even better after its had time to chill in the fridge for a few hours.

How Healthy Is Egg Salad

Egg salad is a healthy meal option. Eggs are an inexpensive, high protein food. They are nutrient-dense and fill you up so you wont be hungry again right away.

You can use either plain Greek yogurt or mayonnaise in this recipe. Greek yogurt is a healthier option and I bet you wont taste the difference. You can use mayonnaise if you prefer.

You might also like my healthy deviled eggs. If you find yourself with extra hard boiled eggs, theyre great to make for quick snacks.

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How To Make Egg Salad:

  • Place the eggs into water and bring the water to boil on high heat. When the water starts to boil reduce the heat and continue to cook the eggs until the inside is completely hardened. The whole process shouldnt take longer than 15 minutes. If the eggs are fresh add a half teaspoon of baking soda to the water. It will help taking the shell off the eggs.
  • While the eggs are cooking prepare the rest of the ingredients. Chop the onions up.
  • Make the mayonnaise. For detailed instructions on how to make mayonnaise check out our Low carb condiments section.
  • Cool the eggs and peel them. If we are lucky then we can peel the eggs quickly by shaking them in the pot with some cold water and the lid on.
  • Cut the eggs up into 6 to 12 pieces and place them into a bowl.
  • Add the onions with some salt and optional pepper.
  • Finally fold in the mayonnaise and its done. Put it into the fridge in an airtight container and use it up in 6 days.
  • Enjoy!

    Best Egg Salad Recipe Variations

    Easy Healthy Deviled Egg Salad with Greek Yogurt (Higher in Protein)

    As I mentioned above, my go-to egg salad recipe has a ton of sliced green olives in it. Other favorite veggies I’ve seen added are finely chopped onion and celery, which add flavor and crunch. Chopped pickles or relish seem to be popular in egg salad too, but be careful to drain them well so they don’t add too much moisture.

    I always use yellow mustard in my egg salad, but Dijon would add even more flavor. If you like things a little spicy, a dash of hot sauce can give it a real kick too. Once you master a basic recipe like this, it becomes a template for you to build on with anything you can think of.

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    Easy Egg Salad Recipe

    This easy egg salad recipe makes the best egg salad sandwiches. It starts with perfectly hard boiled eggs and a simple, creamy dressing.

    Growing up, we would often have egg salad sandwiches for lunch. My moms recipe for egg salad was simple, with just eggs, mayonnaise, mustard, salt and pepper.

    Ive made a few changes to her simple recipe but Ive kept everything that you crave in a classic egg salad recipe.

    You can make this delicious egg salad ahead and refrigerate it for three days, so its great for meal prep. If you cook your eggs ahead of time, this healthy recipe comes together in just minutes. Its perfect for a quick lunch. For more easy sandwich ideas, try my best chicken salad recipe or my classic tuna salad.

    How To Make Egg Salad Step By Step Photos

    Add four large eggs to a pot and cover with water. Place a lid on the pot and turn the heat on to high. Allow the water to come up to a full boil. Once boiling, turn the heat off and let the eggs sit in the hot water for 12 minutes.

    After 12 minutes, transfer the eggs to an ice bath or run under cold water until cooled. Peel and chop the eggs into ½-inch pieces.

    Add the chopped eggs to a bowl along with 3 Tbsp mayonnaise, 1 tsp Dijon mustard, 1 Tbsp dill relish, ¼ tsp lemon juice, and tsp each of salt and pepper.

    Stir all of the ingredients together until well combined, mashing some of the yolks into the dressing as you stir. Taste and adjust the seasonings to your liking.

    Serve the egg salad immediately or refrigerate until ready to eat!

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    For The Easy Egg Salad Recipe:

    • Cottage Cheese We found that full-fat cottage cheese creates the creamiest, richest texture, but any variety you like best can be used.
    • Boiled Eggs Key to creating the classic taste and texture we love.
    • Produce Fresh tomatoes and cucumbers make this egg salad truly unique and add a satisfying crunch.
    • Seasonings We combined everything but the bagel seasoning and a Greek seasoning blend for a garlicky, savory taste youll adore.
    • Lettuce Cups Technically optional and used for serving.

    Tips For Your Best Egg Salad

    Easy Egg Salad Recipe – Egg Salad in 2 minutes
    • To perfectly hard boil eggs, cover with cold water, bring to a boil, cover and turn off heat. In 10-12 minutes the eggs will be just right.
    • Miracle Whip or Greek yogurt can be used instead of mayonnaise.
    • Optional add ins: celery, onion, green olives, Dijon mustard, hot sauce, dill.
    • Older eggs tend to peel easier than fresh.
    • Serve with good sandwich bread that is a little thicker, such as “artisanal.”
    • This is the perfect amount for about 4-6 sandwiches. The recipe is easily doubled or even tripled.

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    Simple Egg Salad Sandwich Recipe

    Once upon a time, as in yesterday, there was a family divided. They made their choices, they took sides. Neither would budge to accommodate the other.

    It was a battle of the egg salads. One recipe made with the traditional deli-style mayonnaise. One recipe made with sweetened up, home school Miracle Whip.

    My allegiance to Miracle Whip had remained steady throughout my youth, including my favorite after school snacks of cheddar cheese topped Triscuits with a schmear of Miracle Whip. My favorite sandwich was egg salad, and Miracle Whip was my flavor enhancer of choice.

    And then it happened. On a trip to New York City I discovered the purity of mayonnaise. A corner deli egg salad sandwich made me a convert. I had switched sides. I was now a mayo lover.

    My family is still far from making the jump to the other side. I am outnumbered.

    The end result? Each egg salad that is made in our house is made in two versions, one with finely chopped hard boiled egg that is barely moistened with the tang of mayo and a bit of mustard. The other delivers a more generous dollop of the far sweeter Miracle Whip mixed into heartier chunks of egg.

    So which kind of lover are you? Miracle Whip or Mayonnaise?

    Ways To Enjoy Egg Salad

    • Straight from the bowl. Ill often eat this straight out of the bowl with a fork because its that good!
    • Top it on bread. You can enjoy egg salad as an open faced sandwich, on either gluten-free toast or my falafel flatbread, with a sprinkle of microgreens on top.
    • Wrap it up. Layer slices of cucumber, bell pepper, and other veggies inside tortillas, butter leaf lettuce leaves, or collard greens. Then wrap it up!

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    More Make Ahead Salad Recipes

    Looking for more easy salad recipes you can make in advance? Take a look at our favorites below!

    • This Vegan Roasted Eggplant Salad is made with fresh vegetables, quinoa, chickpeas, and a homemade tahini dressing for a plant-based meal thats full of flavor and super easy to make!
    • This Summer Pasta Salad is a light and refreshing meal youll want to enjoy all year.
    • This Lentil Salad Recipe is a budget-friendly, vegetarian meal thats bursting with flavor and nutrients!
    • Our twist on cowboy caviar, this Mediterranean Chickpea Salad is a light vegetarian recipe that will leave you feeling full and satisfied.

    How To Serve Egg Salad

    Whole30 Egg Salad with Bacon

    Though the salad may be enjoyed as a side dish, it is rather versatile. Enjoy these other variations:

    • Egg Salad Sandwich Serve the egg salad as a sandwich between bread slices, in a croissant, as an open-faced sandwich, or even stuffed in a wrap or pita.
    • Stuffed Avocado stuff the salad into a halved avocados and serve.
    • Lettuce wrap Add to lettuce cups or Romaine and enjoy as lettuce wraps.
    • Breakfast sandwich Load salad onto toast for an easy breakfast sandwich.

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    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. When making a sandwich, lettuce between the bread and egg salad goes a long way towards keeping the bread from becoming one big soggy mess. A few simple ideas to reduce watery egg salad are these ingredient swaps.

    • Low-fat mayo has extra water: use less full fat mayo .
    • Onions add a wonderful flavor, but they also add water: green onions or chives are delicious and drier.
    • Drain pickle relish: the sugar draws water out of the other ingredients.

    How To Make Healthy Egg Salad

    You can make this boiled egg salad healthy by skipping the mayo completely from the recipe. We dont eat mayo often at home so most times I make the egg salad without it. This mayo-free egg salad is my kids favorite and it goes very well in sandwiches and roti rolls.

    If you are wondering how to make this? Just use lots and lots of veggies as you would use for any other vegetable salad. Then add the boiled & chopped eggs to it. A dash of lemon juice, salt, green chilies & lots of fresh herbs is all that is needed. I also sprinkle some olive oil or avocado oil to flavor up.

    This is so good inside the wraps or kathi rolls. I smear some green chutney or yogurt sauce over the rotis and then put this salad inside.

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    Literally The Best Egg Salad Sandwich

    When I think of Egg Salad sandwich I always think about bridal shower, baby showers, spring time and Easter. All the great events that are bright and loving that bring everyone together. I love the simplicity of this classic Egg Salad Sandwich with only a few ingredients. Boiled eggs, mayonnaise, a touch of a mustard and elegant toppings with dill and chives to add that extra touch of perfection. This literally is the BEST Egg Salad Sandwich that is easy to make, little to few ingredients and a delicious taste that is satisfying and can feed a crowd.

    What I Love About This Recipe:

    Egg Salad Sandwiches Recipe – Laura Vitale – Laura in the Kitchen Episode 752
    • Five ingredients: hard boiled eggs, mayonnaise , yellow mustard, salt and pepper, sandwich bread.
    • Customizable: Ive listed some variations below but feel free to make this egg salad sandwich whatever you want it to be! Keep it simple, make it spicy, add some bacon, whatever your heart desires.
    • Make ahead: This recipe is great for meal prep and stays fresh in the fridge for several days . Make the filling ahead of time and store it, covered, in the refrigerator.

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    Classic Egg Salad Recipe That Will Be The Base Of Many Tasty Dish Its Easy Its Tasty And It Is A Salad In One Way Or The Other Yummy

    The best thing about salads that we cant go wrong with them. Salads are prepared since ancient times but mainly from vegetables. The word itself comes to the English language from the Latin and it means simply salted.

    Nowadays, we dont categorize something as a salad, based on its taste but rather its look. If it looks like a big pile of various sized and shaped things mixed together in a bowl then thats going to be a salad, no matter if its salty or sweet.

    Luckily -at our current understanding of the Universe- time travel is not possible, so we dont have to be afraid of accidentally serving up a fruit salad for one of our ancestors and cause irreparable damage in our family tree.

    The only pain we must go through in our peaceful ready-made-food life is, to shovel down some green stuff on the throat of our loved ones. While some fast food chains made the first step by introducing various vegetables amongst their sugar filled buns, burgers still dont count as one from the recommended five a day goodies.

    Nor it is acceptable to munch on green cookies instead of laboriously chewing through a whole apple on our own.

    Its amazing what kids are capable of doing for a little treat when they arent fed with easy to swallow sugary stuffs from the moment, they are capable of taking care of their own nutrition absorption.

    Combine Your Other Ingredients With The Mashed Eggs For This Egg Salad Recipe

    To your mashed eggs, you will simply add the mayonnaise, mustard, salt, and pepper to make this egg salad recipe how easy is cleanup going to be after this recipe is done? On that note, one word to the wise: Avoid putting egg shells down your kitchen sink drain. Not only can they create clogs, but the membranes can do damage to your garbage disposal.

    Meanwhile, after adding the other ingredients to the eggs, you will stir combine. And now comes the best part: the tasting! Sampson recommends adding more salt and pepper to taste. Speaking of taste, we couldn’t help but wonder, um, what if you don’t care for mayo? Sampson told Mashed that luckily, there is a suitable substitute non-mayo fans can turn to, noting, “You could absolutely try using Greek yogurt.”

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    Easy 4 Ingredient Egg Salad Recipe

    If you are looking for an easy egg salad recipe, then you have come to the right place. This 4 ingredient egg salad is so good, and is perfect for picnics, poolside lunches and fancy tea sandwiches. It’s a great salad to make if you have boiled eggs left over from Easter, and even if you don’t…it literally only takes a few minutes to make!

    For some reason, egg salad sandwiches take me back to when I was a kid. There is just something about a big pile of egg salad served on white bread that reminds me of lunches by our neighborhood pool. Now that I’m an adult, I also enjoy egg salad on a croissant. If you are trying to cut carbs, you can totally eat egg salad on a bed of lettuce or with some sliced avocado. It’s funny…I don’t really make egg salad during the fall and winter, but I always get a craving for it right around Easter time. I guess the thought of boiling eggs for dying reminds me of it or something. Once I make the first batch of it, I seem to keep it around all summer long. It’s such a nice alternative to lunch meat sandwiches! Let me show you just how easy my egg salad is to make with only 4 ingredients…

    This post may contains affiliate links, which means if you make a purchase using one of my links, I will receive a small commission.

    To Make Egg Salad Sandwiches


    Mash the yolks with mayonnaise until completely smooth and then fold in the whites. This makes for the best egg salad, it comes out so creamy!

    I use an egg slicer to chop the whites placing the white in the slicer, cut and then turn the egg and placing it through again. Make the chopping really quick! I use my egg slicer for other things too like strawberries, kiwi and its especially great for cutting mushrooms to make chicken marsala.

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    Soft Boiled Eggs Vs Hard Boiled Eggs

    Traditionally, Japanese egg sandwiches are made with hard boiled eggs. However, I really like the texture of soft boiled eggs, which is much creamier and less dry than hard boiled. Its taste is also more fresh, without the sulfuric hint that hard boiled eggs sometimes carry. Thats why I chose to use medium soft boiled eggs with the egg yolks just set but still a bright orange color.

    And of course, you can totally use hard boiled eggs as well. In this case, you can add a splash of milk to the egg salad so it remains moist.

    TIP: make sure to prepare an ice bath to chill the eggs immediately once theyre done boiling. Not only does it stop the cooking immediately so you have the perfect yolk doneness, but the chilling process also makes it easier to peel the eggs.

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