Egg salad recipe is the most underrated recipe of all time, don’t you think? It’s simple, easy, healthy, and versatile. It works great with lettuce wraps, sandwiches, a crunchy salad, or just as a snack. If you’ve got some eggs, veg, and Greek yogurt on hand, it’s time to get to the kitchen and whip up a creamy bowl of egg salad!
Egg Tips: Choosing, Boiling, and Peeling
Aged or Fresh Eggs?
Fresh eggs are definitely what you need, but telling the two apart can be tricky. If you have a dozen eggs in the fridge and aren’t sure which to toss away, follow this simple ancient trick: the float test.
Start by placing an egg in a bowl of water. Eggs that sink to the bottom are fresh, and those that float to the top need to be discarded. If it’s somewhere in the middle, it needs to be eaten right away, hard-boiled.
Hard-boiled or Soft-boiled?
For this particular dish, we need hard-boiled eggs. Somewhere in between hard and soft is fine, but we definitely don’t want the yolk too runny.
If you haven’t boiled eggs before, or have struggled to get the perfect boiled egg, here’s a guide to how to boil eggs. To make hard-boiled eggs for this recipe, place the eggs (at room temperature or just out of the fridge) in a pot filled with enough water to cover the eggs and bring it to a boil. When it starts to rolling bubble, remove the pot from the heat and leave the eggs in there for a further 8 minutes to cook.
To easily peel eggs, “season” the water with some salt and vinegar before boiling. After the 8 minutes of residual heat cooking, give the eggs an ice bath in a bowl of ice-cold water for about 2 minutes. When you peel them after that, the shells should come off easily.
If you forgot to add salt and water, place your cooked eggs into a mason jar half-filled with water. Twist the lid on tightly and start shaking to damage the shell. This method can break the egg, so we don’t suggest doing it if you want to present whole eggs.
What Goes Well with Egg Salad Recipe
Since you’ve known how to prep the eggs, let’s pause and take a look at how you can serve this salad.
Although the name is “salad”, it isn’t exactly a side dish if sandwiched between two slices of bread. It’s got lots of fat and proteins, and with the presence of bread, it’s a full meal that needs just a side salad to be even more scrumptious and wholesome.
Or, you can skip the bread because you’re on low-carb or keto and that’s fine. Tangy vinaigrette dressing pairs super well with creamy dishes like this egg salad. You can add your favorite variety of leaves and other veggies. It’s so good that you might not even have any leftovers to worry about!
Yes, it is possible to scoop a spoonful of egg salad and wrap it in big lettuce leaves to make wholesome pockets. If you have some croutons in your pantry, fry them up (or bake) and wrap them along with the creamy egg. Mmm. How can you not make a sound thinking of this?
The salad is good enough on its own that it doesn’t need anything else to go with it. Personally, this is something I want to have for lunch or dinner, right before my workout session. Protein and fat are good sources of energy to fuel the body during physical activities. With that said, don’t have this as a night snack if you want to lose weight!
How Long Does Egg Salad Last?
Most egg salad recipes have up to 6 servings, so if somehow you end up with leftovers, you should know how to store it.
In the case of hard-boiled eggs with the shell on, you can store them in the fridge for up to one week. Diced-up cooked eggs in egg salads, on the other hand, only last about 3-5 days if properly stored (in an air-tight container) according to Still Tasty. But honestly, we doubt that you will have any leftovers.
Another important thing to note is that egg salad doesn’t stay fresh for long in the open air. It’s the perfect environment for bacteria to thrive, so for food safety, it should be eaten or put in the fridge within the first 2 hours after making.
Egg Salad Recipe
- 6 eggs
- 2 tbsp celery stalk finely chopped
- 2 tbsp red onion finely chopped
- 1 tbsp dill chopped
- 3 tbsp green onion chopped
- 1 1/2 tsp garlic 1 clove, minced
- 1/4 tsp ground pepper
- 5 tbsp Japanese mayonnaise
- 4 tsp lemon juice
- 2 tsp Dijon mustard
- 1/2 tsp paprika
- 8 oz romaine lettuce whole leaf
- Submerge the eggs in a pot of water. Bring to a boil.
- When the water bubbles, turn off the heat and leave the eggs to cook in the residual heat for 8 minutes.
- While they are cooked, prep the veg.
- After 8 minutes, give the eggs an ice bath. De-shell. Dice them to the desired size (we cut each egg into 8).
- In a serving bowl, put the egg, celery, red onion, dill, green onion in. In another bowl, combine the ingredients for the dressing. Pour the dressing onto the salad bowl and mix well.
- Serve immediately or, for best flavor, serve cold (at least 15 minutes in the fridge).