How do I know if my eggs are perfectly cooked for egg salad?

The perfect hard-boiled egg for egg salad should have a fully set but creamy yolk with no greenish ring (a sign of overcooking). Following the 1-minute boil and 20-minute covered rest method in this recipe ensures ideal results. When you peel the eggs, the whites should be firm but not rubbery, and the yolks should be bright yellow and fully cooked through.

Can I make egg salad without mayonnaise?

Absolutely! Greek yogurt makes an excellent substitute for a tangier, protein-rich alternative. Mashed avocado creates a creamy, dairy-free version with healthy fats. For a Mediterranean twist, try a mixture of olive oil and a bit of tahini. Each alternative will change the flavor profile slightly but can be just as delicious as the classic version.

How far in advance can I make egg salad for a party?

For the best flavor and food safety, prepare egg salad no more than 24 hours before your event. Store it properly refrigerated in an airtight container. If making sandwiches ahead of time, assemble them the morning of your gathering rather than the day before to prevent soggy bread. Consider bringing the egg salad separately and providing bread for guests to make their own fresh sandwiches.

Why is my egg salad watery after being refrigerated?

Excess moisture usually comes from the celery or from not draining the hard-boiled eggs thoroughly. Pat celery dry with paper towels after chopping, and make sure eggs are well-drained and completely cool before mixing. If your egg salad becomes watery after refrigeration, you can drain off excess liquid or stir in a little extra mayonnaise just before serving to restore the creamy texture.

Classic Egg Salad Sandwiches Recipe

Description

A quick and easy recipe for creamy and flavorful egg salad sandwiches, perfect for a light meal or a snack.

Ingredients

Main Ingredients

▢8 large eggs
▢1/2 cup mayonnaise
▢1/3 cup celery (chopped finely, about 1/3 of a stalk)
▢1 tablespoon Dijon mustard
▢2 teaspoons lemon juice
▢1/4 teaspoon paprika
▢1/2 teaspoon salt
▢1/4 teaspoon pepper

For Serving

▢8 slices bread
▢Lettuce (optional, but adds great crunch, large leaves are preferred)

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Instructions

Boil the eggs: Place eggs in a medium-sized pan and cover them with water, ensuring the water is about an inch above the eggs. Bring the water to a boil for 1 minute, then cover the pot with a lid and remove it completely from the heat source. Let the pot remain covered for 20 minutes.
Prepare the ice bath: While the eggs are resting, prepare an ice bath in a medium-sized bowl by adding ice and water. After the eggs have rested for 20 minutes, drain and rinse them with cold water, then transfer them to the ice bath. Let the eggs sit in the ice bath for 5 minutes.
Peel and mash the eggs: Peel the eggs, ensuring all the shells are removed. Add five of the peeled eggs to a medium bowl and mash them with a fork until smooth.
Mix the ingredients: Combine the mashed eggs with mayonnaise, celery, Dijon mustard, lemon juice, paprika, salt, and pepper. Mix until just combined.
Add egg chunks: Slice the remaining three eggs into larger chunks and gently fold them into the mashed egg mixture. This adds texture to the salad.
Serve and enjoy: Serve the egg salad on bread slices with optional lettuce for added crunch. Enjoy your delicious egg salad sandwiches!

Notes

The nutritional info provided does not include the bread as the type of bread used can vary greatly. In the images, Sarah Lee’s Artesano bread was used.
Lettuce is an optional addition but adds a great crunch to the sandwich.

Nutrition

Serving Size: 1 sandwich (without bread)
Calories: 250
Sugar: 1g
Sodium: 400mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 10g
Cholesterol: 220mg