Egg Salad Masterclass
There’s no one-size-fits-all way to make egg salad. From cooking and mashing methods to the added flavours and ingredients, here’s how to elevate your egg salad.
How to cook eggs for egg salad
No-Peel Steamed Eggs
This method will save you time and effort because you don't need to peel any eggs.
- Grease a shallow baking dish (4-cup capacity) that fits inside a large, deep pan with a lid.
- Crack eggs into the baking dish so that eggs are in a single layer.
- Place the dish inside the pan and fill the pan with enough water to come 1cm up the sides. Cover with lid and cook over medium-high heat for 6-7 minutes.
- Turn off the heat and let stand for 2-3 minutes with the lid on. The eggs will continue to cook.
- Remove the baking dish from the frying pan and gently slide the eggs onto a plate or chopping board to cool.
Boiled Eggs
This is the traditional way of cooking eggs for egg salad.
- Place eggs into the base of a saucepan in a single layer.
- Just cover with water and bring to a simmer over medium heat. Set the timer for 8 minutes.
- Gently stir the eggs in a clockwise direction, the movement of the water will help centre the yolks so your eggs cook evenly.
- Use a slotted spoon to remove eggs from the water.
Tips:
- Once cooked, place the eggs under cold running water for 30-60 seconds or in a bowl of iced water. It helps to make them easier to peel and prevents a green ring from forming around the yolk.
- Peeling is easier if you do it under running tap water.
- The fresher the eggs, the harder they are to peel, so use older eggs for making egg salad.
How do you cut eggs for egg salad?
There are a few ways to do this depending on how chunky or fine you like your eggs.
- For larger chunks, use a knife to dice the eggs.
- For smaller curds, use a fork or a potato masher to mash the eggs.
- For large quantities, a food processor will cut lots of eggs quickly but it will give you a mash-like texture.
If you're serving the egg salad in a sandwich, it can be chunkier as the bread will hold it together. If you're serving it on crackers or cucumber, mash it more finely to make it easy to scoop. Note that if your eggs are very finely cut or mashed, you may want to add more mayonnaise or dressing to get the same creamy consistency.
How long will egg salad keep in the refrigerator?
For 3-5 days when stored in an airtight container, depending on what other ingredients you have added.
Can you freeze egg salad?
No. The egg whites will become tough and rubbery, and excess water will be released when it's defrosted, making your egg salad runny. It's best to only store egg salad in the fridge.
How do I thicken a watery egg salad?
Egg salads can become watery if eggs are not hard-boiled enough or if left out at room temperature for too long. Adjust consistency by adding extra chopped hard-boiled eggs.
How much mayonnaise do you put in egg salad?
It depends on how many eggs are used, a general ratio is to use one tablespoon of mayonnaise for every two eggs. This may not look like enough initially, but the egg yolks will also become creamy when mixed together. 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. Always use a good quality whole egg mayonnaise, as it can make or break your egg salad. If you've properly seasoned your egg salad and it still seems bland, add an acid. A few teaspoons of lemon juice or white wine vinegar will sharpen and enhance the flavours.
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Unique egg salad recipes
Now you have all the tips and tricks to make the best egg salad possible, it's time to get cracking! See six interesting egg salad recipes below, from classic curried egg salad to spicy bacon and sriracha egg salad. Plus, get interesting serving suggestions for sandwiches, finger foods and appetisers with egg salads.
More Tips & Advice from Australian Eggs
