How to Make Egg Salad

Two Methods:

Egg salad is a classic lunch recipe. This popular sandwich has been made for generations in America, and it can be made with widely available ingredients, including bread and a half-dozen eggs. Learn how to make egg salad.

Ingredients

Method 1:

  • Eggs
  • Bread
  • Mayonnaise/yogurt
  • Salt
  • Pepper
  • Lettuce
  • Onion/chives
  • Relish
  • Onion/onion salt
  • Celery
  • Mustard
  • Dill
  • Lemon juice

Method 2:

  • Eggs
  • Mustard, 5 drops per egg
  • Relish
  • Mayonnaise
  • 1/2 salad onion
  • Dash of pepper
  • Lemon juice, freshly squeezed
  • Lettuce or bread for serving

Method 1

Boiling the eggs

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    Place 6 eggs in a saucepan or other pot.
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    Cover the eggs with cool water. Make sure there is between ½ and 1 inch (15 to 25mm) of water above the eggs.
    • Add a dash of salt to the water.
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    Place the lid on the pan. Bring the pan to a very gentle boil on medium to medium high heat, depending upon how quickly your burner heats up.
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    Turn the burner off. Let the eggs sit for 7 minutes with the lid on.
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    Make a bowl of ice water that is big enough to hold all the eggs.
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    Pour out the hot water. Place the hot eggs in the ice bath for 3 to 5 minutes.

Mixing the salad

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    Crack each of the hard-boiled eggs. Peel them carefully to avoid egg shells in your salad.
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    Place them inside a medium-sized bowl.
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    Add 2 tablespoons (30ml) of mayonnaise.
    • You can add Greek yogurt instead if you are looking for a healthier option. You may also choose to do 1 tbsp. (15ml) of mayonnaise and 1 of yogurt.
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    Mash the eggs and mayonnaise with a fork. You can mash it up very small or leave the egg pieces larger for a different texture.
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    Add salad seasonings. Choose from a variety of common egg salad seasonings. Mix them in well with a large spoon.
    • Add pepper to taste. If you do not plan to put packaged condiments in the salad, you may want to add a dash of salt as well.
    • For a sweet taste, add 1 tsp. (5ml) of sweet relish. Increase the amount according to your preference.
    • Add 2 stalks of chopped celery for a crunchy texture.
    • Add 1 tsp. of dill or 1/2 tsp. (3g) of onion salt.
    • Add 1/2 cup (44g) of chopped onion or chopped chives. Other condiment choices include mustard and lemon juice.

Serving the egg salad

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    Decide whether you will serve the salad plain or as a sandwich.
    • Wash and dry a bed of lettuce, if you want to serve the egg salad without bread. Spoon the egg salad on top of the lettuce. This egg salad recipe serves 4.
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    • Toast 2 pieces of bread. Spread some butter on the toast, if desired. Lay down 2 pieces of lettuce on the top piece of bread. Spoon egg salad onto the bottom piece of bread. Cut the sandwich in half and serve.
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Method 2

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    Boil and peel the eggs.
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    Dice your eggs and put them in a bowl.
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    Add 5 drops of mustard for every egg.
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    Add a large spoonful of relish for every egg.
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    Add a medium sized spoonful of mayonnaise for every egg.
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    Dice up 1/12 of an onion.
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    Add it to the mix.
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    Stir the batch well with spoon.
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    Add a dash or two of pepper.
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    Squeeze some lemon juice (only 2 squeezes maximum).
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    Stir well again.
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    Chill for 30 minutes.
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    Serve with lettuce or bread.

Things You'll Need

  • Water
  • Pan
  • Bowl
  • Fork

Article Info

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Categories: Featured Articles | Salads