Egg Salad is simple. Egg and mayonnaise is all you need. But to turn this from good to great several techniques and tweaks can make all the difference.
Ever since the egg salad sandwich from Japanese convenience stores has gone viral, a lot of food content creators have been sharing their recipes on how to make it from scratch. I think egg salad deserves the hype because it’s easy to make and it’s super versatile. You can make this on a whim, store it for days, and simply add it wherever you want.
While there are so many things you can literally add to make a tasty egg salad recipe, I think it only needs a perfectly hard-boiled egg and good mayonnaise to make it great. Here I’ll teach you how to do that!
How to Boil an Egg Perfectly?
First, you need a big pot to have even spaces between the eggs so they cook evenly. Do not crowd the pot because this will also make a difference in the cooking time of the egg.
Next, fill up your pot with water about half an inch above the eggs, again, for even cooking. The water should be at the same temperature as the egg so that when you boil it, the temperature rises at the same time. This will prevent the eggs from cracking.
In high heat, allow the eggs to come to a boil. Once boiling, cover it and turn off the heat. Leave it for 10 minutes and let the residual heat do all the cooking. This method will prevent overcooking the eggs. At 10 minutes, you will have a yolk that is cooked through but still has a bit of softness in the middle.
TIP: Do not overcook your eggs, otherwise you will have rubbery whites and dry, grey/greenish yolk!
To easily peel the eggs, prepare an ice bath, carefully transfer each egg into the cold water, and let them sit for 5-10 minutes. Once the eggs have cooled down, the shell should come off more easily.
TIP: Older eggs tend to be easier to peel, so if you are using fresh eggs, you might inevitably encounter ones that are harder to peel.
How to Make Easy Egg Salad?
Once your eggs are perfectly hard-boiled, slice them in half and separate the yolks from the whites. You can now chop the whites as chunky or minced as you like!
For the yolks, we are going to mash and season them with Japanese kewpie mayo, salt, and pepper to your liking. As simple as that, you will have a creamy, yolky, and tasty base where you can now fold your egg whites in. And you’re done!
It may sound simple but it actually makes all the difference because you have soft, evenly chopped whites, while the yolk was elevated with the mayo that we used!
What is Japanese Kewpie mayo?
Kewpie mayo is Japanese mayonnaise that uses more yolk and contains no preservatives. It is creamier than the typical mayo and has a lot of natural flavors. It also has MSG which makes it savorier and tastier perfect as a topping for any dish or dressing to any salads.
I love using this because it simply makes the egg salad better. I usually find this in the Asian or International section of supermarkets. However, if you cannot see this, you can simply use regular mayonnaise.
Variations and Serving Egg Salad
While this egg salad recipe is great as it is, there are several ways to elevate it and this depends on your taste.
- Add scallions for contrast to the creamy taste.
- Add 1/2 tablespoon of sugar to make the egg salad sweet.
- Add two tablespoons of milk to make it creamier.
- Mix it with tuna salad to make egg and tuna salad!
To serve, spread on bread to make an egg salad sandwich, use as a dip for crackers, or wrap in lettuce—however, you like.
Storage Instructions
This is a great make-ahead food! Once you are done preparing the salad, it can be eaten right away. However, if you store it in the fridge for an hour or two, the flavors will come together and it will taste even better.
Make sure that for any leftovers, place them in the fridge right away as it can go bad if you leave it out. The egg salad will last for 4-5 days if stored properly.
Other snack recipes you might like:
- Raw Ramen Snack
- Air Fried Sweet Potatoes
- Korean Potato Pancake
- Sweet Potato Pancake
- Kimchi Fries
- Candied Sweet Potatoes
Try this recipe out and make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
Quick and Easy Egg Salad Recipe
Equipment
- Big Pot with Cover
- Big Bowl
- Ice
Ingredients
- 9 pcs Eggs
- 6 tbsp Mayonnaise
- Salt and Pepper To taste
Instructions
- In a big pot, place your eggs ensuring there are spaces in between.
- Fill up your pot with room temperature water about 1/2 an inch above the egg.
- In high heat, boil the eggs. Once boiling, cover the pot and turn off the heat. Let the eggs cook in the hot water for 10 minutes.
- Prepare an ice bath and once the eggs are done, carefully transfer them to the ice bath. Let it sit for 5-10 minutes until the eggs have cooled.
- Peel the eggs, wash away any excess shells, and pat dry.
- Slice the eggs in half and separate the egg whites from the yolks.
- Chop the egg whites as chunky or as minced as you like.
- Add mayonnaise to the yolks and season them with salt and pepper. Mash and mix until creamy and tasty.
- Fold the egg whites into the creamed yolk. Taste and adjust to your liking.
- Let it cool in the fridge for an hour, then serve with bread, crackers, or lettuce, and enjoy!
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