Egg salad is a popular cold-prepared salad made with hard-boiled eggs, mayonnaise, and mustard. It can be served as a side dish or sandwich filling and is similar to other cold salads. It is high in protein and can be made with low-fat ingredients. It should be kept cold and eaten within a few days.
A popular type of cold-prepared salad contains chopped hard-boiled eggs, pickle relish, salt, pepper, and a generous supply of mayonnaise and/or yellow mustard. Egg salad is often served as a side dish at buffet or covered plate dinners, as well as a cold salad prepared for picnics and barbecues. Some people prefer to eat portions of egg salad on a cracker or toast points, while others spread a generous portion between two slices of bread to form an egg salad sandwich.
Egg salad is similar to other cold-prepared salads such as potato, tuna, macaroni, or chicken. Since individual eggs may not yield much product, it’s not unusual for recipes to call for at least a dozen eggs to be hard-boiled, peeled, and roughly chopped. Both egg whites and yolks are incorporated into the finished egg salad.
The chopped eggs are then placed in a large bowl. Most recipes call for the addition of a dill dressing or finely chopped pickles. If sodium is an issue, a generous sprinkling of dried dill herb would work as a substitute. Some may prefer the fine dice of a dill dressing, while others may prefer the larger salad-cut pickle cubes.
The egg and seasoning mixture can be seasoned with salt and/or crushed black pepper. Some traditional recipes call for a generous supply of mayonnaise to mix with the egg mixture, while others call for a mayonnaise-mustard mixture similar to a mustard-flavoured potato salad. The eggs and the dressing are mixed thoroughly until the whole mixture has a creamy consistency.
Egg salad is especially popular as a substitute for processed meats. There are a number of nutritional benefits of egg salad, including significant levels of protein. Fat levels can be controlled by the use of low-fat or fat-free dressings, and an alternative version using only egg whites can reduce the total amount of cholesterol in the prepared salad.
Egg salad should always be kept cold, because it can go bad very easily if kept out of temperature for more than an hour or so. Egg salad can also have a relatively short shelf life, so it should be eaten within a few days of making it. If it smells or looks unpleasant, it should be thrown away immediately. Before serving, the older egg salad may need to be revitalized with additional mayonnaise, but if not, it should prove a popular side dish at any picnic or potluck dinner.
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