4 Secrets to a Better Egg Salad

Are you staring down an egg apocalypse? Eggs are a staple of Easter and Passover, and the holidays can leave behind an intimidating backlog of hard-boiled leftovers with a looming deadline.

But don’t worry, folks — there’s an obscure food holiday for that! It’s Egg Salad Week, and together we’re going to conquer a slew of excess eggs before they go to waste.

Egg salad is cheap, comforting, and infinitely customizable… and if you associate it with dreary cafeteria food or your grandma’s bridge club, you’re certainly not alone. How did it get such a bad rap? Too often, egg salad is a flavorless beige afterthought, so it’s no wonder that it’s fallen out of favor as a lunchtime staple.

But we can do so, so much better. The truth is, egg salad can be really good with a little tender loving care. And really good means whatever it means to you! Nobody knows who invented egg salad, and there’s no definitive recipe to respect. You can do whatever you want with whichever ingredients you like. Mayo? Great. Pickles? Excellent. Curry, horseradish, anchovies, walnuts, sriracha? You name it, someone somewhere swears by it.

If you’re still not convinced, here’s one more great reason to give egg salad another shot: your budget! Eggs are one of the cheapest proteins out there, and with a few affordable pantry staples you can make an easy meal for a song.

In honor of Egg Salad Week, we’ve compiled a few of our favorite expert tips from around the web to help whip up an egg salad that would impress an enthusiast and convert a skeptic:

A better boil: If you’re not using leftover eggs, you’ll have an opportunity to up your egg-boiling game. Sure, it’s a little humbling to type something as simple as “how to boil an egg” into the Google machine. But there are some great technique tips out there to ensure that your egg salad starts with great-tasting, great-textured eggs. Perhaps the biggest pitfall in egg salad preparation is overboiling, which can result in green-tinged yolks and rubbery whites. A shorter boil time followed by a quick ice bath or cold rinse can improve your egg-boiling technique and make a much better egg salad without any added hassle.

A little crunch: To avoid a mushy egg salad, a little bit of crunch goes a long way. Depending on what you have on hand, you can try diced celery, onions, pickles, or even crispy bacon! J. Kenji López-Alt of the The Food Lab has a controversial suggestion: sliced red radishes. Do you dare?

A little brightness: Adding an acidic ingredient helps elevate the flavor of any dish, and it’s a critical element of a good egg salad. There are a lot of options to choose from here: a splash of vinegar, a squeeze of lemon, a scoop of tart Dijon mustard, or something pickled, like banana peppers, dill pickles, or pepperoncini.

A hearty sprinkle of salt: If your egg salad does not taste like much, don’t despair — just add some salt! According to Chef Nancy Silverton, salt brings out the flavor of the eggs, which can easily be drowned out by louder flavors like mustard or pickles. (She also suggests whipping up your own aioli in place of jarred mayonnaise, and if you do that…please invite us over.)

And there you have it! That’s how you make an excellent egg salad in just four simple steps.



Of course, if you’re looking for a one-step way to enjoy the awesomeness of egg salad — just order one from EAT Club! Our classic egg salad on wheat bread comes with your choice of snack on the side: peanut butter and celery sticks, or a chocolate chip cookie.

What do you think about egg salad? Old-fashioned and boring? Or egg-scellently satisfying? Share your thoughts and signature ingredients in the comments!