Tips for Egg Salad
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Use older eggs for easier peeling.
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Cool eggs quickly in ice water to stop cooking.
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Mash eggs to your preferred texture — smooth or chunky.
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Add a splash of pickle juice or hot sauce for variation.
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Stir in Greek yoghurt for a lighter version.
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Keep herbs fresh — parsley, dill, and chives work best.
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Toast bread for a better sandwich experience.
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Store in an airtight container for up to 3 days.
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Use it in lettuce wraps for a low-carb option.
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Sprinkle with paprika or microgreens for garnish.
Serve It With Suggestions
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Wholegrain bread or toast
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Lettuce cups or endive leaves
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Rye crackers or crispbread
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Avocado halves
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Fresh tomatoes or cucumber slices
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Sweet pickles or gherkins
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Soup on the side (e.g., tomato or leek)
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Potato chips or veggie sticks
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Croissants or brioche rolls
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Sparkling water with lemon or herbal iced tea
FAQs
Q: Can I make egg salad ahead of time?
A: Yes — it's even better chilled! Use within 3 days.
Q: What’s the best way to boil eggs for egg salad?
A: Boil for 10 minutes, then cool quickly in ice water.
Q: Can I add other ingredients?
A: Yes — try chopped pickles, bacon, or curry powder.
Q: Is this recipe keto-friendly?
A: Yes, it’s low in carbs and high in fat and protein.
Q: Can I use Greek yogurt instead of mayo?
A: Absolutely! It will be tangier and lower in fat.
Q: How do I prevent it from getting watery?
A: Don’t overmix and use firm, well-drained eggs.
Q: Can I freeze egg salad?
A: No, the texture breaks down when thawed.
Q: What bread works best for sandwiches?
A: Soft sourdough, wholegrain, or croissants.
Q: Is egg salad safe for pregnancy?
A: Yes, if made with pasteurised mayo and properly cooked eggs.
Q: How can I spice it up?
A: Add sriracha, cayenne, or chopped jalapeños.
