Egg salad is part of a tradition of salads involving protein mixed with seasonings in the form of herbs, spices, and other foods, and bound with mayonnaise. Its siblings include chicken salad, crab salad, ham salad, lobster salad, and tuna salad.
Egg salad is often used as a sandwich filling, typically made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery and onion, salt, black pepper, and paprika. It is also often used as a topping on green salad.
Egg salad can be made creatively with any number of other cold foods added. Bacon, capsicum (bell pepper), capers, cheese, cucumber, onions, lettuce, pickle relish, and pickles are common additional ingredients.
A closely related sandwich filler is egg mayonnaise, wherein chopped hard-boiled egg is mixed with mayonnaise only.
A popular variant in Russia and former Soviet states is the Salad Olivier.
- 10 eggs (8 for salad, 2 for garnish)
- ½ cup mayonnaise
- 1 teaspoon Colemans yellow mustard powder
- ¼ cup finely chopped spring onions (white part only - use the green parts for a green salad)
- salt and pepper, to taste
- ¼ teaspoon paprika (optional)
- 1 bunch parsley, trimmed and picked over, for serving
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 - 12 minutes. Remove from hot water and cool and peel.
- Slice 2 eggs in half lengthwise and set aside.
- Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard powder and spring onion. Season with salt, pepper and paprika (if using).
- To serve, place parsley sprigs on a plate to form a base. Pile the egg salad on top of the parsley and garnish the edge with sliced hard boiled eggs.