How long does Classic Egg Salad last in the fridge?

Classic Egg Salad can be stored in an airtight container in the refrigerator for 3-5 days. However, if it starts to appear watery or loses color, it’s a sign that it may need to be tossed. Always ensure it is well-sealed to preserve freshness.

Can I make Classic Egg Salad ahead of time?

Yes! Classic Egg Salad can be prepared ahead of time and stored in the refrigerator. In fact, the flavors often improve after sitting for a few hours. Simply prepare the egg salad, refrigerate it, and serve it later for a quick, hassle-free meal.

Can I use Miracle Whip instead of mayonnaise in the egg salad?

While traditional egg salad recipes use mayonnaise for its rich and creamy texture, Miracle Whip can be used as a substitute if you prefer a tangier taste. Keep in mind that Miracle Whip has a sweeter flavor than mayo, which will change the overall profile of your egg salad.

How do I boil eggs perfectly for the egg salad?

To achieve perfect boiled eggs for your egg salad, place your eggs in cold water, bring it to a boil, and then remove the pot from heat. Cover it and let the eggs sit for 10 minutes. Once done, transfer them to ice-cold water to stop the cooking process, making peeling easier.

Classic Egg Salad Sandwich – Easy & Quick Recipe (Under 20 mins)

Name: Classic Egg Salad Sandwich
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 9 large eggs; 1/4 cup mayonnaise; 1 tablespoon mustard; 1/8 teaspoon salt (to taste); 1/8 teaspoon pepper (to taste); 1/2 teaspoon garlic powder (to taste)

Description

Classic Egg Salad Sandwich is a quick and easy dish that combines hard-boiled eggs, creamy mayonnaise, and tangy mustard. It’s the perfect option for a satisfying, flavorful lunch or a simple picnic dish, served on bread, croissants, or a wrap.

Ingredients

Scale

9 large eggs
1/4 cup mayonnaise
1 tablespoon mustard
1/8 teaspoon salt (to taste)
1/8 teaspoon pepper (to taste)
1/2 teaspoon garlic powder (to taste)

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Instructions

Boil the eggs by placing them in a pot of cold water. Bring it to a boil, then remove from heat and cover for 10 minutes.
Once the eggs are cooked, cool them in cold water, peel, and add to a mixing bowl.
Add mayonnaise, mustard, salt, pepper, and garlic powder to the bowl.
Mash the eggs with a fork until you reach the desired consistency, then mix everything thoroughly.
Serve the egg salad on bread, croissants, wraps, or as a topping for a salad.

Notes

Store leftovers in an airtight container in the refrigerator for 3-5 days.
For a lighter version, substitute the mayonnaise with Greek yogurt.
If you prefer a tangier flavor, swap mustard for Dijon mustard.
For added flavor, consider adding herbs like dill or chives to the egg salad.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Lunch
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 282 kcal
Sugar: 1g
Sodium: 386mg
Fat: 23g
Saturated Fat: 6g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 1g
Protein: 16g
Cholesterol: 480mg