An American summer barbecue or picnic wouldn’t be the same without a classic egg salad. But forms of the dish are also popular around the world with unique international egg salads enjoyed in countries like Poland South Africa Thailand Ukraine and Morocco. Most of these salads start with hard-boiled eggs; and while the ingredients and dressings can vary quite a bit some like pasta jajeczna (Polish egg salad) are quite similar to the American version we love with hard-boiled eggs mayonnaise and mustard.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Mashed | 2021-05-11 20:00:04 |  130,715 Views |
Big Mistakes Everyone Makes When Making Egg Salad
While egg salad is a delicious meal when prepared correctly there are a few common mistakes people make that result in an unappealing texture or appearance. Boiling and peeling the hard-boiled eggs themselves can be a tricky process if you’re not familiar with the method. No one wants to serve egg salad to their guests that is either soft and raw or tough and overcooked not to mention whites that are riddled with pockmarked shells that are impossible to remove cleanly. Other easy mistakes can result in a soggy egg salad that looks like a mushy yellow paste. Luckily we’ve learned how to fix these problems. Read on to learn how to avoid five common egg salad mistakes and create a delicious dish that’s sure to get you invited to those summer barbecues again.
Over or undercooking hard-boiled eggs is a mistake that can affect the results of your entire egg salad. The trick is to get fully cooked eggs with tender whites and creamy yolks. Overcook them and the whites will be rubbery and the yolks will be greenish overly dry and crumbly. The whites cook fairly quickly but it takes a while for the yolks to catch up so undercooking them will result in soft-boiled eggs with runny yolks that won’t hold together in the salad.
To avoid either of these scenarios follow this method for cooking perfectly hard-boiled eggs: Place the cold eggs in an appropriately sized pot and fill the pot with cold water until the eggs are just covered. Bring the water to a boil and wait 30 seconds. Then immediately remove the pot from the heat cover and let it sit. The number of minutes you leave the eggs in the hot water depends on the size of the eggs. Medium eggs will take 9 to 10 minutes to cook large eggs will take 11 to 12 minutes and jumbo eggs will take 13 to 14 minutes. We recommend large eggs for egg salad because the higher ratio of whites to yolks makes the whites more visible in the finished dish. When the time is up immediately transfer the eggs to an ice bath until they are cool. This will prevent them from cooking any further.
