Egg Salad Recipe Recipe
Party Perfect, Easy and Fast!
Use Egg Salad in so many ways.
Our Egg Salad Recipe is designed to be featured in party sandwiches, or in Pita Wraps, or dozens of other ways. Our favorite is on crackers with some cheeses and fun garnishes.
This is another recipe that is best made one or two days before the party, kept tightly covered with film pushed right down onto the surface of the salad, and refrigerated.
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This recipe will feed 24 people.
Read about Party Food Quantities to plan for more or less.
Check out our
Photo Salad Section
on the site:
See how we use hard-boiled eggs in our Chef Salad.
Ingredients for the Egg Salad Recipe
___36 hard boiled eggs
___3 cups of mayonnaise
___1 tablespoon mustard
___2 teaspoons salt
___1 teaspoon pepper
___1+ teaspoon garlic powder
___1/4 cup chopped sweet pickles
___2 tablespoons liquid from the pickles
No matter what foods you serve, you might just want to use a
or two. You can use ice to keep cold foods cold, or hot water and sterno fuel to keep hot foods hot. Read all about how they work and where to get them. (They are really inexpensive, and you can get disposable ones too, usually locally.)
Hard boil the eggs, using the following method: In a large pot that has a cover big enough to hold all the eggs, carefully stack the eggs, fill with water, shake in some salt and cover.
Heat on high heat until it boils. Allow to boil for two minutes and turn off heat, leaving covered the entire time. Allow to stand, still covered, with no heat, for twenty minutes. After 15 minutes, carefully remove the eggs and, carry to the sink and run under cold water for 5 minutes or more. Drain off water and refrigerate for one hour or more. You can cook the eggs the day before, or two days before. Just keep them cold, and unpeeled.
The day before the party if you can, or the day of, remove the eggs from the refrigerator, peel and wash eggs with water. and return to refrigeration.
In a separate bowl, combine the mayo and other ingredients. Mix well, cover with film and refrigerate.
On the day of the party, remove the eggs from the fridge, and rinse them off with cold water, then allow them to dry on paper or cloth. Cut them in the size you like for the salad. We use a chunkier cut, unless it’s going to be used in a wrap. Combine the chopped eggs with the mayo mix, folding it all together. Cover and refrigerate, or use immediately.
Food Safety for salads with eggs, meats, poultry, cheese, fish and more all need to be kept at 40°f or less as much as possible. Wash knifes, cutting boards, and keep returning your ingredients to the fridge during preparation, and use ice to chill salads during service. Remember - mayonnaise is not the problem - it's the protein!
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Egg Salad Recipe
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Egg Salad Recipe