How long should I boil the eggs?

For this salad, use hard-boiled eggs. Once the water reaches a boil, cook the eggs for about 9–10 minutes, then transfer them immediately to cold water.

Can I make egg salad without mayonnaise?

Yes. Replace the mayonnaise with plain yogurt or use a combination of yogurt and mayonnaise. The result will be lighter and fresher.

How can I make the salad extra creamy?

Finely grate both the eggs and cheese, then mix them thoroughly with the mayonnaise. Smaller pieces create a smoother, more cohesive texture.

Can I make egg salad ahead of time?

Yes. You can prepare it several hours before serving and keep it covered in the refrigerator. A short resting time also allows the flavors to blend.

What cheese works best in egg salad?

Choose a mild semi-hard cheese with a creamy or slightly salty flavor. It should grate easily and complement the eggs rather than overpower them.

Egg salad

Name: Egg salad
Total time: 10 min
Yield: 1 порция
Cuisine: International
Ingredients: Chicken egg — 220 g; Semi-hard cheese — 50 g; Mayonnaise — 80 g

15min

350g

Nutrition per 100g

381

This easy egg salad combines tender hard-boiled eggs, savory shredded cheese, and creamy mayonnaise for a rich, comforting bite. It is filling enough for a quick breakfast or lunch and simple enough to make whenever you need an effortless snack. With just three main ingredients, there is almost no prep involved. Serve it chilled on its own, as a spread, or alongside your favorite bread.

Fats & OilsSaladsEggsSnack

WHAT YOU WILL NEED

From ingredients

3 products

Base

Chicken egg220 g

Semi-hard cheese50 g

Dressing

Mayonnaise80 g

SIMPLE PROCESS

Step by step recipe

For the best texture, cook the eggs until fully set without overcooking them. Once boiled, cool them quickly in cold water so they peel easily and stay tender rather than rubbery.

Step 1

Boil the eggs

Place the eggs in a saucepan and cover them with cold water. Bring to a boil, then cook for about 9–10 minutes until hard-boiled. Transfer the eggs to cold water and let them cool completely.

Step 2

Peel and grate the eggs

Peel the cooled eggs carefully. Grate them using a coarse or medium grater, keeping the egg mixture light rather than compressing it into a dense paste.

Step 3

Grate the cheese

Grate the semi-hard cheese using a fine or medium grater. A finer shred will blend more evenly into the finished salad.

Step 4

Mix the salad

Place the grated eggs and cheese in a bowl. Add the mayonnaise and gently mix until creamy and evenly combined. Adjust the amount of mayonnaise slightly if you prefer a softer texture.

Step 5

Chill and serve

Serve the salad immediately or refrigerate it for 15–20 minutes before serving. Give it a quick stir, then spoon it into a small serving bowl or use it as a savory spread.

CHEF'S TIP

Avoid overcooking the eggs

Cook the eggs until the yolks are fully set, but avoid leaving them in boiling water much longer than necessary. Overcooked yolks can become dry and make the salad less creamy.

Cool the eggs quickly

Transfer the boiled eggs to cold water for several minutes. This makes peeling easier and helps the eggs maintain a pleasant, firm texture.

Grate the cheese finely

Use a fine or medium grater so the cheese blends evenly with the eggs and mayonnaise. This creates a smoother, more cohesive salad.

Add the mayonnaise gradually

You do not have to add all the mayonnaise at once. Start with most of it, check the consistency, and add the rest only if you want a creamier salad.

SUBSTITUTIONS

Add your taste

Make it lighter Replace some of the mayonnaise with plain yogurt for a lighter, fresher version. The salad will remain creamy while tasting less rich.
Switch the cheese Use another mild, slightly savory semi-hard cheese that grates easily. Avoid very strong cheeses that could overpower the delicate egg flavor.
Use homemade mayonnaise Homemade mayonnaise works well in this recipe and lets you control the flavor, richness, and consistency of the dressing.
For an extra-smooth texture Grate both the eggs and cheese finely, then mix thoroughly with the mayonnaise until creamy. This is ideal if you prefer a smooth sandwich-spread texture.

HOW TO STORE

How to Store Egg Salad

Transfer the finished egg salad to a clean airtight container and refrigerate it promptly. Keep it chilled at around 4 °C and use within 1–2 days because the recipe contains cooked eggs and mayonnaise. Do not leave the salad at room temperature for extended periods. Freezing is not recommended because the eggs and mayonnaise can separate and become watery after thawing. Stir the salad before serving and add a small amount of mayonnaise if needed to refresh the texture.

GOOD TO KNOW