How long to boil eggs for egg salad
Egg salad wants a yolk that's fully set but still a little creamy, so it blends into the dressing. Boil large eggs from the fridge for 10 to 12 minutes. 13 minutes works too if you like a firmer, drier chop.
Steps
- Lower the eggs into gently boiling water and cook for 10 to 12 minutes.
- Chill them in ice water for 10 to 15 minutes. Warm eggs thin out the mayonnaise and make the salad runny.
- Peel them under running water.
- Chop them with a knife, mash them with a fork or a pastry cutter, or push them through an egg slicer one way and then the other.
- Mix with your dressing and keep it cold.
Eggs for potato salad
Use the same times. Chop or slice the eggs and fold them in once the potatoes have cooled, so the eggs don't break up.
Can you use softer eggs?
A jammy or medium egg makes a richer, looser salad. It won't keep as well, and soft yolks carry more food-safety risk, so make only what you'll eat that day.
How long egg salad keeps
FoodSafety.gov says egg salad keeps 3 to 4 days in the fridge, and that it doesn't freeze well. Keep your fridge at 40°F (4°C) or below.
For lunches and picnics, the FDA says not to leave cooked eggs out more than 2 hours, or 1 hour above 90°F (32°C). Pack egg salad with an ice pack.
Questions people ask
How long do you boil eggs for egg salad?
10 to 12 minutes for large eggs from the fridge, lowered into boiling water, then an ice bath.
How long do you boil eggs for potato salad?
The same: 10 to 12 minutes. Chill and peel them, then fold them in once the potatoes are cool.
How long does egg salad last in the fridge?
3 to 4 days, according to FoodSafety.gov. It does not freeze well.
Why is my egg salad watery?
The eggs were probably still warm when you mixed them. Chill them fully in ice water first.