Can you freeze egg salad? We are going to explore this question and talk about why the answer is yes and no. Plus we have included an easy egg salad recipe that can be made with just a few ingredients.

Egg salad is a simple, delicious mixture of hard boiled eggs and mayonnaise. There are many recipes that include extra ingredients but these are the two base ingredients needed to make this meal.

The one down side to this tasty dish is that it doesn’t stay good for very long but I have found that if you don’t make a huge portion, it tends to be eaten quickly because it’s so good.

Can you freeze egg salad?

Yes, you can freeze egg salad but it’s not recommended. Once eggs are frozen and then thawed, they tend to become tough and rubbery in texture and just not the same as fresh.

Mayonnaise also doesn’t do well in the freezer. Once it’s thawed the emulsion tends to break down causing a watery consistency. So while it is possible I would try to avoid freezing.

How to store in the refrigerator

The better alternative for storing leftovers is in the refrigerator. Egg salad can be stored in the refrigerator in an airtight container for up to 3 days.

• Put the salad in an airtight container to help the prevention of bacteria growing.
• Keep the container sealed in the refrigerator until ready to serve.
• Make sure to check the salad before eating. If there is a bad smell or color, discard the remainder.

Is it safe to eat frozen egg salad?

Even though you will be loosing taste and texture, you still can store egg salad in a freezer safe container for about one month. It is safe to eat, just place the container in the refrigerator to thaw overnight before serving. You also might consider adding a little extra fresh mayonnaise to the thawed mixture to help add some taste and texture.

Easy egg salad recipe

This is a super simple egg salad recipe using basic ingredients. This is great as a sandwich, served on lettuce or even in a wrap.

Ingredients

Hard boiled eggs – For this recipe I use 6 hard boiled eggs. You can boil them on the stove, in the Instant pot or even make air fryer hard boiled eggs. Chop them into smaller pieces for the salad.

Mayonnaise – Use 1/4 cup of your favorite brand of mayonnaise. You can even substitute Greek yogurt if you prefer.

Chopped onions – I like using 1/4 cup of sweet Vidalia onions but you can substitute with green onions or red onions.

Salt and pepper – Season to taste with salt and pepper, about 1/4 teaspoon of each.

Optional – You could also add in 1 teaspoon yellow mustard, relish or chopped celery.

How to make

Step one: Hard boil – To cook eggs on stove, add cold water and eggs to a saucepan. Bring water to a boil and then remove from heat. Place a lid on the saucepan and let them sit for 12 minutes. After they sit, place them in a bowl of ice water and let them sit an additional 5-7 minutes.

Step two: Peel – The eggs are now ready to peel and chop.

Step three: Combine – Mix all of the ingredients together in a bowl and serve or chill in the refrigerator until ready to eat.

Tips

• Don’t leave it out at room temperature for too long. Bacteria can form quickly so you want to make sure to put it back in the refrigerator after about an hour.
• Using fresh eggs will help this salad last longer.
• Once the egg salad starts to get watery or smelly, it’s time to toss.

If you love deviled eggs, be sure to try this easy deviled egg dip.

Did you try this recipe or have any other tips for helping egg salad last longer? Let me know in the comments.