Simply Healthy Family may collect a share of sales or other compensation from the links on this page.
One of the easiest salads that you can do is egg salad. In fact this is one of the earliest salads that I made, having done so back when I was turn. It’s so easy that you only need hard boiled eggs, mayonnaise, and salt and pepper to taste.
Because of the simplicity and health benefits of egg salad, it is not surprising that many busy homemakers prepare it. You can enjoy it by itself, or make it a filling for sandwich.
Yet if you happen to make too much egg salad, you might wonder if you can freeze it. Perhaps you think it would have a longer shelf life if you put it in the freezer instead of the refrigerator.
Related Reading: Can You Freeze Jicama? How Should You Do It?
Can you freeze egg salad?
Well, technically you can freeze egg salad but if you’re concerned about the taste and texture then I would say you shouldn’t freeze it at all.
That is of course you want to throw away egg salad after realizing the freezing has affected its creamy consistency once thawed.
And if you think that freezing egg salad is the best way to prolong its shelf life, then think again. There are better methods of extending the shelf life of this easy-to-prepare recipe.
Why freezing egg salad is a bad idea
The answer lies in the two major ingredients of egg salad—eggs and mayonnaise. These two ingredients are among the last foods that I will put in the freezer because neither of them freezes well.
Hardboiled eggs in particular have a shorter shelf life than raw eggs. This is due to the removal of the outer layer that coats the shell and protects it against other contaminants like air and bacteria.
Plain mayonnaise is also a bad food to freeze. While this popular dressing can hold its original form while in the freezer, its emulsion will break as it thaws. You can expect the oil and vinegar or lemon juice to separate as well.
Simply put, when you put egg salad in a freezer, you will end up eating a rubbery and watery dish that I am sure no one would want to get their hands on.
Eggs and mayonnaise are not the only foods that don’t freeze well. To begin with, foods that are moist like fruits and custards also lose their nice consistency when these are frozen and thawed.
And even if you froze egg salad, you can’t expect it to be safe for consumption for like 1-2 months. Egg salad has a very short shelf life. It can only last 3-5 days and that is when it is stored in an airtight container and then placed in the fridge.
Don’t even think of leaving egg salad at room temperature. Bacteria can grow quickly at temperature ranges of 40 to 140 degrees Fahrenheit. I suggest you discard egg salad that has been left at room temperature for more than 2 hours. It’s very likely to be spoiled.
Speaking of spoiled egg salad, how would you identify one?
The most obvious sign of a spoiled egg salad is the odor. If there is a noticeable unpleasant smell from the salad then it could have been due to the egg rotting. Obviously, you should not even think of thawing the egg salad and consuming it later.
Simple Egg Salad Recipe
If you haven’t made an egg salad in your life, then here’s a basic recipe that you can follow.
You will need the following ingredients for this recipe:
- Six hard-boiled eggs
- ¼ cup mayonnaise
- 2 teaspoon of fresh lemon juice
- 1 tablespoon of minced onion
- ¼ teaspoon of celery salt
- ¼ teaspoon of pepper
- ½ cup chopped celery
- Lettuce leaves
Step by step guide:
- In a medium bowl, mix the mayonnaise with the lemon juice, onion, salt and pepper. Add the eggs and celery then mix well.
- Put in an airtight container and refrigerate overnight to blend the flavors.
- Garnish with lettuce leaves.
You can do away with the lettuce if you don’t have one but this is something I would recommend if you are to use the egg salad for a sandwich.
Egg salad is a much healthier alternative to burgers for a sandwich filling. You can also stuff the egg salad into cherry potatoes for a delicious appetizer.
Fresh eggs aren’t the easiest to peel. I usually buy eggs 7-10 days before using them. Refrigerating them can make it easier to peel.
As you have learned in the recipe I shared, even a 7 year old can make an egg salad. The simplicity of this recipe has always been a reason why it is so popular anywhere.
But because of its short shelf life, egg salad isn’t the dish you would want to make a lot of.
Do you have reactions about this article? Let me know by writing on the comments section below.
Wife, Mom of 4 and so much more living in the Sonoran desert. I am passionate about making meals and snacks healthier without sacrificing flavor! I promise you that if you buy healthy foods and make healthy foods, YOUR KIDS WILL EAT HEALTHY FOODS! My motto: Live as naturally as you want to feel.