252 egg salad recipes

Retro molded potato salad set in lemon gelatin with ham, cheese, and hard-boiled eggs for a cool vintage side dish.

Hundred-dollar chocolate cake made with mayonnaise-style salad dressing instead of eggs and butter. Moist, fudgy, and topped with a boiled cocoa frosting.

Creamy potato salad made with eggless mayonnaise, white vinegar, celery, and onion. Egg-free and simple to assemble with boiled potatoes. Topped with paprika.

Tuna and cheddar cheese buns stuffed with tuna salad, hard-boiled egg, olives, and sweet relish, then microwaved until melty. A quick make-ahead lunch ready in under 15 minutes.

Tofu Caesar salad dressing made creamy with silken tofu instead of egg yolk and oil. Anchovy, garlic, lemon, and parmesan keep the classic Caesar punch with a fraction of the fat.

Williamsburg chicken is a retro chilled chicken salad mould set with gelatin, blending diced cooked chicken, celery, peas, hard-cooked eggs, pecans and stuffed olives in a lemony mayo-broth base. Served over greens with halved grapes.

Seven layer salad with crisp iceberg, water chestnuts, peas, and a sweet parmesan-mayo dressing, finished with bacon and hard-boiled egg. A make-ahead potluck classic that chills overnight.

Classic Caesar salad for two with raw egg yolk dressing, anchovies, capers, bacon bits, and Parmesan. Made from scratch tableside in under 15 minutes.

French toasted tuna sandwiches dipped in vanilla egg batter and griddled golden. A clever mashup of tuna salad and French toast ready in 20 minutes.

Orange and onion salad with romaine, mandarin oranges, and toasted almonds in a homemade tarragon-Dijon vinaigrette emulsified with egg yolk. Bright, crunchy, and tangy.

Tri-color rotini tossed in a creamy Dijon vinaigrette with crispy bacon, hard-boiled eggs, celery, and scallions. A make-ahead pasta salad for potlucks, picnics, and summer cookouts.

Western salad with lettuce, spinach, and onion tossed in a homemade egg yolk vinaigrette with garlic, paprika, dry mustard, and chopped parsley. Bold dressing, fresh greens.

A vegetable frittata that's substantial enough to be a vegetarian main dish when served with a salad. This technique helps keep the egg frittata tender and moist.

Light salmon mousse made with canned and smoked salmon, Greek yogurt, ginger, and whipped egg whites, served with a grapefruit-walnut oil salad. An elegant British-style starter.

Cold chewy noodles with shredded chicken and silky egg strips in spicy Sichuan dressing. This make-ahead Chinese salad is perfect for hot summer nights, ready in an hour.

Stunning Chinese shredded vegetable and chicken platter with wood ear fungus, egg strips, and a ginger-mustard sesame dressing. A composed cold salad that looks as spectacular as it tastes.