Beg-4-more – Egg Salad (almost) from scratch

I’m near sure there are hundreds of countries with thousands of recipes for an egg salad – and most of them are probably really good. However, on a visit back in the home country I was annoyed by the small portion of the store-bought egg salad and quickly whipped up a home-made version, using what my parents had in the pantry. Trust me, this is calory-intense, but I think it’s delicious! I did not whip up the mayonnaise though, which may add to homemade-delicousness!

Egg Salad

Egg Salad

Beg-4-More Egg Salad

Sweet, tangy and creamy – just right. Best if left over-night to develop and on some fresh baguette or white bread!
Serves 2
Preparation: 5 min
Inactive time: 5 min
Cooking time: 15 min

  • Bowl
  • Pot
  • Chopping board and knives
  • Egg piercer, if available


  • 2 eggs
  • 1 L water for boiling
  • cold water to cold-shock the eggs
  • 160 g mayonnaise (full fat, egg, mild flavour)
  • 1/2 tsp curry powder (mild)
  • 1 Tbsp chives, fresh, chopped
  • 1/2 tsp sugar (to taste, depends on the maynnaise base taste)
  • 60 g mandarins, canned (drained)
  • 60 g button mushrooms, canned (drained)
  • salt (to taste, depends on the maynnaise base taste)


  • 1 Tbsp cream (optional, if the mayonnaise is too thick)
  • 2 Tbsp sour cream (optional, if you like the mayonnaise taste a little fresher)
  • 1/4 capsicum, red, chopped into very small pieces (optional)
  • 1 spring onion, thinly sliced (optional)


  1. Bring the water to the boil, pierce the egg with the piercer to avoid cracking.
  2. Carefully place the egg into the boiling water and boil for 15 min.While the egg boils, prepare the other ingredients:
  3. Chop the chives into small rings.
  4. Drain the mandarins and mushrooms.
  5. Slice the mushrooms, capsicum and spring onion (if using) into small pieces or thin slices.
  6. Mix mayonnaise, curry, chives, cream or sour cream (if using) and sugar until sugar is dissolved.
  7. Then mix in the mushrooms, capsicum and spring onion.When the egg is boiled:
  8. Cold-shock the eggs by running cold water over them twice for 10 seconds.
  9. Peel the egg when it is cool enough to handle and cut roughly into 0.8 cm side length cubes.
  10. Let the egg cool for 5 min on the chopping board.
  11. When cool, mix the egg and the mandarins into the salad.
  12. Let marinate over night or eat straight away!

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