And now for some good news! The good news is that egg salad is easy to make. Here are the tips for you:

Tip 1: Do Not Undercook The Eggs.

Here is a problem that I see often when people cook eggs. Many people, when they cook eggs, either undercook or overcook them. If you undercook them, you cannot even make the salad, because the yolk will still be runny.

Make sure to make good hardboiled eggs, they will make your salad taste great!

Tip 2: Control The Amount Of Mayonnaise That You Use.

I once had a salad, which could be better described as mayonnaise with some eggs in it. Do not overdo it on mayonnaise – this will make your salad soupy and not very tasty.

If you love mayonnaise, do add more, but if you want just a bit, use just a bit, don’t overdo it. About a tablespoon of mayonnaise for every four eggs is about right. And you can always add more mayonnaise, but you cannot take it away. Here is what you can do – add a bit, mix with the eggs and other ingredients and then try it. If it is good, leave it as is. If the salad needs more mayonnaise, then add more, mix and try again. It is much easier to add more mayonnaise than to take it away.

Tip 3: Add Something Crunchy.

While the egg salad is all about the eggs, it is also great to have something crunchy in the salad as well. What do you like to add for crunch? Celery, onions, cucumbers all add the necessary crunch that will make your salad taste fresh and will really add another layer of flavor to it.

Just chop whichever vegetables you are adding, and mix them with the eggs before you add the mayonnaise. Make sure to cut vegetables into smaller pieces – since the eggs are in small pieces, you do not want to have large vegetable pieces to dominate your salad.

Tip 4: Serve Your Salad On Good Bread.

What do you do once you make the salad? You will want to make the egg salad sandwich of course! Make sure to make the sandwich with good bread, such as French bread, or a nice fresh bun – it will help you appreciate the flavor of the salad even more.

The following salads are easy to prepare, try it out!

Egg Salad

Ingredients:
1 small lettuce
2 tomatoes
1 small carrot
1 chili
1 tablespoon mayonnaise
salt and sugar
½ cucumbers
¼ yam bean
1 egg
1 lime
milk
vinegar

Method:
1. Scrape and wash carrot, wash egg and boil them together in a little water.
2. Clean and pound chili. Mix chili with 2 tablespoon of vinegar and 1 teaspoonful of sugar.
3. Mix mayonnaise with lime juice, salt and sugar and thin it down with a little milk.
4. Add chili mixture to the mayonnaise, add extra salt if necessary.
5. Serve dressing in a bowl or sauce boat.
6. Wash all the vegetables carefully and disinfect them.
7. Slice cucumber into neat, thin slices, cut tomatoes into wedges, grate yam bean, and slice boiled egg and carrot.
8. Dry lettuce in a clean tea towel.
9. Arrange salad neatly in a flat dish so that all the vegetables can be seen and the colors are well blended.

Stuffed Bean Curd Salad

Ingredients:
2 pieces fried bean curd
¼ yam bean
½ cucumber
4 or 5 lettuce leaves

Method:
1. Clean all the vegetables and drain them in a colander.
2. Shred the yam bean and cucumber finely.
3. Pour boiling water over the bean curd, leave it for a minute and then squeeze out all the water.
4. Cut each piece of bean curd into 2 triangles and slit the cut edge.
5. Stuff the bean curd with the shredded vegetables.
6. Tear lettuce leaves and lay them on a flat dish, arrange left over shredded vegetables on the lettuce and arrange the stuffed bean curd on top.
7. Garnish with a chili flower.

Chili Dressing

Ingredients:
2 red chilies
1 pip garlic
1 tablespoon vinegar
2 teaspoons sugar
¼ teaspoon salt
1 tablespoon tomato sauce

Method:
1. Pound chili, garlic and salt.
2. Mix pounded ingredients with all the other ingredients.
3. Serve the dressing separately with stuffed bean curd salad or any other salad.