How to Reduce the Salty Taste in Egg Salad
Over-salting is one of the top 10 complaints about cooking, and it can strike just about any food group, including something as simple as egg salad. Fixing the problem is as easy as figuring out what caused it in the first place---too much added salt, or too many salty products added to a recipe---and go from there. Does this Spark an idea?
Instructions
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Skip the salted water. When eggs are cooked, their shells become more permeable. This can cause some of the salt to leach into the egg itself, creating a salty taste to those sensitive to it. The salty flavor is more pronounced if the eggs are left in the salted water for a longer time. If you remove the eggs as soon as they are done, there is less time for the salt to permeate the eggs' shells.
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Add more eggs and a little more mayo. If you've over-salted the eggs yourself, you can dilute the salty flavor by adding additional eggs and mayonnaise to the salad. Sometimes a little sugar can counteract the flavor of the salt, but add it very sparingly and taste the salad in between additions.
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Mask the flavor with spices. Teri Brown offers a great recipe at What's Cooking America, which incorporates curry into an egg salad recipe. Flavors such as curry, southwest spice, or even paprika can cover a salty taste. You may also add some diced onion to counteract the salty flavor.
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Tips & Warnings
Eggs that are several days old make the best egg salad because they are easier to peel.
An egg that floats on top of the water when added to the pan should be thrown out because it is too old. The perfect egg should seem to stand up in the water with one end on the bottom of the pan and the other starting to point upward.
