No Bake Egg Salad

This classic egg salad features a rich, homemade mayonnaise base that is emulsified without baking, resulting in a luxuriously smooth texture. The dressing is elevated with a thousand island twist, combining sweet chili sauce, crisp green peppers, and savory pimentos. Hard-boiled eggs are folded in to create a hearty, protein-packed salad that balances creamy richness with tangy brightness. Perfect for packing into lunchboxes, serving on crusty bread, or alongside crisp lettuce leaves, this dish is a versatile crowd-pleaser.

Cooking Method: Boiling

Cuisine: Global

Courses: Salads

Difficulty: Advanced

Servings: 12

Calories: 2450

Dietary: Vegetarian

Description

This classic egg salad features a rich, homemade mayonnaise base that is emulsified without baking, resulting in a luxuriously smooth texture. The dressing is elevated with a thousand island twist, combining sweet chili sauce, crisp green peppers, and savory pimentos. Hard-boiled eggs are folded in to create a hearty, protein-packed salad that balances creamy richness with tangy brightness. Perfect for packing into lunchboxes, serving on crusty bread, or alongside crisp lettuce leaves, this dish is a versatile crowd-pleaser.

Directions

1
In a saucepan, mix the oil (for mayonnaise base) and the flour.
2
Pour in the vinegar and stir until combined.
3
Add the boiling water and stir the mixture until perfectly smooth.
4
Place the saucepan over medium heat and cook for about 5 minutes, stirring constantly.
5
Remove from heat and allow the mixture to cool completely.
6
Once cooled, stir in the salt, mustard, and paprika.
7
Separate the eggs (separated, for mayonnaise). Beat the yolks and whites separately until stiff peaks form for the whites.
8
Add the egg yolks to the cooled vinegar-flour mixture.
9
While beating vigorously with a rotary beater or whisk, slowly drizzle in the oil (for mayonnaise emulsion), a little at a time, until the mixture thickens into a mayonnaise-like consistency.
10
Gently fold the stiffly beaten egg whites into the mayonnaise mixture.
11
In a separate bowl, combine the mayonnaise dressing (homemade or store-bought) with the chili sauce, chopped green pepper, chopped pimento, and chopped onion.
12
Fold the hard-cooked, chopped egg into the dressing mixture.
13
Chill the salad for at least 30 minutes before serving to allow flavors to meld.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 2450kcal

% Daily Value *
Total Fat 265g408%
Saturated Fat 45g225%
Cholesterol 386mg129%
Sodium 2800mg117%
Total Carbohydrate 15g5%
Dietary Fiber 2g8%
Sugars 8g
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: egg salad, homemade mayonnaise, thousand island dressing, no bake, creamy salad, hard boiled eggs, emulsion, lunch recipe, picnic food, vegetarian, pimento, green pepper, chili sauce, mayo from scratch, side dish, sandwich filling, vintage recipe, cold salad, protein rich, easy dinner

Read it online: https://www.chefs-mate.com/recipe/no-bake-egg-salad-5/