14 Ways Egg Salad Is Enjoyed Around The World

When you think of egg salad, chances are you're thinking of the traditional egg-and-mayo dish found in the United States, usually enjoyed as a light lunch or in a sandwich. But did you know that egg salad is actually a dish served all over the world? Many countries and cultures have their own take on this tasty dish. China boasts a version made with century eggs, Thailand offers a crispy fried egg salad, Scandinavia's is infused with pickle and dill, and Jamaica's is deliciously curried. Some places serve egg salad as a sandwich filling, some treat it as a meal in itself, and some offer it as a side dish.

What unites these disparate approaches? They've all delicious. From Asia to the Caribbean, we're taking a look at some of the ways egg salad is enjoyed around the world. But before we get started, take a moment to make sure you've got some eggs handy. This is going to give you some serious cravings.

There's nothing quite like the classic egg salad served in the United States. Chopped hard boiled eggs, creamy mayo, and whatever additions your heart desires make it a fabulous dish. Traditionally, this egg salad adds in mustard, scallions, parsley, and a little lemon juice or white wine vinegar. However, every family has their own take. Some people like to add celery for added crunch, or pickles for a tangy zing. Others prefer to bring a little sugar for sweetness or a dash of Worcestershire sauce.

Egg salad in the U.S. is typically served between two slices of bread as a sandwich filling, or on toasted bread to make an open-faced sandwich. It's actually been around a lot longer than you'd think, though we'll likely never know preceisely who invented it. The traditional egg salad may date back to the 18th or 19th century, as mayonnaise sees its first mention in cookbooks across the U.K. and Germany in the 1800s. It's therefore not entirely unreasonable to suggest that egg salad was created at some point soon after this. Whatever its history, egg salad has become a lunch staple across the U.S., where most people have their own take. However you make it, it's a favorite for a reason: It's just plain delicious.

Tamago sando — "sando" being short for san-doh-itchi, which means sandwich in Japanese – can be found in pretty much every Japanese convenience store and a number of vending machines across the country. This delectable treat traditionally uses shokupan, a pillowy Japanese milk bread that's delightfully soft and fluffy with a hint of sweetness. The classic recipe for tamago sando's egg salad is hard to screw up: All you need to do is mix together chopped hard boiled eggs, salt, pepper, sugar, mayo, and a little milk, for extra creaminess. 

Sounds simple? It is — but it's the mayo that makes the difference here. Tamago sandos use Kewpie Mayo, a Japanese brand that's made with egg yolks rather than whole eggs. This gives it rich flavor and a delectably smooth texture, which brings an entirely new dimension to the simple egg salad and the sandwich as a whole. If all you've had is regular American mayo, your taste buds are sure to be wowed.

If you're looking to make your own tamago sando at home, choosing the very best ingredients you can find is key. Always use Kewpie Mayo and the softest, fluffiest milk bread you can get your hands on. Can't find Kewpie mayo? Homemade mayonnaise works a treat, too.

The next egg salad on our list is likely to be a completely different take on the dish you know and love. Yumurta piyazi-gaziantep is a Turkish-style egg salad. It's distinguished by its extra virgin olive oil-based dressing flavored with sumac, a tart spice made made from dried berries that is popular in Middle Eastern cooking. This bright and beautiful egg salad uses hard boiled eggs served on a bed of coarsely chopped parsley — flat parsley is usually used, but curly parsley works too — with green onions. Rather than serving it on toast or in a sandwich, it's traditionally served with toasted pide, a type of Turkish flatbread.

Some people like to add a bit more spice with red pepper flakes, while others incorporate black olives for a salty, briny tang. However you make this sumptuous dish, using the freshest and most high quality ingredients is key. As this dish is relatively simple, such an emphasis on quality will ensure every flavor shines through. This is a particularly ideal dish for those who find mayo-laden egg salads too rich and creamy for their tastes. But even though it offers a lighter take on egg salad, it's still plenty filling. Consider serving this delicious salad during the summer months, where it's sure to dazzle your friends.

The story goes that Hungarian egg salad was first made by a chef who once whipped up delicious dishes for actual royalty. After his stints in palaces and castles came to an end, he went to work in Budapest's National Casino, where he dazzled patrons with this delectable dish. Whatever its history, this is a truly delicious addition to anyone's egg salad repertoire, with several key features that really pack a flavorful punch.

Hungarian egg salad is notable for its richness: This take on the meal combines butter and sour cream with red onions, chives, eggs, and white vinegar. Anchovies add some deep, briny flavor, while the sharp tang of capers cuts beautifully through all that creamy richness. In Hungary, this tempting salad is usually served in a sandwich, but you'll also find it served on top of crisp lettuce leaves and other fresh vegetables. It's an excellent choice for a light lunch, or even a summer dinner. The addition of anchovies and capers gives it a very different feel from the simple egg salad denizens of the United States are used to eating, but it's not so different as to be unrecognizable.

Open-faced sandwiches known as smørrebrød are served across Norway, Sweden, and Denmark, usually on buttered rye bread. One of the most popular varieties is the Scandinavian egg salad. Chopped hard boiled eggs are combined with a blend of mayonnaise and Greek yogurt, with just a bit of cider vinegar to add tang. Sliced or grated apples and radishes are added for sharpness, while dill provides an herby note. 

One of the best things about this egg salad is its versatility. Don't like dill, or don't have any at hand? Tarragon makes a great substitute. Sliced cucumbers or green onions are also often added in place of radishes, while diced dill pickles can be used instead of apples. Though the flavor will obviously be very different, the refreshing crunch will be preserved.

Though this Scandinavian egg salad is typically served as an open-faced sandwich on dark rye, it's equally good served between two slices of bread, either toasted or untoasted, depending on your preferences. It's also good on its own. Tweaking the ingredients and serving style to suit your tastes is half the fun when making it. See what the kids, gourmands, and picky eaters in your life prefer, then have some fun with it. This recipe can accommodate almost all tastes.

Ensalada de huevo, which literally translates to "egg salad," is a dish that gets its unique kick from herby aceite de ajo y perejil  — otherwise known as olive oil with garlic and parsley. It's easy to make your own version of this zesty dressing by simply blending olive oil with garlic, parsley, salt, and pepper. It has applications far beyond egg salad as well, being particularly good with grilled meat and other chopped salads.

Spanish egg salad uses hard-boiled eggs cut into wedges. They're combined with lemon juice, mayonnaise, and Dijon mustard, then sprinkled with pimenton (Spanish smoked paprika). The tang from the lemon combines marvelously with the Dijon's hint of heat, while the paprika adds just the right hint of savory smoke. You can easily make this egg salad into a complete meal by adding fresh diced avocados and juicy tomato wedges, then serving it on top of leafy greens. It can also be served in a sandwich made with fresh or toasted sliced bread. You could even use it to top crostini, perhaps garnished with a sliced radish and more smoked paprika. This is especially perfect for entertaining in the summer months.

Jamaica's take on egg salad is one of our all-time favorites. Think coronation chicken, but with eggs instead of meat. Regular egg mayo is given a spicy kick thanks to the addition of curry powder. Cooked diced potatoes, sliced green peppers, and sliced onions are also brought into the mix, along with some butter for richness. 

One of the best things about Jamaican egg salad is its adjustability. It's so easy to vary the spice level by choosing a mild or hot curry powder, depending on your personal tastes. Some people like to add diced or sliced red onion for added crunch. You can even swap out the green peppers for red or yellow peppers, if you prefer those varieties. This salad absolutely amazing served on crisp crackers, but it also works well atop leafy salad greens as a main course or appetizer. Once you've tried it, you may never go back to regular egg salad. Don't say we didn't warn you!

Eiersalat (literally "egg salad") is Germany's bright, fresh take on a traditional egg salad. It's distinguished by crisp, sweet apples and crunchy dill pickles. With a base of creamy mayo, lemon juice, and green onions, plus the herbs of your choice — dill is popular — this isn't a million miles away from the egg salad served in the U.S. Yet it still manages to stand on its own when compared to the other entries on this list.

Notably, unlike smoother egg salads, this take keeps the eggs, apples, and pickles fairly chunky. This gives the dish a hearty texture that's satisfyingly filling. Some people like to add mustard for tanginess; you could use whole grain or Dijon varieties to up the flavor factor even further. In Germany, eiersalat is commonly served as a side dish, but it also works well as a light lunch. Just add some cherry tomatoes, carrot sticks, and bread, and you're good to go. Alternately, you could top mixed greens or leaves with this creamy salad and make it even more airy and spring-like. It also makes a great sandwich and is delicious served on the crackers of your choice.

Though it may look like it has a mayo-based dressing, this Senegalese egg salad actually blends olive oil, tarragon vinegar, and crushed garlic. A little honey is added for sweetness, while salt, peppers, and chopped fresh herbs finish the dish. Here, the eggs can be chopped or mashed, depending on your preferences. We recommend serving the dressing separately so guests can drizzle as much as they'd like over it, but you can pre-mix this salad if it's easier. Don't have any fresh garlic or herbs on hand? You can substitute garlic powder and dried herbs without affecting the flavor of the finished dish.

This egg salad is usually served as a light appetizer on a mound of lettuce or salad greens. You could also make lettuce cups and create a delightful finger food that's great as a side dish for grilled meats at your next summer BBQ. No matter how you present it, this light, refreshing take on egg salad is sure to be a hit.

This may not be the most traditional Greek recipe around, but who are we to judge? Using Greek yogurt instead of mayonnaise in your egg salad is a terrific way to make the dish healthier and lighter. The addition of yogurt also makes this salad tangier than the standard U.S. version. Greek yogurt has less flavor than mayonnaise, though, so it's important to season this dish well. You can make this salad with regular or fat-free Greek yogurt, though keep in mind both are packed with protein. A bowl of this could keep you fueled for hours.

This egg salad is taken to even further heights through its use of olive oil, fresh lemon, and chopped dill, which are added to distinctly chunky chopped hard boiled eggs. It's excellent when served over crisp lettuce leaves, which makes for a delicious appetizer. You can even add some diced cucumber or dill pickles for added crunch, depending on your tastes. This also makes an excellent side dish when served with grilled lamb kebabs.

Don't go to France and order "oeuf mayo" thinking you'll get an egg mayo salad. Instead, you'll be served a sliced boiled egg topped with (or served alongside) some mayo. However, if you know the right terminology, you can order yourself a delicious French-style egg salad from many restaurant menus — or you could always make it at home.

Arguably more sophisticated than the classic U.S. version, this recipe adds minced shallot, saffron, saffron aioli, cornichons (tiny pickles), and herbes de provence to roughly chopped hard boiled eggs. A light olive oil dressing with horseradish mustard replaces the mayonnaise we all know and love. One of our favorite ways to serve this egg salad is piled on top of slices of fresh — or lightly toasted — French baguette. It's also great as a light lunch, or served as a side dish alongside your favorite grilled chicken dishes. 

This salad isn't to be confused with the French salade Lyonnaise, which is something altogether different. Order it, and you'll be served an (equally delicious) warm bacon and egg salad.

Yam Khai Do (also known as yum khai dao) is a simple and delicious egg salad from Thailand, packed with sweetness, sourness, heat, and a whole lot of crunch. It uses a punchy dressing of green chilies, palm sugar, lime juice, and fish sauce. Soy sauce can be swapped for fish sauce, though the flavor will be different. Don't have palm sugar? Just use some light brown sugar instead. The level of spice here can be easily adjusted by using less chili. This means you don't have to avoid cooking this dish for those who don't like hot food, or if you're making this for kids. 

The secret to great yam khai dao is in the egg. Fry your eggs until the whites are bubbling, with brown, crispy edges. This can be achieved by basting the eggs in hot oil as they cook. To serve, cut the eggs into wedges. Pop them into a bowl with sliced red or yellow onion, chopped Chinese celery stalks and leaves, tomatoes, cilantro, and roasted peanuts, with plenty of dressing. In Thailand, this dish is served alongside other dishes as part of a main meal, though it could also work as a light lunch. It's typically served on top of jasmine rice, which soaks up the flavorful dressing.

Olivier salad is a chopped potato salad with eggs, originally created by Belgian chef Lucien Olivier in the 1860s for his Moscow restaurant. You might also hear this salad referred to as "Russian salad." The traditional recipe for Olivier salad mixes a variety of veggies with diced new potatoes and hard boiled eggs. A simple mayo dressing seasoned with salt and black pepper is mixed in to finish it. Other versions swap the mayo for a mix of sour cream and yogurt, often with Dijon mustard. Chopped roasted red peppers and chives are also often added.

The eggs can be chopped and added to the salad or cut into wedges and placed on top, depending on your preferences. However you present this salad, you can serve it either chilled or at room temperature and end up with a winning meal.

Chinese century egg salad uses one ingredient you may not be familiar with: century eggs. These are eggs that have been preserved with a mix of alkaline ingredients like strong black tea, clay, ash, quick lime, and rice hulls, though nowadays a liquid solution is often used. The eggs are left in the mixture for several weeks.

Once preserved, the yolks of century eggs take on a distinctive gray-green hue, while the whites become brown and translucent. They boast a strong, ammonia-forward smell and taste that's definitely not for everyone — but if you're game, you'll find they're delicious. Look for eggs with a delicate snowflake pattern on the whites, as this is thought to indicate a high-quality egg.

Century egg salad drapes these eggs in a spicy dressing made with garlic, cilantro, hot red and green chilies, soy sauce, sugar, vinegar, sesame oil, and chili oil. Its flavors are unforgettable, and it makes a visual splash at any meal. It's also delicious when served with a crisp, leafy salad.