Egg salad is a food items that is either loved or hated. The main problem with egg salad, whether it is presented in a sandwich or on its own, is the smell. Egg salads are potentially sulfuric in smell, which can make it unappetizing. Fortunately, it is possible to minimize or eliminate the smell that comes with egg salads by altering the way the salad is made.
Put the eggs and water in a pot so the eggs are covered. Turn on the stove and allow the eggs to boil for 10 minutes. Avoid boiling longer because the eggs will overcook. When the eggs are finished, put them immediately under cold water or in ice water. This stops the cooking process and will make removing the shells easier.
Cut up the vegetables while the eggs cook. Chop celery, green peppers, onions and pickles as preferred. Usually, cutting the vegetables into 1/2 inch or smaller pieces is appropriate.
Mix in 1 tbsp. of mayonnaise for every two eggs. The mayonnaise binds the egg salad together. Adding too much mayonnaise will not only make the salad unappetizing, but it will make smells stronger.
Add 1 tsp. of white vinegar. The vinegar helps alleviate the smell of the eggs while adding a slightly tart flavor to the salad.
Sprinkle cumin, paprika and red pepper into the bowl and mix well. Add the spices to taste. If unsure about how much to add, put 1/8 tsp. of each, mix well and taste. Continue adding a little extra of each spice until the taste suits your preferences.
Play around with herbs and spices. If you don’t like cumin and red pepper, try adding fresh dill, chives or oregano.