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.

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 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.

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.

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.

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.

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.

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.