International Egg Salads You Need To Try At Least Once

With its tasty mix of chopped hard-boiled eggs, mayonnaise, mustard, plus your own favorite seasonings and other additions, egg salad might just be one of the best side dishes or sandwich fillings around. Everyone seems to have their own egg salad recipe, and some may even prefer egg salad's cousin, egg mayonnaise (chopped hard-boiled eggs and mayonnaise, hold the mustard). Other people might use scrambled rather than hard-boiled eggs. But what if you've tried all of these and want to take your egg salad to the next level?

It turns out there's literally a world of inspiration. Many countries around the globe have their own version of egg salad. Some differ only slightly from the familiar hard-boiled egg, mayonnaise, and mustard base, while others use ingredients you might not have even considered for a taste that's totally unlike the egg salad you know. Here are twelve egg salad recipes from around the world to inspire you.

Tamago sando (pronounced "tam-AH-go SAN-do"), is a delicious, beloved treat in Japan. Tamago sando actually translates to "egg sandwich," since this egg salad is most commonly served as a sandwich filling. Its base is the best possible quality chopped hard-boiled eggs mixed with Kewpie mayonnaise. This Japanese mayonnaise brand's product is similar to regular mayo but a bit tangier, giving your egg salad a slight bite. Like most egg salads on our list, while tamago sando is perfectly yummy on its own, you'll probably come across some variants depending on who's making it. In fact, if you like the idea of a slightly tangy egg salad, you may even want to use your Kewpie mayo to make spicy Japanese mayonnaise, for an extra kick. That said, though, most people who love tamago sando tend to stick with the traditional recipe.

Japanese egg salad is typically and ideally served between two slices of milk bread (imagine a sweet, fluffy version of white sandwich bread). These sandwiches are downright iconic in Japan and are sold everywhere from restaurants to convenience stores and vending machines. But if you prefer to enjoy your egg salad bread-free at home, no one will judge you. On the other hand, your Kewpie mayo should be the original Japanese version, which includes monosodium glutamate (MSG) among its ingredients. If your local grocery store carries Kewpie mayo that uses a yeast substitute, you can get the authentic kind in specialty grocery stores or online.

Fellow cheese omelette fans, rejoice! There's another way you can enjoy that delectable taste combination of egg and cheese: belochka (pronounced "veeloshka"). Also known as squirrel salad (the word belochka also means "squirrel"), Ukrainian egg salad is typically served as a dip or appetizer at social gatherings. It includes the usual hard-boiled eggs, but this time, the creamy sauce is actually ... cheese! Belochka recipes use various kinds of cheese. The most popular seem to be hard cheese like Emmental, although soft cheeses can also be used.

Hard cheeses are typically grated, and so are the hard-boiled eggs. When combined with the slices of hot or warm hard-boiled eggs, the grated hard cheese will soften a bit more. From there, you can feel free to add your own additional seasonings or ingredients, if you like. Speaking of which, you may come across an entirely different Ukrainian egg salad recipe that calls for hard-boiled eggs, cucumbers, and sour cream. If that one appeals to you more, why not give it a go? Or make both! After all, can you ever have too much egg salad?

Hungarian egg salad, or Tojáskrém (pronounced "toyash cream"), is one of the egg salads on our list where the typical mayo and mustard combination is swapped out for something different, leading to a new flavor and texture and delicious results. Chopped hard-boiled eggs, butter, and sour cream form the base of a typical Hungarian egg salad. From there, many cooks might add their own seasonings or even other ingredients. Especially popular additions include anchovies or paprika.

Hungarian egg salad is sometimes called "casino eggs" or "casino egg salad" because it's said that it was first made by a chef in a casino in Budapest. This may not matter much today, but the taste does: The butter and sour cream seem like they'd make for a rich dish, but Tojáskrém has a light texture that makes up for it. Like many egg salads on our list, Hungarian egg salad is usually served as a side dish or spread, or enjoyed as a sandwich filling.

If you love Mediterranean foods and flavors, good news: There's an egg salad for that! Moroccan egg salad is a dish that consists of sliced or chopped hard-boiled eggs served in an olive oil, lemon juice, garlic, and parsley sauce. Olive oil expert Susie Bellomo suggests crushing garlic cloves and salt into a paste, then mixing this with olive oil, lemon juice, and parsley for the best result.

While many of the flavors in this recipe are typically Mediterranean, the addition of the lemon juice means that Moroccan egg salad has a unique, refreshing citrus twist, as well. Its olive oil and lemon base doesn't make for a thick mixture ideal for sandwiches; Moroccan egg salad should be served as a delicious snack in its own right. Consider serving it with flatbread or pita for an even more unusual savory experience. Or just stick with your bread of choice to soak up the delicious, citrusy sauce once you've enjoyed your egg(s). If the lemon isn't enough of a novelty, you can also add a spicy element like harissa flakes for a little extra kick.

When it comes to egg salad, the French take a deconstructed approach. Œufs mayonnaise (pronounced "uff myonaise") are exactly what the name says — (hard-boiled) eggs with mayonnaise on top. The hard-boiled eggs are typically served sliced in half, with a dollop of mayo on each one. This dish is often served with a baguette on the side, but the œufs mayonnaise are eaten on their own, with a fork and knife. On the other hand, fans of œufs mayo, as the dish is informally called, may just keep their hard-boiled eggs whole and dip them into mayonnaise when they eat them at home. That said, it's probably most common to enjoy œufs mayonnaise at a restaurant. It's one of France's most popular, beloved (and, usually, cheapest!) appetizers.

While its name suggests a combination of eggs and mayonnaise, keep in mind that, unlike many American mayos, traditional French mayonnaise contains mustard, so you'll get a more egg-focused version of the egg salad you're probably familiar with. While this combination is delicious on its own, some cooks may add seasonings and garnishes to their œufs mayonnaise. There's even an annual competition for the best version of the dish. Still, the basic, simple version is widely beloved in France. Many of us think of French cooking as complicated and sophisticated, but œufs mayonnaise is probably the easiest way to make egg salad, so why not give this iconic appetizer a try?

Chinese century egg salad, or Pidan salad (sometimes written Pi Dan), is probably the most unique egg salad on our list, and certainly the most difficult to make — if you make the century eggs yourself, that is. A centuries-old delicacy with origins that go back to the Ming Dynasty (1368-1644 C.E.), century eggs don't take a century to make, but rather a little more than a month. Whole, raw chicken or duck eggs are mixed with salt, ash, and lime, and wrapped in rice husks. Then, they're set aside in a cool, dark place to ferment for about four to five weeks. The result will be a brown or black soft-shelled egg with a dark green interior. The texture of a century egg is somewhere between creamy and gelatinous, and the taste is rich and nuanced. Today, there are many ways to make century eggs, often with pre-prepared mixtures. And you may even be able to buy century eggs that have already been made at a Chinese or Asian grocery store.

Once you have your century eggs, slice each one in half and dribble on a dressing made of soy sauce, rice vinegar, and other ingredients, including garlic, chilies, and scallions, to taste. Many people note that the dressing for Pidan salad is relatively simple compared to most Chinese sauces, and this is because the century eggs are the star.