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.

Some Polish egg salad recipes are similar or identical to the egg salad you're already familiar with. But typically, Polish egg salad stands out from the crowd with its combination of chopped-up hard-boiled eggs and cream cheese instead of mayonnaise and mustard. This gives it a slightly different taste and a very creamy texture. No wonder its Polish name, pasta jajeczna (pronounced "pasta ya-yetch-na") literally translates to "egg paste" in English. Like many egg salads, pasta jajeczna can be composed of those two base ingredients, but each cook usually adds their own combination of seasonings and, in some cases, vegetables, to the mix as well.

With simple base ingredients that are easy to find and prepare, pasta jajeczna is a great and easy solution for changing up your usual egg salad recipe. It's also an excellent way for people who can't eat mayonnaise to get to experience this delicious side dish or sandwich filling.

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.

In South Africa, egg salad is a popular side dish served at barbecues (braais) and other gatherings. Journalist Alice Wabwile observes that just as South Africa's population is made up of people from many different cultures, there are countless variations of this beloved dish. But the base usually stays the same, and it's deliciously different from egg-focused egg salad recipes. Although other elements of a South African egg salad can vary, the main, special ingredient here is potatoes. These are boiled and chopped, then combined with chopped hard-boiled eggs.

Mayonnaise is usually the sauce of choice, but some recipes may use additional seasonings or even an additional creamy element. Whatever ingredients are included, this potato salad seems to evoke feelings of nostalgia and happiness whenever it's brought up. So, why not give South African egg salad a try and see if it becomes a family favorite for you, as well?

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?

If you want to venture even further out of your egg salad comfort zone, yam khai dao, Thai egg salad, may be just what you're looking for. Yam khai dao differs from many of the other egg salads on our list in a number of major ways. For one thing, it calls for fried (sunny) eggs, rather than hard-boiled. For another, it doesn't have a creamy base. Its typical ingredients are very different from most other egg salads, too.

Usually served as a main dish as opposed to a sandwich filling or side (yet another thing that sets it apart), yam khai dao calls for fried duck or chicken eggs that are ideally cooked so that the whites are crispy but the yolks remain a bit runny. Other base ingredients typically include fish sauce, Thai chilies, lime juice, palm sugar, and garlic. On the other hand, yam khai dao is similar to the other egg salads on our list in that its seasonings and ingredients can vary. Some cooks will add more seasonings, while others will include lots of vegetables. Whatever they choose, the result is a unique egg salad option full of heat and flavor.

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're craving an egg salad that has no creamy elements and is packed with veggies and flavor, look no further than egg chaat (pronounced "chaht"). Also known as egg masala chaat, this Indian dish is usually served as a snack or appetizer. It's made up of halved hard-boiled eggs surrounded by your choice of fresh vegetables and seasonings. Although these seasoning combinations vary, typical egg chaat includes red chili sauce or powder, chaat masala powder, coriander, and onions. Many people also add chutney as well, especially tamarind chutney (tamarind paste is sometimes substituted) for a sweet taste. A sprinkle of sev (crunchy noodles) is a common way to top off the dish.

If your mouth was watering as you read this description, egg chaat could be the perfect new egg salad recipe for you. Depending on where you live, you should be able to find most of the ingredients at a large grocery store. But you'll probably have to go to an Indian or Southeast Asian grocery store for the sev and chaat masala, or order them online.

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.

If you want to change up your egg salad by making it less ... eggy, consider Olivier salad (pronounced "Olive-yay"). This dish, a New Year's favorite in Russia, usually includes eggs, but potatoes and other ingredients take the lead. Olivier salad dates back to the 19^th century, when it was first made by Lucien Olivier, a Belgian chef working at the Hermitage.

Originally, Olivier salad was a luxury recipe that included expensive ingredients. But over time and with political and economic changes, that's changed. Today, Olivier salad is a mix of affordable proteins and produce. Ingredients can vary, but a typical Olivier salad usually includes potatoes, hard-boiled eggs, peas, carrots, and some kind of meat or fish (usually ham or smoked salmon). Larger items are chopped small, and the ingredients are then served in mayonnaise, seasoned with salt and pepper. The result is an affordable, easy-to-make dish that's become popular in many places around the world, including South and Central America. In many other countries where it's served, it's known as "Russian salad" (or the version of that phrase in the local language).

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?

Senegalese egg salad, often called salade côte Cap-Vert (pronounced: "salahd coat cap ver") offers one of the most unusual taste combinations on our list. Savory ingredients meet honey in a lively and utterly unique mix of flavors. A typical salade côte Cap-Vert includes finely chopped hard- or soft-boiled eggs, tarragon vinegar, garlic powder, herbs, and honey, usually all served atop lettuce. The herbs used can vary depending on the cook but are often typical salad seasoning mixes.

As with salads in many other French-influenced cultures, salade côte Cap-Vert is usually served as either an appetizer or following a meal's main course. If Senegalese egg salad has your mouth watering and your hands itching to begin typing the name for an online recipe search, keep in mind that the word "côte" in salade côte Cap-Vert is sometimes written cote, without the accent. And even more important, using the name "Senegalese egg salad" instead will get you more results.

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.