One of the easiest ways to ruin a tasty egg salad is to include too much salt. Often, a store-bought egg salad will be too salty for the average person's taste. Some cooks also encounter the problem, when making homemade egg salad, of the salt slipping out of the shaker much faster than expected. Whatever the cause, you can do a few simple things to fix salty egg salad.
Fix Salty Egg Salad
Taste the egg salad in the form you plan to eat it (on crackers, bread, etc.) and decide by what percentage you would like to reduce the salt. If it is 25 percent or less, following step 2 should be enough. For anything more, include step 3 or 4 as well.
Chop onions and celery and add them to the egg salad if it just needs a little bit more substance to cut the salt. Serving sandwiches with lettuce and tomato slices can also be a helpful way to add bulk that does not contain salt.
Cook more hard boiled eggs to add to the egg salad if the salt content is still too high. If your egg salad is twice as salty as you would like, the volume of the eggs you are cooking should be equal to the volume of your salty egg salad. When in doubt, cook a couple of more eggs than you think you will need.
Rinsing off your egg salad can be an effective alternate solution if you do not have enough additional eggs and don't want to add enough extras to dilute the saltiness. Simply put the egg salad in a colander and rinse it under cold water until most of sauce has come off. Then mix in mayonnaise to re-form the sauce.
Taste your egg salad again after performing any of the above steps. It will likely require some other seasonings to bring it into balance again. Pepper and mustard are traditional choices, but other options include curry powder, lemon juice and dill.