If you have more eggs, hard-boil them and add them to the mix to give all that salt somewhere to be distributed. Not sure how many more eggs to add? eHow‘s rule of thumb is, “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.” If you don’t mind a slightly lemony flavor, you could also add some extra lemon juice to balance out the saltiness, like this All Recipes salad calls for and Amateur Gourmet suggests.
If you used up the last of your eggs or you’re short on time, we have a solution for your predicament, too, and it’s as easy as rinsing it off in a colander. Run cold water over your egg salad, suggests eHow, and after most of the salty sauce has washed away, “mix in mayonnaise to re-form the sauce.” In addition to reforming the sauce, you’ll probably have to add some extra mustard, pepper, or whatever other seasonings you added before – sans the salt, of course.
