Happy #NationalEggDay! When it comes to food, you can't really improve on the humble egg. A nutrient-dense option packed with choline and selenium, it's also an inexpensive source of protein that carnivores and vegetarians can enjoy.

Whether you're snacking on a hardboiled single or serving up a big salad at BBQs, eggs are easy to eat anywhere as long as you take precautions to keep them safe. Believe it or not, it's not the mayonnaise in egg dishes that makes them prone to spoiling. Most recipes employ mass-produced mayo that includes pasteurized eggs, plus plenty of preservatives.

The real risk of foodborne illness comes in the natural bacteria in the eggs and other ingredients in your salads, which multiply when your foods sit at room temperature. That's why it's so important to keep eggs cool on the go, regardless of whether you're eating them chilled or reheating later. (And we know just the method to keep them safe!)

Here, some of our favorite riffs on the almighty egg that you can take anywhere and keep from spoiling in your PackIt freezable bag.


The Best Egg Salad Recipe from Serious Eats

Serious Eats

The name doesn't lie. Nothing beats a scoop of this creamy concoction sandwiched between a fluffy roll or buttery croissant. Simplicity at its finest.



Egg Salad BLTs from Cooking Light

Cooking Light

If you fancy a lighter version of egg salad that still packs plenty of flavor, this is your jam. The addition of crisp bacon more than makes up for the yolks you leave out in this recipe.



Niçoise Egg Salad from Eating Well

Eating Well

For a more refined take on the egg salad, try this version that adds ingredients from the classic French salad such as tuna, green beans and olives. C'est magnifique!



Avocado Egg Salad from The Wholesome Dish

The Wholesome Dish

Avoiding mayo altogether? You'll love this salad that uses creamy avocado to give it a silky texture. Really, you won't miss the white stuff one bit.



Deviled Egg Salad from Simply Recipes

Simply Recipes

This recipe offers all the spice and indulgence of the party favorite, plus the versatility to enjoy it on a sandwich, in lettuce cups or just straight out of the bowl.



Deviled Eggs with Old Bay Shrimp by Country Living

Country Living

Speaking of those devilishly-good eggs, we love this recipe that incorporates seafood laced with the classic Chesapeake Bay blend. Bring them to your next party and revel in the compliments that come your way.



Baked Egg Boats from Spoon Fork Bacon

Spoon Fork Bacon

Sometimes only a hearty baked egg sandwich will do. This genius recipe lays eggs, gruyere cheese and pancetta in a bed of sourdough baguette. Let cool thoroughly before packing, then savor anytime, anywhere. 



Bacon and Eggs from Delish


These little muffin-tin delights are 100% kid-appropriate and so easy to customize. Toss in pretty much any veggie and feel free to swap bacon for pork sausage or prosciutto. 


Egg and Vegetable Muffins from Paleo Leap

Paleo Leap

Here's a version of those muffin-tin bites that vegetarians will love. Not just meat-free, it's also paleo-friendly.



Mexican Frittata from The Faux Martha

The Faux Martha

The great thing about frittatas is that they can be served at pretty much any temperature. Once it's had time to cool down, you can keep this Mexican option safe in your PackIt Freezable Grocery Bag, then heat up or serve at room temperature at brunch.



Madame Quiche's Quiche au Fromage from Bake For Happy Kids

Bake For Happy Kids

Fair warning: This is hardly diet food. It is, however, so. Freaking. DELICIOUS. Packed with cheese yet impossibly light tasting, it's a treat for holidays, picnics and other special occasions that travels exceptionally well in larger PackIt bags.



Tortilla Espanola from The New York Times

The New York Times

This Spanish standby is a hardy egg-and-potato dish that goes anywhere and works at any temp. Team it with a light salad for a satisfying lunch or cut into small bites serve as an appetizer at potlucks.

Written by Craig Maloney

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