PROBLEM TO BE SOLVED: To provide egg salad having excellent egg flavor even after storage.MEANS FOR SOLVING THE PROBLEM: Provided is egg salad obtained by adding seasoning using fat as a base and the transversal matters of a heated and solidified egg, in which the fat contains a solid fat being solid at a quality temperature of 20°C by 5 to 90%, and the seasoning being the one having a water content of 60% or lower, an egg yolk by 1 to 10% expressed in terms of solid content and organic acid by 0.1 to 3% expressed in terms of solid content.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】保存後においても優れた卵風味を有するタマゴサラダを提供する。【課題手段】油脂をベースとする調味料と加熱凝固卵の截断物とを和えてなるタマゴサラダであって、前記油脂は、品温20℃で固体の固体脂を5%以上90%以下含有し、前記調味料は、水分含有量が60%以下、卵黄を固形分換算で1%以上10%以下、有機酸を固形分換算で0.1%以上3%以下含有する調味料である、タマゴサラダ。【選択図】 なし
