Do boiled eggs with mayo or Miracle Whip in a salad create poison after few days?

Boiled eggs and mayonnaise (or Miracle Whip) in a salad are unlikely to create poison after a few days, but they do pose a food safety risk if not handled properly. Here's why:

The Problem:

* Bacteria: Mayonnaise is a high-risk food because it's a creamy, acidic mixture that can easily harbor bacteria like Salmonella and Staphylococcus aureus. These bacteria can multiply quickly at room temperature.

* Boiled Eggs: While boiling helps kill some bacteria, eggs can still be contaminated with Salmonella on the shell. If the shell isn't properly cleaned before boiling, the bacteria can get inside the egg.

Safety Tips:

* Keep Cold: Store the salad refrigerated at 40°F (4°C) or below. Don't let it sit out at room temperature for more than 2 hours.

* Fresh Ingredients: Use fresh eggs and make sure the mayo is past its expiration date.

* Cleanliness: Wash your hands thoroughly before preparing the salad and wash all produce.

* Quick Consumption: Aim to eat the salad within 2-3 days of preparation. After that, the risk of bacterial growth increases.

Signs of Spoilage:

* Odor: The salad may have a sour or unpleasant smell.

* Texture: The mayonnaise may become separated or watery, and the egg whites may have an off-putting texture.

* Appearance: The salad might have an unusual color change or mold growth.

Important Note:

If you notice any signs of spoilage, do not eat the salad. Throw it away to avoid the risk of food poisoning.

In Conclusion:

Boiled eggs and mayonnaise are perfectly safe to enjoy in salads, but proper handling and storage are crucial. Follow the tips above to minimize the risk of bacterial growth and ensure a safe and delicious meal.