Eggs are a key part of many diets and are an encapsulated source of animal proteins. Eggs are loved for their rich nutritional benefits and contain various bioactive macro- and micronutrients. These bioactive components have a wide range of health-enhancing properties. These properties include immunomodulatory, antioxidant, anticancer, anti-inflammatory, and antihypertensive effects. Adulteration is a type of act of intentionally debasing the natural properties of the eating substances by either adding or replacing them with artificial substances. But with the increasing issue of egg adulteration, like the use of synthetic dyes, formalin, and protein additives, it becomes a curse day by day. There are serious health concerns and food safety challenges that occurred due to the use of various artificial additives. Long-established physical methods of working for identifying these adulterants were not valuable. These methods’ sensitivity, specificity, and speed are less in comparison to novel methods for discovery of adulteration. That is where immunosensors come in, utilizing the precise interactions between antibodies and antigens to effectively detect these harmful substances in eggs. This chapter provides a closer look at how immunosensors work efficiently and their applications in identifying egg adulterants. Here, novel models of immunosensors, such as electrochemical and optical ones and those enhanced with nanomaterials, demonstrate their ability to provide authentic and quick results. It is also highlighting the innovations like artificial intelligence and nanotechnology-based biosensors that help to overcome these mentioned issues. It is focusing on regulatory standards and future developments.