A Chef’s Key to Exceptional Egg Salad

How to Make It

1. Step 1 – Cook the Eggs Properly: Place eggs in a saucepan, covering with cold water by 1 inch. Bring to a boil, then remove from heat, cover, and let sit 9–12 minutes. Transfer to an ice bath to stop cooking. Peel and chop.
   Pro Tip: Roll the eggs gently on the counter to loosen shells.
2. Step 2 – Mash and Combine: Mash eggs with a fork or masher to your preferred texture. Add mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix until smooth and creamy.
3. Step 3 – Add Your Extras: Stir in any desired mix-ins such as celery, onion, herbs, or cheese. Taste and adjust seasoning.
4. Step 4 – Chill and Enjoy: Cover and refrigerate for 15–30 minutes to let flavors blend. Serve chilled or at room temperature.

Tips from the Chef for a Creamier Result

• Choose Fresh Eggs: They chop more cleanly and hold their shape better.
• Avoid Overcooking: Stick to 9–12 minutes for tender, bright yolks without sulfur aroma.
• Adjust Texture: Start with less mayo and add gradually for your perfect consistency.
• Add a Spoonful of Creaminess: Greek yogurt or sour cream adds smooth richness.
• Use Acid Wisely: Lemon juice or vinegar keeps the flavor lively and balanced.
• Finely Chop Add-Ins: Smaller bits mean more consistent, harmonious bites.

Fun Variations

• Add Heat: Mix in cayenne, hot sauce, or jalapeño for spice.
• Mediterranean Style: Add olives, sun-dried tomatoes, and feta.
• Lighter Option: Substitute half the mayo with Greek yogurt or mashed avocado.
• Boost the Protein: Add diced bacon, ham, or chicken.
• Vegan Twist: Use mashed tofu or chickpeas and vegan mayo.

Serving Ideas

• Classic Sandwich: Pile onto whole-grain bread with lettuce, tomato, or avocado.
• Wraps: Roll in a tortilla with spinach and cucumber.
• Dips: Enjoy with crackers or veggie sticks.
• Salad Bowl: Add as a topping for mixed greens.
• Brunch Treat: Pair with croissants, fruit, and sparkling water.