Egg salad may seem simple, but elevating it to restaurant-quality requires attention to detail and a few chef-approved secrets. With perfectly cooked eggs, the right balance of ingredients, and a touch of creativity, you can make the best egg salad of your life. Here’s how to make it rich, creamy, and full of flavor:

1. Perfectly Cook the Eggs

The texture of your egg salad starts with how the eggs are cooked. Overcooked eggs can result in chalky yolks and rubbery whites, while undercooked eggs won’t hold up in the salad.

Chef’s Tip: Use this foolproof method:

• Place eggs in a pot and cover with cold water.

• Bring to a gentle boil, then reduce to a simmer.

• Cook for 9–11 minutes for fully set yolks.

• Transfer eggs to an ice bath for 5–10 minutes to stop cooking and make peeling easier.

2. Use the Right Mayonnaise

Mayonnaise is the foundation of any great egg salad. Using a high-quality mayo makes a big difference.

Chef’s Tip: Choose rich, creamy brands like Duke’s or Hellmann’s. For an ultra-luxurious touch, try homemade mayonnaise.

3. Add a Tangy Element

A hint of acidity balances the richness of the eggs and mayo, adding brightness to the dish.

Options:

• Mustard: Dijon or yellow adds tang and depth.

• Vinegar: A splash of white wine or apple cider vinegar sharpens flavor.

• Lemon Juice: A squeeze of fresh lemon brings freshness.

4. Season Generously

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