Egg salad is one of those timeless dishes that feels both simple and luxurious. At its heart, it’s just eggs and a creamy binder—but when done right, it transforms into a velvety, flavorful spread that works on sandwiches, wraps, or even scooped onto crisp lettuce leaves. While many home cooks rely on the classic mayonnaise-and-egg formula, chefs know a few small tricks that elevate egg salad from “good” to unforgettable.
So what’s the secret? It’s all about texture, seasoning, and balance. Perfectly cooked eggs, a touch of acidity, and a little crunch make all the difference. Here’s how to master egg salad like a chef.
The Chef’s Secrets
Perfect Eggs Every Time
Overcooked eggs with a gray-green ring around the yolk are the fastest way to ruin an egg salad. The secret is gentle boiling: place eggs in cold water, bring to a boil, cover, turn off the heat, and let sit for about 10–12 minutes. Immediately plunge them into ice water to stop cooking and make peeling effortless.
Creaminess with Layers of Flavor
Instead of only mayonnaise, chefs often use a mix—mayo for richness, a little Dijon mustard for tang, and sometimes a splash of Greek yogurt or sour cream for lightness. This creates a more complex, balanced dressing.
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