A Chef’s Secret for the Best Egg Salad: Tips for Creamy Perfection

3 Egg Cooking Secrets

1. Steam, don’t boil

   • Place eggs in 1″ simmering water (not rolling boil)

   • Cover and steam for 11 minutes → no gray yolks!

2. Ice bath + crack

   • Immediately plunge into ice water

   • Lightly crack shells → makes peeling effortless

3. Separate yolks & whites

   • Dice whites → keeps texture

   • Mash yolks → creates creamy base

2 Binding Agents

• • ½ cup mayo (Duke’s or Kewpie for richness)

• 1 tbsp Dijon mustard (adds depth without sharpness)

1 Texture Booster

• ¼ cup quick-pickled shallots (soak in 1 tbsp vinegar + pinch sugar)

🍽 Ultimate Egg Salad Recipe

(Makes 4 sandwiches)

✅ Ingredients

• • 8 large eggs (steamed per above)

• • ½ cup mayo

• • 1 tbsp Dijon

• • ¼ cup pickled shallots

• • 2 stalks celery, finely diced

• • 2 tbsp fresh chives

• • 1 tsp lemon zest

• • ½ tsp smoked paprika

• Salt & pepper to taste

✅ Method

1. Prep eggs using 3-2-1 method

2. Mix yolks with mayo, mustard & lemon zest until smooth

3. Fold in diced whites, shallots, celery & chives

4. Season with paprika, salt & pepper

5. Chill 1 hour before serving

🔥 Pro Chef Tricks

• Extra creamy? Add 1 tbsp Greek yogurt
• Crunch factor: Toss in 2 tbsp chopped water chestnuts
• Herb swap: Try tarragon instead of chives
• Make ahead: Lasts 3 days (flavors meld beautifully)