Egg salad might seem simple, but turning it into a creamy, restaurant-quality delight takes a few insider tricks. With perfectly cooked eggs, the right balance of flavors, and a touch of creativity, you can make an egg salad that truly stands out. Here’s how to elevate your egg salad to perfection:
1. Cook Your Eggs Perfectly
The foundation of any great egg salad is, of course, the eggs. Overcooked eggs can produce chalky yolks and rubbery whites, while undercooked eggs won’t hold together.
Chef’s Tip: Follow this foolproof method for flawless hard-boiled eggs:
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Place eggs in a pot and cover with cold water.
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Bring to a gentle boil, then reduce heat to a simmer.
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Cook 9–11 minutes for fully set yolks.
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Transfer immediately to an ice bath for 5–10 minutes—this stops cooking and makes peeling effortless.
2. Choose the Right Mayonnaise
Mayonnaise is the creamy base of egg salad, and quality matters.
Chef’s Tip: Use a rich, smooth mayo like Duke’s or Hellmann’s. Feeling adventurous? Homemade mayonnaise adds a luxurious touch.
3. Add a Tangy Kick
A little acidity balances the richness of eggs and mayo, brightening the overall flavor.
Options:
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Mustard: A teaspoon of Dijon or yellow mustard adds depth.
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Vinegar: White wine or apple cider vinegar provides a subtle tang.
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Lemon Juice: Freshly squeezed lemon juice makes the flavors pop.
4. Season Generously
Seasoning transforms a basic egg salad into something memorable.
Chef’s Tip: Combine:
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Kosher salt: For balanced seasoning.
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Freshly ground black pepper: Adds gentle heat.
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Paprika (optional): For a hint of smokiness and color.
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