Most egg salads turn out gummy, bland, or watery – but chefs use these 3 little tricks to make it extraordinary:
🥚 Perfectly textured eggs (no rubbery whites!)
✨ Luxurious creaminess (without being gloppy)
🌿 Bright, herbaceous flavor (that doesn’t fade)
The secret? A game-changing 3-2-1 formula for foolproof results every time.
- Steam, don’t boil – Place eggs in 1” simmering water (not rolling boil) for 11 mins → yields tender yolks, no green rings
- Ice bath + crack – After cooking, plunge into ice water and lightly crack shells (makes peeling effortless)
- Dice whites, mash yolks – Keeps ideal texture (no mushy salad!)
2 Binding Agents
- ½ cup mayo (Duke’s or Kewpie preferred)
- 1 tbsp Dijon mustard (adds depth without sharpness)
1 Unexpected “Crunch Factor”
- ¼ cup quick-pickled shallots (soak thin slices in 1 tbsp vinegar + pinch sugar for 5 mins) → cuts richness
Ultimate Egg Salad Recipe
(Makes 4 generous sandwiches)
âś… Ingredients
- 8 large eggs (steamed using above method)
- ½ cup mayo
- 1 tbsp Dijon mustard
- ¼ cup pickled shallots (drained)
- 2 stalks celery, finely diced
- 2 tbsp fresh chives, minced
- 1 tsp lemon zest
- ½ tsp smoked paprika
- Salt & pepper to taste
âś… Pro Upgrade
- 1 tbsp chopped capers (for briny pops)
Step-by-Step Assembly
- Peel and separate yolks/whites. Dice whites, mash yolks with fork.
- In bowl, mix yolks with mayo, mustard, and lemon zest until smooth.
- Gently fold in whites, shallots, celery, chives, and capers.
- Season with paprika, salt, and pepper.
- Chill 1 hour before serving (lets flavors marry!).
Chef’s Serving Secrets
🍞 Best bread: Toasted brioche or croissants
🥬 Crunch boost: Add arugula or butter lettuce
🥪 Next-level twist: Layer with crispy bacon and avocado