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Making the perfect egg salad requires a little attention to detail, but with a few chef's secrets, you can elevate it to creamy perfection. Here are some expert tips to make the best egg salad:
1. Perfectly Cooked Eggs
Boiling: Overcooking your eggs can result in a dry, crumbly texture. The key is to boil them just right. Bring your eggs to a boil in cold water, then reduce the heat and let them simmer for 9-10 minutes. Afterward, cool them immediately in ice water to stop the cooking process.
Peeling: Fresh eggs are harder to peel. If you can, use eggs that are a week or so old. Gently crack the eggs and peel them under running water for the easiest results.
2. Proper Mixing
Mash, Don’t Over-Process: For a creamy texture, mash the eggs with a fork instead of using a food processor. You want to create small chunks but not a paste. This gives the salad some texture without it being too smooth.
3. Mayonnaise with a Twist
Use Good Mayo: Go for a high-quality mayonnaise (or homemade if you’re up for it). For a little extra flavor, mix it with a tablespoon of sour cream or Greek yogurt to add richness and creaminess.
Add a Splash of Dijon Mustard: A teaspoon or two of Dijon mustard can add depth and a bit of tang without overwhelming the flavor.
4. Season with Care
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