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Egg salad is a classic comfort food—simple, satisfying, and surprisingly customizable. But making it truly creamy, flavorful, and perfectly balanced is an art. Here are chef-level tips to elevate your egg salad from basic to exceptional.
🥚 1. Start with Perfectly Boiled Eggs
Chef’s Tip: Steam or boil eggs gently for 9–10 minutes, then plunge them into an ice bath.
Why: This prevents gray rings around the yolk and keeps the texture tender.
Pro Move: Use slightly older eggs—they’re easier to peel.
🥄 2. Use a Mix of Mayo + Fat Enhancers
Best base: High-quality mayonnaise (like Kewpie or homemade).
Upgrade with:
A spoonful of sour cream, Greek yogurt, or crème fraîche for tang and creaminess.
A touch of butter, softened and whipped in for extra silkiness.
🧂 3. Season Like a Pro
Classic flavor boosters:
Salt and white pepper
Dijon mustard or whole grain mustard for sharpness
Lemon juice or white wine vinegar for brightness
Optional add-ins for depth:
Chopped chives, dill, or tarragon
Celery or shallots finely diced for crunch
Paprika or curry powder for warmth and color
🔪 4. Mind Your Egg Texture
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