Ah — the best egg salad! 🥚✨ Every great chef has their secret, and the magic comes down to texture, seasoning, and a few small technique tricks. Here’s a perfected version that’s creamy, balanced, and full of flavor — not bland or mushy.
🥗 Chef’s Secret Egg Salad
🧂 Ingredients:
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8 large eggs
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1/4 cup mayonnaise (or Greek yogurt for a lighter option)
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1 tsp yellow mustard or Dijon mustard
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1 tsp lemon juice (or a splash of vinegar — chef’s trick for brightness!)
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1 tbsp finely chopped dill pickle or 1 tsp relish
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1 tbsp finely chopped celery (optional for crunch)
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1 tbsp finely chopped chives or green onion
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Salt and black pepper, to taste
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Optional: pinch of paprika or cayenne for a gentle kick
👨🍳 Chef’s Secret Method:
1. Cook the Eggs Perfectly:
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Place eggs in a pot and cover with cold water by 1 inch.
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Bring to a boil over medium heat.
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Once boiling, turn off heat, cover, and let sit 10–11 minutes.
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Immediately transfer eggs to an ice bath for 5–10 minutes — this stops cooking and makes peeling effortless.
(Chef’s Note: Slightly undercooking — where yolks are still velvety, not chalky — gives a creamier texture.)
2. Peel and Chop Smartly:
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Gently crack and peel.
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Slice eggs — not too fine! The secret to great texture is a mix of small and medium chunks.
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Some chefs mash 2 eggs with a fork and chop the rest for the perfect balance of creamy + chunky.
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3. Make the Dressing:
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In a bowl, whisk together mayo, mustard, lemon juice, and seasonings.
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Stir in pickle, celery, and chives. Taste and adjust — add more acid or salt as needed.
4. Fold, Don’t Mash:
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Add chopped eggs to the dressing and gently fold with a spatula.
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Don’t overmix — you want to see distinct pieces of egg.
5. Chill & Serve:
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Refrigerate for at least 30 minutes before serving — this lets flavors meld beautifully.
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Serve on toasted bread, croissants, lettuce wraps, or with crackers.
🌟 Chef’s Pro Tips:
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Balance is key: A touch of acid (lemon or vinegar) brightens the richness.
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Mayo ratio: About 1 tablespoon per egg is the sweet spot.
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Season twice: Taste once before chilling and once after — cold dulls flavors.
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Add-ins like fresh dill, a pinch of curry powder, or minced shallots take it to the next level.
Would you like me to give you a gourmet-style variation — like truffle egg salad or avocado egg salad toast (a favorite among chefs for brunch menus)?
