Step-by-Step Instructions
1. Cook the Eggs
Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 10–12 minutes. Transfer eggs to an ice bath for 5 minutes, then peel.
2. Mash to the Right Consistency
Chop or mash the eggs to your preferred texture. Some chefs prefer a chunky salad, while others like it smooth. A pastry cutter or fork works well for even pieces.
3. Mix the Dressing
In a bowl, whisk together mayonnaise, yogurt, Dijon mustard, and lemon juice. Season lightly with salt and pepper.
4. Add the Flavor and Crunch
Stir in celery, onion, and herbs. Gently fold in the chopped eggs until everything is coated in the dressing. Taste and adjust seasoning—more lemon juice for brightness, more mustard for sharpness, or more mayo if you like it richer.
5. Chill and Serve
For the best flavor, let the egg salad rest in the fridge for at least 30 minutes before serving. Enjoy it on toasted bread, tucked in a croissant, wrapped in lettuce, or served with crackers.
Why This Recipe Stands Out
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Balanced Dressing: Not too heavy, not too tangy—just right.
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Bright, Fresh Flavors: Herbs and lemon keep the salad from feeling flat.
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Chef-Approved Texture: Creamy eggs meet crunchy veggies for contrast.
Creative Variations
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Curried Egg Salad: Add curry powder and golden raisins for a warm, spiced twist.
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Avocado Egg Salad: Replace some mayo with mashed avocado for creaminess and a fresh flavor.
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Pickle Lovers’ Version: Stir in chopped dill pickles or relish for tang.
Final Thoughts
The best egg salad isn’t just about boiled eggs and mayonnaise—it’s about elevating a simple classic with careful technique and thoughtful flavors. With perfectly cooked eggs, a creamy-yet-light dressing, and a touch of freshness, this chef-inspired recipe will become your go-to. Whether you’re packing a lunch, prepping for brunch, or just craving a quick, satisfying bite, this egg salad delivers every time.
