Egg salad is one of those timeless dishes that feels both simple and luxurious. At its heart, it’s just eggs and a creamy binder—but when done right, it transforms into a velvety, flavorful spread that works on sandwiches, wraps, or even scooped onto crisp lettuce leaves. While many home cooks rely on the classic mayonnaise-and-egg formula, chefs know a few small tricks that elevate egg salad from “good” to unforgettable.
So what’s the secret? It’s all about texture, seasoning, and balance. Perfectly cooked eggs, a touch of acidity, and a little crunch make all the difference. Here’s how to master egg salad like a chef.
The Chef’s Secrets
-
Perfect Eggs Every Time
Overcooked eggs with a gray-green ring around the yolk are the fastest way to ruin an egg salad. The secret is gentle boiling: place eggs in cold water, bring to a boil, cover, turn off the heat, and let sit for about 10–12 minutes. Immediately plunge them into ice water to stop cooking and make peeling effortless. -
Creaminess with Layers of Flavor
Instead of only mayonnaise, chefs often use a mix—mayo for richness, a little Dijon mustard for tang, and sometimes a splash of Greek yogurt or sour cream for lightness. This creates a more complex, balanced dressing. -
Season Beyond Salt and Pepper
A squeeze of lemon juice brightens the flavor, while fresh herbs like dill, parsley, or chives add freshness. A pinch of paprika or celery seed can deepen the flavor profile. -
Texture is King
Soft eggs need contrast. Finely diced celery, red onion, or even pickles bring a pleasant crunch. The key is to chop them small enough so they blend rather than overpower.
Ingredients for the Best Egg Salad
-
8 large eggs, hard-boiled and peeled
-
¼ cup mayonnaise
-
2 tbsp Greek yogurt or sour cream
-
1 tsp Dijon mustard
-
1 tbsp lemon juice (freshly squeezed)
-
1 rib celery, finely diced
-
2 tbsp red onion or scallions, finely chopped
-
1 tbsp fresh dill or chives, minced
-
Salt and black pepper, to taste
-
Optional garnish: paprika or microgreens
Step-by-Step Instructions
