✅ Step 4: Combine Gently
Add chopped eggs, celery, onion, and herbs into the dressing bowl. Fold gently using a spatula—do not stir aggressively or you’ll end up with a paste.
Taste and adjust seasoning. Add more lemon juice for brightness or a pinch of paprika for depth.
✅ Step 5: Let It Rest
While egg salad can be eaten immediately, letting it chill in the fridge for 15–30 minutes enhances the flavors and thickens the texture.
Chef’s Tip: Prepare it ahead of time for even better taste. It keeps well in the fridge for up to 3 days.
🥪 Serving Suggestions
- Classic Sandwich: Pile on toasted bread with lettuce and tomato.
- Low-Carb Option: Serve in lettuce cups or halved avocados.
- Appetizer: Spread on crackers or in puff pastry shells.
- Gourmet Twist: Top with microgreens or serve on a croissant.
💡 Final Pro Tips for Perfection
- Use room temperature eggs for more even cooking.
- Always balance fat (mayo) with acidity (lemon/vinegar).
- For less fat, sub part of the mayo with Greek yogurt or mashed avocado.
- Want extra creaminess? Add a little softened butter (yes, chefs do this!).
🥄 Conclusion
With the right technique and a few chef-level upgrades, egg salad can go from ordinary to extraordinary. It’s creamy, flavorful, and endlessly adaptable. Whether you enjoy it as a quick lunch or a fancy brunch dish, these tips ensure your egg salad will always impress.
Next time you make it, remember: it’s not just eggs and mayo—it’s your masterpiece in a bowl.
Would you like a printable version of this recipe or a variation for vegan egg salad?
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