A Chef’s Secret for the Best Egg Salad You’ll Ever Taste — Thanks to Chef Carla Hall 🥚🥗

For the Salad:

6 large eggs, hard-boiled and peeled
2 tablespoons mayonnaise (preferably Duke’s or homemade)
1 teaspoon Dijon mustard
1 teaspoon yellow mustard
1 tablespoon dill pickle juice (or apple cider vinegar)
1 celery stalk, finely chopped
1 scallion or green onion, finely sliced
1 tablespoon fresh dill or parsley, chopped
1/4 teaspoon smoked paprika (optional but recommended)
Salt and black pepper, to taste

Optional Additions:

1 teaspoon capers or chopped pickles (for tang)
Dash of hot sauce or cayenne (for heat)
A sprinkle of everything bagel seasoning (for crunch and umami)

🥄 Step-by-Step Method

Step 1: Perfectly Boil the Eggs

Place eggs in a pot in a single layer and cover with cold water (at least 1 inch above the eggs).
Bring to a gentle boil over medium-high heat.
Once boiling, cover the pot, turn off the heat, and let the eggs sit for 10–12 minutes.
Immediately transfer the eggs to an ice bath to stop cooking and make peeling easier.
Peel the eggs once cool and pat dry with a paper towel.

🧑‍🍳 Chef Carla Tip: Avoid overcooked eggs with greenish yolks — a gentle boil and ice bath keeps the yolks tender and bright yellow.

Step 2: Chop with Texture in Mind

Chop the eggs into a mix of sizes — some finely diced, some slightly chunkier. This gives the salad a creamy base with a bite.
Place chopped eggs in a mixing bowl.

Step 3: Add Flavor Layers

Add mayonnaise, Dijon, yellow mustard, and pickle juice to the eggs. Mix gently.
Fold in the celery, scallions, and fresh herbs. These add crunch, brightness, and herbal depth.
Sprinkle in smoked paprika, salt, and black pepper to taste.

🧂 Chef Carla Tip: The balance of acidity (pickle juice) and creaminess (mayo + yolk) is essential — adjust based on your taste!

Step 4: Let It Chill

Cover and refrigerate the salad for at least 20–30 minutes. This allows the flavors to mingle and mellow.
The longer it sits (up to a day), the better it gets.

Step 5: Serve with Style

Serve the egg salad:

On toasted sourdough or buttery croissants
As a filling for lettuce wraps
Topped on crackers or cucumber rounds
As a base in a bento box-style lunch
Or simply in a bowl with a spoon for a low-carb snack

Garnish with extra herbs, a dusting of paprika, or sliced radishes for crunch and color.

🔥 Why This Recipe Stands Out

Chef Carla Hall’s approach to egg salad brings elevated soulfulness to a classic:

Dual mustards for tang and depth
Pickle juice for acidity and brightness
Fresh herbs for vibrancy
Textural variety for every bite

These elements come together to create a balanced, comforting, and flavor-packed dish that makes you rethink everything you thought you knew about egg salad.

Final Thoughts

If you’ve ever dismissed egg salad as boring or outdated, it’s time to revisit it — the Chef Carla Hall way. With just a few thoughtful tweaks, this recipe transforms pantry staples into a gourmet delight. It’s a celebration of comfort, nostalgia, and bold flavors in one creamy, crunchy, spoon-licking-good bite.

Want me to turn this into a printable recipe card or meal prep version? Just say the word!