A Chef’s Secret for the Best Egg Salad
Egg salad may seem simple, but achieving a truly outstanding version—the kind that tastes balanced, creamy, and deeply satisfying—relies on a few professional techniques most home cooks overlook. Chefs know that the secret lies not in complicated ingredients, but in how each step is handled. From perfectly cooked eggs to smart seasoning and texture control, this method transforms a humble dish into something exceptional.
The Chef’s Secret Revealed
The biggest secret behind the best egg salad is layering flavor and texture. Instead of mashing everything together at once, a chef treats each component with intention: eggs are cooked gently, yolks are seasoned separately, and the dressing is built gradually. This approach creates a salad that is creamy without being heavy and flavorful without overpowering the eggs.
Ingredients You’ll Need
- Large eggs
- High-quality mayonnaise
- Dijon mustard
- Fine sea salt
- Freshly ground black pepper
- A touch of acid (lemon juice or white vinegar)
- Optional additions: finely chopped chives, celery, or parsley
Step-by-Step Method
Step 1: Cook the Eggs Perfectly
Place the eggs in a single layer in a saucepan and cover with cold water. Bring to a gentle boil, then reduce the heat and simmer. The goal is firm whites and creamy—not chalky—yolks. Once done, immediately transfer the eggs to an ice bath. This stops the cooking process and makes peeling easier.
Chef’s tip: Avoid overcooking. Overcooked yolks turn dry and grainy, ruining the salad’s texture.
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