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A Chef’s Secret for the Best Egg Salad – Creamy, Flavorful & Perfectly Balanced

Egg salad may seem simple, but the best versions are anything but ordinary. A chef’s touch transforms this humble dish into a creamy, flavorful masterpiece that balances richness with freshness. Whether you’re making it for a sandwich, a light lunch, or as a party appetizer, this method ensures each bite is perfectly seasoned, smooth, and irresistibly satisfying. Here’s a step-by-step guide to mastering the ultimate egg salad.

Ingredients You’ll Need

For 4 servings, gather the following:

• 6 large eggs
• 3 tablespoons mayonnaise (full-fat for creaminess)
• 1 teaspoon Dijon mustard (adds subtle tang)
• 1 teaspoon lemon juice (brightens flavors)
• 1 tablespoon finely chopped fresh chives or green onions
• 1 teaspoon finely chopped fresh dill (optional, for herbaceous notes)
• Salt and freshly ground black pepper, to taste
• A pinch of smoked paprika (optional, for depth)
• Optional: a teaspoon of Greek yogurt for extra creaminess

Step 1: Perfectly Cook the Eggs

The foundation of a great egg salad is perfectly cooked eggs. Here’s the chef’s trick:

1. Place the eggs in a medium saucepan and cover with cold water, about an inch above the eggs.
2. Add a pinch of salt to the water (prevents cracking and makes peeling easier).
3. Bring to a gentle boil over medium heat. Once boiling, turn off the heat and cover the pan. Let the eggs sit for 10-12 minutes for hard-boiled perfection.
4. Immediately transfer the eggs to an ice bath for at least 5 minutes. This stops cooking and ensures tender whites and creamy yolks.

Step 2: Peel and Prep

1. Gently tap each egg on a hard surface, then roll it to crack the shell evenly.
2. Peel under running water if needed.
3. Pat dry with a paper towel and slice each egg into halves. Remove any stray bits of shell to keep the salad smooth.

Step 3: Chop with Precision

1. Use a sharp knife to chop the eggs into small, uniform pieces. For an extra creamy texture, lightly mash some of the yolks with the back of a fork.
2. Avoid using a food processor—it can make the eggs gummy rather than fluffy.

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