Step 3: Prepare the Dressing
- In a medium bowl, combine mayonnaise, Dijon mustard, and lemon juice.
- Mix until smooth and well-blended.
Chef’s Tip: Taste the dressing before adding the eggs. Adjust acidity with more lemon juice or vinegar if it feels too heavy.
Step 4: Combine Ingredients
- Add chopped eggs, celery, and green onions to the dressing.
- Gently fold the mixture with a spatula to coat the eggs evenly. Avoid over-mixing to keep some chunks intact.
Step 5: Season to Perfection
- Add salt and black pepper to taste.
- Optional: Sprinkle paprika or fresh herbs for color and flavor.
Chef’s Tip: Season in layers—taste after mixing in eggs and adjust before serving.
Step 6: Chill and Serve
- Cover the egg salad and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled on toasted bread, in a wrap, or on a bed of fresh greens.
Chef’s Tip: Egg salad can be made a day ahead—it often tastes even better after resting in the fridge.
Bonus Tips for Next-Level Egg Salad
- Add a twist: Small additions like chopped pickles, capers, or a hint of curry powder can make your egg salad unique.
- Texture matters: A little crunch from celery or radishes contrasts beautifully with creamy eggs.
- Healthy version: Substitute half the mayonnaise with Greek yogurt for a lighter, tangy salad.
- Presentation: Serve in a hollowed avocado or cucumber boat for a restaurant-style look.
Final Thoughts
The perfect egg salad is about balance—creamy, flavorful, and texturally satisfying. By following these steps, even a simple homemade egg salad can taste like it came from a top-tier deli. Remember: fresh eggs, the right dressing, gentle mixing, and thoughtful seasoning are the keys to creamy perfection.
Next time you make egg salad, apply these chef’s secrets, and you might find yourself reaching for it more than you ever expected.
If you want, I can also create a quick cheat-sheet version with all the steps and tips in a compact, easy-to-follow format perfect for the kitchen. This is great if you want a visual reference while cooking. Do you want me to make that?
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