A Chef’s Secret for the Best Egg Salad
There’s something wonderfully comforting about a perfectly made egg salad — simple, creamy, and full of flavor. It’s the kind of dish that feels nostalgic yet endlessly adaptable, fitting just as well into a weekday lunch as it does at a weekend brunch. But while most people think of egg salad as an ordinary, humble recipe, chefs know that a few small techniques can completely transform it into something extraordinary.
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A Chef’s Secret for the Best Egg Salad
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When asked about my go-to food, I always say salad. But it’s not just any salad; it’s egg salad! Salads are my favorite because they’re quick to whip up and always refreshing. When I tell my mom I had egg salad for dinner, she usually chuckles and asks, “Are you a vegetarian, girl?” I mean, I am, but there’s something irresistible about a well-made egg salad that I can’t resist.
It turns out there’s a hidden ingredient that takes egg salad to a whole new level. Who taught me this? The amazing chef Carla Hall! My egg salad game changed forever when she shared this life-altering tip on Instagram.
The Basics of Egg Salad Preparation
Let’s start with the fundamentals of making egg salad. You’ll want to whisk together eggs, mayonnaise, mustard, onion, chives, salt, and pepper—basic ingredients that are probably already in your kitchen. Here’s how to make a simple egg salad:
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Boil the Eggs: Begin by boiling six large eggs. Place them in a pot, cover with cold water, and bring to a boil. Once the water reaches a boil, remove the pot from heat and let the eggs sit for 10 to 12 minutes. Afterward, transfer the eggs to a bowl of cold water to chill.
Chop and Peel: Once the eggs are cool enough to handle, peel them. Normally, you’d mince them, but Carla Hall’s magic is about to happen.
The Game-Changing Method
To elevate your egg salad, separate the egg whites from the yolks. This technique, reminiscent of deviled eggs but modified for salad, transforms the dish.
Carefully separate the egg whites from the yolks, breaking the whites into small pieces in a bowl.
Crumble the yolks over the shredded egg whites. This separation creates a creamier texture.
In a separate bowl, mix together half a cup of mayonnaise, one tablespoon of mustard, about a quarter cup of finely chopped onion, a couple of teaspoons of chopped chives, salt, and pepper to taste. Mix these ingredients thoroughly.
Now, whisk the egg yolks into the mayonnaise mixture, then fold in the egg whites gently until smooth and creamy.
Why This Works
Why does separating the eggs result in a creamier salad? The egg whites get perfectly coated with the crushed yolks and mayonnaise, creating a velvety texture. This method ensures a cohesive, creamy consistency in every bite, rather than having chunky bits of egg floating in mayo.
Serving Suggestions
The beauty of egg salad lies in its versatility. Here are a few of my favorite ways to enjoy it:
Classic Sandwich: Spread a thick layer of egg salad between two slices of soft
bread. Add lettuce for crunch and a slice of tomato for a fancy touch.
Crackers: Spread egg salad on your favorite crackers for a quick and healthy snack.
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