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Monday, April 28, 2025

We Asked 3 Chefs How to Make the Best Egg Salad—They All Said the Same Thing

 When it comes to egg salad, it might seem simple—boiled eggs, mayo, mix, done. But we asked three professional chefs how to truly elevate this humble dish, and surprisingly, they all gave the same core piece of advice:

“Start with perfectly cooked eggs.”


🥚 The Secret Starts with the Eggs

All three chefs agreed: nailing the texture of the eggs is what makes or breaks egg salad. Overcooked eggs lead to a rubbery texture and that unappetizing green ring around the yolk, while undercooked eggs don't mix well.

Here’s how the pros cook their eggs:

  1. Place eggs in a pot of cold water.

  2. Bring to a gentle boil.

  3. Turn off heat, cover, and let sit for 10–12 minutes.

  4. Transfer to an ice bath immediately for easy peeling and perfect yolks.


👨‍🍳 Chef Tips That Take Egg Salad to the Next Level

🧂 1. Season the Eggs, Not Just the Salad

  • Dice the eggs and lightly salt them before adding mayo. It helps layer flavor directly into the egg, not just the dressing.

🌿 2. Add Fresh Herbs

  • Think dill, chives, parsley, or tarragon for freshness.

  • These add brightness and a gourmet twist.

🍋 3. Use a Bit of Acid

  • A splash of lemon juice or Dijon mustard cuts through the richness and makes the flavors pop.

🥄 4. Don’t Overdo the Mayo

  • All chefs emphasized balance. You want just enough mayo to coat—not drown—the eggs.

  • Some recommend blending in a bit of Greek yogurt or sour cream for a lighter texture.

🍞 5. Serve it Right

  • On toasted sourdough, buttery croissants, or over crisp lettuce cups.

  • Top with cracked black pepper, smoked paprika, or microgreens for flair.


Chef-Approved Egg Salad Formula:

  • 6 perfectly boiled eggs, chopped

  • 3 tbsp mayo (adjust to taste)

  • 1 tsp Dijon mustard

  • Salt + pepper to taste

  • 1 tbsp chopped herbs (dill, chives, or parsley)

  • Optional: splash of lemon juice, chopped celery or scallions for crunch

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