A Chef’s Secret for the Best Egg Salad

Egg salad has always been my favorite quick meal—it’s refreshing, satisfying, and endlessly versatile. Though my mom often jokes, “Are you a vegetarian, girl?” when I tell her it’s what I had for dinner, there’s just something irresistible about a really good egg salad.

And I’ve found the secret to making it truly exceptional, thanks to chef Carla Hall.

The Game-Changing Technique

While a classic egg salad comes together easily with hard-boiled eggs, mayo, mustard, onion, chives, salt, and pepper, one small change in method makes all the difference:

1. Boil and Cool: Start with six large eggs. Cover them with cold water, bring to a boil, then remove from heat and let stand 10–12 minutes. Transfer to an ice bath to cool completely before peeling.

2. Separate, Don’t Chop: Instead of chopping the whole eggs, carefully separate the yolks from the whites. Break the whites into small pieces directly into a bowl, then crumble the yolks over them.

3. Build the Dressing: In another bowl, combine ½ cup mayonnaise, 1 tablespoon mustard, ¼ cup finely chopped onion, 2 teaspoons chopped chives, salt, and pepper. Whisk the crumbled egg yolks into this mixture until smooth.

4. Combine Gently: Fold the dressing into the egg whites until evenly coated and creamy.

Why It Works

Separating the yolks and whites allows the yolks to dissolve into the mayonnaise, creating an exceptionally creamy and cohesive base. The egg whites stay tender and well-coated, so you get a velvety texture in every bite—no more chunks of egg floating in mayo.

How to Serve It

This upgraded egg salad shines in so many ways:

• Classic Sandwich: On soft bread with lettuce and tomato.

• On Crackers: For a quick, satisfying snack.

• Stuffed Tomatoes: Hollow out ripe tomatoes and fill generously.

• Lettuce Wraps: A fresh, low-carb option.

• Over Greens: Serve on a bed of mixed greens with avocado, cucumber, and cherry tomatoes.

Simple, yet transformative, this method turns humble egg salad into something special. Keep Carla Hall’s trick in mind next time you crave something creamy, comforting, and delicious—it’s sure to impress.