A Chef’s Key to Exceptional Egg Salad: Techniques for Achieving Creamy Perfection

Egg salad is a timeless classic, but truly exceptional egg salad—silky, balanced, and full of flavor—requires more than just mixing eggs and mayonnaise. Professional chefs follow specific techniques to achieve a creamy texture and perfectly seasoned result every time. With a few thoughtful steps, you can elevate this humble dish into something unforgettable.

Start with Perfectly Cooked Eggs

The foundation of great egg salad begins with eggs that are cooked just right. Overcooking leads to a chalky yolk and a sulfur smell, while undercooking makes the mixture runny.

Chef Technique:
Place eggs in a pot and cover them with cold water. Bring the pot to a boil over medium heat. Once boiling, remove it from heat, cover, and let the eggs sit for exactly 10 to 12 minutes. Cool immediately in ice water to stop the cooking and make peeling easier.

This method produces tender whites and rich, velvety yolks—ideal for a creamy egg salad.

Chop for Texture, Not Just Convenience

Texture is key. Chefs avoid mashing eggs too finely because they want the salad to have body without large chunks.

Chef Technique:
Slice the eggs in half, then chop them into even, small pieces. Many chefs also grate the yolks using a fine grater to create a fluffy, melt-in-your-mouth texture before mixing them into the mayonnaise.

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