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- 6 large eggs, room temperature
- ⅓ cup mayonnaise (full-fat, like Duke’s or Hellmann’s)
- 2 tbsp Greek yogurt or sour cream (adds tang + lightness)
- 1 tsp Dijon mustard (the flavor “glue”)
- 1½ tsp fresh lemon juice or apple cider vinegar
- 2 tbsp finely minced celery
- 1 tbsp finely minced red onion or chives
- ¼ tsp garlic powder (optional but magical)
- Kosher salt & freshly cracked black pepper, to taste
- Pinch of paprika or fresh dill (for garnish)
💡 Pro note: Use pasture-raised eggs—they have richer yolks and firmer whites.
Step-by-Step Instructions
1. Cook the Eggs Like a Pro
Place eggs in a saucepan, cover with 1 inch of cold water. Bring to a boil over high heat. Once boiling, remove from heat, cover, and let sit for 10–11 minutes.
Immediately transfer to an ice bath for 15 minutes. This stops cooking, prevents gray yolks, and makes peeling effortless.
🥚 Peeling trick: Crack eggs underwater or roll gently on the counter—shells slide right off.
2. Chop—Don’t Mash
Roughly chop eggs by hand (not a food processor!). You want pea-sized pieces—some creamy yolk, some tender white—for texture and visual appeal. Over-mashing = gluey egg salad.
3. Build the Dressing
In a bowl, whisk mayo, Greek yogurt, Dijon, lemon juice, garlic powder, salt, and pepper until smooth and glossy.
💬 Taste it! It should be tangy, rich, and balanced—adjust acid or salt as needed.
4. Fold Gently
Add eggs, celery, and onion. Fold with a spatula—don’t stir aggressively. You want to coat, not pulverize.
Cover and chill for 30 minutes (optional but recommended)—flavors marry and it firms up slightly for sandwiches.
Chef’s Tips for Elevating Your Egg Salad
- Acid is key: Underseasoned egg salad tastes flat. Lemon or vinegar “wakes it up.”
- Fat balance: Greek yogurt cuts mayo’s heaviness—keeps it light but creamy.
- Add crunch: Celery, pickles, or even finely diced radish add freshness.
- Herb it up: Dill, chives, or tarragon take it from classic to chef-worthy.
- Spice it: A dash of hot sauce, smoked paprika, or curry powder adds depth.
Serving Ideas That Shine
- Classic: On buttered white bread with lettuce (remove crusts for elegance)
- Low-carb: In butter lettuce cups or endive leaves
- Brunch favorite: Scooped onto avocado halves or croissants
- Appetizer: Rolled into balls and coated with everything bagel seasoning
- Gourmet twist: Top with caviar, smoked salmon, or microgreens
Frequently Asked Questions (FAQs)
Q: Can I make it ahead?
A: Yes! Keeps well for 3–4 days in the fridge. Stir before serving.
Q: Why is my egg salad watery?
A: Likely from warm eggs or too much acid. Cool eggs completely and add liquid gradually.
Q: Can I use avocado instead of mayo?
A: Yes—for a dairy-free version! Mash ½ avocado + 1 tbsp lemon juice + pinch of salt.
Q: How do I keep it from turning green/grey?
A: Avoid overcooking eggs (10–11 min max) and don’t use aluminum bowls (reacts with sulfur).
Final Thoughts: Simple Ingredients, Elevated Results
Great egg salad isn’t about fancy tools—it’s about respecting the ingredients. With perfectly cooked eggs, a bright dressing, and just enough crunch, you get a dish that’s comforting yet refined, humble yet impressive.
So boil those eggs, whisk that dressing, and fold with care. One bite, and you’ll understand why chefs never skimp on the details—even for the simplest dishes.
Made this and nailed the creamy perfection? I’d love to hear your twist—did you add curry? Serve it in lettuce cups? Share your egg salad triumph in the comments below—or tag me on social. And if you know someone who thinks egg salad is “boring,” send them this recipe. You’ll change their mind—one silky bite at a time. 🥚✨💛
