Egg salad may seem simple, but elevating it to restaurant-quality requires attention to detail and a few chef-approved secrets. With perfectly cooked eggs, the right balance of ingredients, and a touch of creativity, you can make the best egg salad of your life. Here are the secrets to making a rich, creamy, and flavorful egg salad that stands out:

 

1. Perfectly Cook the Eggs
The texture of your egg salad begins with the eggs. Overcooked eggs can lead to a chalky yolk and rubbery whites, while undercooked eggs won’t hold up in the salad.

Chef’s Tip: Use this foolproof method for perfect hard-boiled eggs:
Place the eggs in a pot and cover them with cold water.
Bring the water to a gentle boil, then reduce the heat to a simmer.
Cook for 9–11 minutes for fully set yolks.
Immediately transfer the eggs to an ice bath for 5–10 minutes. This stops the cooking process and makes peeling easier.

2. Use the Right Mayonnaise
Mayonnaise is the base of any good egg salad, and using a high-quality mayo makes all the difference.

Chef’s Tip: Opt for a rich, creamy mayonnaise like Duke’s or Hellmann’s. If you’re adventurous, try making homemade mayonnaise for an extra luxurious touch.
3. Add a Tangy Element
A little acidity balances the richness of the eggs and mayonnaise.

 

Options:
Mustard: A teaspoon of Dijon or yellow mustard adds depth and tang.
Vinegar: A splash of white wine vinegar or apple cider vinegar enhances the flavor.
Lemon Juice: A squeeze of fresh lemon brightens the salad.
4. Season Generously
Seasoning is key to making the flavors pop.

Chef’s Tip: Use a combination of:
Kosher salt: For balanced salinity.
Freshly ground black pepper: Adds a subtle kick.
Paprika (optional): For a hint of smokiness and a pop of color.
5. Incorporate Texture
A good egg salad has layers of texture to keep it interesting.

Ideas for Add-Ins:
Celery: Finely chopped for crunch.
Green Onions or Chives: Adds a mild onion flavor.
Pickles or Relish: For a tangy, slightly sweet contrast.
Radishes: Thinly sliced or diced for a peppery bite.

6. Chop Eggs Carefully
How you chop the eggs affects the texture of the salad.

Chef’s Tip: For a creamy yet chunky consistency:
Mash half of the eggs with a fork to create a smooth base.
Roughly chop the other half into small pieces for texture.
7. Don’t Skip the Chill Time
Allowing the egg salad to chill enhances the flavors.

Chef’s Tip: After mixing, cover and refrigerate the salad for at least 30 minutes before serving. This lets the flavors meld and intensify.
8. Serve Creatively
Egg salad isn’t just for sandwiches. Change it up with unique serving ideas.

Serving Suggestions:
Classic Sandwich: On toasted bread with lettuce.
Lettuce Cups: For a low-carb option.
Crackers or Crostini: Perfect for an appetizer.
Stuffed Avocados: Scoop the egg salad into halved avocados for a healthy, filling meal.

9. Add a Secret Ingredient
Every chef has a little something extra to make their egg salad memorable.

Ideas:
A pinch of sugar: Balances acidity and enhances the flavor.
A dash of hot sauce: For subtle heat.
A sprinkle of everything bagel seasoning: Adds a savory, crunchy topping.
A drizzle of truffle oil: For a gourmet touch.