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:
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.
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.
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.
Combine Gently: Fold the dressing into the egg whites until evenly coated and creamy.
Why It Works
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