🥗 Perfect Egg Salad

by

🥗 Perfect Egg Salad (Creamy + Chunky Style)

This method uses mashed eggs for creaminess and chunky eggs for texture, giving the salad both smoothness and bite.

🧺 Ingredients (Serves 4)

  • 6 large eggs, hard-boiled and peeled

  • ⅓ cup mayonnaise (or Greek yogurt for a lighter taste)

  • 1 tbsp Dijon mustard (or whole-grain mustard)

  • 2 tbsp finely diced red onion or green onion

  • 1 tbsp fresh dill or chives, chopped

  • 1 tsp lemon juice

  • Salt, to taste

  • Freshly ground black pepper, to taste

Optional additions:

  • Pinch of paprika

  • Finely chopped celery

  • Finely chopped dill pickles

👩‍🍳 Step-by-Step Instructions

Step 1: Prepare the Eggs

  1. Roughly chop 4 eggs into about ½-inch pieces.

  2. Place the remaining 2 eggs in a separate bowl and mash them with a fork until smooth.

Step 2: Make the Creamy Base

In a mixing bowl, combine:

  • Mashed eggs

  • Mayonnaise

  • Mustard

  • Lemon juice

  • Onion

  • Fresh herbs

  • Salt and pepper

Mix until smooth and creamy.

Step 3: Fold in the Chunky Eggs

  1. Add the chopped eggs to the creamy mixture.

  2. Gently fold them in so the pieces stay intact.

Step 4: Chill

Cover and refrigerate for 30 minutes so flavors blend together.

🍽 Serving Ideas

  • On toasted bread with lettuce and tomato

  • Inside croissants or soft rolls

  • In lettuce cups or avocado halves

  • With crackers or sliced vegetables

💡 Why This Method Works

  • Mashed eggs bind the salad and make it creamy

  • Chunky eggs add texture and bite

  • Lemon juice balances richness

  • Mustard adds depth without overpowering

This technique is commonly credited to Carla Hall, who promotes mixing textures instead of fully chopping eggs.

❓ Helpful Tips

Avoid rubbery eggs:
Do not overboil. Cook just until firm, then rest in hot water and cool.

Make ahead:
Keeps well in the refrigerator for 3–4 days in a sealed container.

No mayo option:
Use mashed avocado, hummus, or tahini.

Easy peeling:
Use eggs that are not very fresh and cool them in ice water before peeling.

🥚 Final Note

Egg salad is simple food done right:
creamy, textured, comforting, and fresh.

The key is balance — not too smooth, not too rough.

Just honest ingredients prepared with care.

Leave a Comment