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

1. Perfect Boiling:
   Place eggs in a saucepan and cover with cold water. Bring to a gentle boil, then cover, remove from heat, and let sit for 10 minutes. This ensures tender whites and creamy yolks.

2. Shock in Ice Water:
   Transfer eggs immediately to an ice bath for 5 minutes. This stops cooking and makes peeling effortless.

3. Mash with Care:
   Chop or mash eggs while still slightly warm — they absorb the dressing better, creating a creamier texture.

4. Balance the Dressing:
   Mix mayonnaise, mustard, and lemon juice separately before folding into the eggs. This guarantees even coating and flavor distribution.

5. Season Thoughtfully:
   Add salt and pepper gradually, tasting as you go. A pinch of paprika or cayenne can add a subtle lift.

6. Chill Briefly:
   Let the egg salad rest for at least 30 minutes before serving. This allows the flavors to meld and deepen.

Serving Ideas

• Spoon onto toasted sourdough or croissants.

• Wrap in lettuce leaves for a lighter option.

• Serve as a dip with crackers or cucumber slices.