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Egg salad is one of those quietly perfect dishes that never goes out of style. It’s the sandwich you crave for a quick lunch, the comforting bite at a picnic, and the easiest way to turn a few hard-boiled eggs into something satisfying. Let’s explore how to make it really well.
What Makes a Great Egg Salad?
The beauty of egg salad is in its simplicity. At its heart, it’s just chopped hard-boiled eggs mixed with a creamy dressing . The best versions, however, have a perfect balance of creamy richness, a little texture, and a pop of flavor.
The texture is key for many. A common tip for a superior result is to separate the yolks and whites. Press the cooked yolks through a fine mesh sieve to create a smooth, creamy base, and then fold in the chopped egg whites . This gives you that luxurious, melt-in-your-mouth feel with satisfying little bites of egg white . Don’t over-mix, or you’ll end up with a paste instead of a salad with pleasant chunks.
Another secret? Make sure your eggs are completely chilled before you mix them with the mayonnaise. If the eggs are even slightly warm, they can cause the dressing to break, resulting in an oily or watery consistency .
Essential Ingredients for Classic Egg Salad
The recipe is endlessly adaptable, but most versions start with a familiar set of ingredients. Many recipes follow a similar approach: boiled eggs, mayonnaise, mustard, salt, and pepper.
Here is a breakdown of ingredients from a few different takes on the classic:
| Ingredient | Option 1 | Option 2 | Option 3 | Option 4 |
|---|---|---|---|---|
| Eggs | 4 | 6 | 4 | 4 |
| Mayo Base | 2 tbsp Light Mayo | 1/4 C Mayonnaise | 2 tbsp plain yogurt + 1 tbsp olive oil | 2 tablespoons mayonnaise |
| Mustard | 1 tsp Dijon Mustard | 1 Tbsp Yellow Mustard | 1 teaspoon mustard | 1 teaspoon yellow mustard |
| Crunch | 1/4 cup Celery, diced | 2 Tbsp Diced Onion | 1 celery stalk, minced | – |
| Seasoning | 1/4 tsp Salt, 1/4 tsp Pepper | Salt and Pepper to taste | 1/4 tsp salt | kosher salt |