Transform a basic egg salad into a restaurant-quality dish with these professional techniques.
Why Most Egg Salad Fails (and How to Fix It)
Common mistakes:
Overcooked eggs → rubbery texture
Underseasoned → bland flavor
Poor binding → watery texture
Chef’s solution: Use the 3-2-1 Method for foolproof results every time.
The 3-2-1 Perfect Egg Salad Formula
3 Egg Cooking Secrets
Steam, Don’t Boil
Place eggs in 1 inch of simmering water (avoid a rolling boil).
Cover and steam for 11 minutes → no gray yolks.
Ice Bath + Crack
Immediately transfer eggs to an ice bath.
Lightly crack shells before chilling → makes peeling effortless.
Separate Yolks & Whites
Dice the whites for texture.
Mash the yolks to create a creamy base.
2 Binding Agents
½ cup mayonnaise (Duke’s or Kewpie for extra richness)
1 tablespoon Dijon mustard (adds depth without sharpness)
1 Texture Booster
¼ cup quick-pickled shallots (soak in 1 tbsp vinegar + pinch of sugar)
Ultimate Egg Salad Recipe
(Makes 4 sandwiches)
Ingredients
8 large eggs (steamed per above)
½ cup mayonnaise
1 tbsp Dijon mustard
¼ cup pickled shallots
2 stalks celery, finely diced
2 tbsp fresh chives
1 tsp lemon zest
½ tsp smoked paprika
Salt & pepper, to taste
Method
see continuation on next page
