Here’s A Chef’s Secret to the Best Egg Salad — creamy, crunchy, and perfectly balanced in 20 minutes.
The Best Egg Salad (Chef-Level, Foolproof)
The Secret (before we start)
👉 Grate half the eggs + chop half the eggs.
Grated eggs = ultra-creamy base.
Chopped eggs = texture.
This one move changes everything.
Ingredients
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6 large eggs
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⅓ cup mayonnaise (use good mayo)
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1 tsp Dijon mustard
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1 tbsp fresh lemon juice or apple cider vinegar
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¼ cup finely diced celery
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2 tbsp finely diced red onion or shallot
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Salt & freshly ground black pepper
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Optional but elite:
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Pinch of paprika
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Fresh chives or dill
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Instructions (20 Minutes Total)
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Perfect hard-boiled eggs
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Place eggs in cold water, bring to a boil.
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Cover, remove from heat, sit 10–11 minutes.
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Transfer to ice water, cool completely, peel.
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Grate + chop
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Grate 3 eggs on a box grater.
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Chop the remaining 3 eggs into small chunks.
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Combine in a bowl.
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Mix the dressing
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Add mayo, Dijon, lemon juice, salt, and pepper.
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Gently fold — don’t overmix.
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Add crunch
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Fold in celery and onion.
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Taste and adjust seasoning.
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Finish
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Sprinkle paprika and herbs on top.
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Chill 10 minutes if you can (flavors meld = magic).
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Why This Egg Salad Hits Different
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Grated eggs = creamy without extra mayo
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Acid (lemon/vinegar) cuts richness
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Fine dice crunch keeps it balanced
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Dijon > yellow mustard for depth
Serving Ideas
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Classic sandwich (toasted bread is non-negotiable)
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On croissants 🥐
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In lettuce cups
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Scooped with crackers or pita chips
Want a Southern-style, healthy Greek yogurt swap, or deviled-egg egg salad twist next?