The Chef’s Guide to Perfectly Creamy Egg Salad 🥚✨
Creamy egg salad is deceptively simple—and all about technique. Here’s how chefs get it silky, balanced, and never watery or bland.
1. Start with Perfectly Cooked Eggs
Overcooked eggs = chalky yolks.
Chef method
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Place eggs in a single layer.
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Cover with cold water by 1 inch.
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Bring to a full boil, then cover and turn off heat.
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Let sit 10–11 minutes.
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Transfer immediately to an ice bath for 5 minutes.
Result: tender whites, creamy (not green) yolks.
2. Peel Like a Pro
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Peel from the wide end (air pocket).
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Peel under running water to loosen the shell.
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Fresh eggs? Crack and roll gently before peeling.
3. Chop for Texture
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Chop whites and yolks separately.
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Mash yolks first to create the creamy base.
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Fold in whites last to keep texture.
4. The Creamy Base (Chef Ratio)
For 6 large eggs:
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3 Tbsp mayonnaise (full-fat for best texture)
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1 tsp Dijon mustard
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1–2 tsp lemon juice or white wine vinegar
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¼ tsp kosher salt (to start)
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Fresh cracked black pepper
Mash until ultra-smooth before adding egg whites.
Chef tip: For extra silkiness, whisk the yolk mixture before folding.
5. Balance & Boost Flavor
Add one or two—never all:
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Finely minced shallot or chives
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A pinch of paprika or smoked paprika
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Tiny dice of celery for crunch
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A few drops of hot sauce (not heat—depth)
Taste. Adjust salt and acid last.
6. Fold, Don’t Stir
Use a spatula and gentle folds. Overmixing breaks the whites and turns the salad gluey.
7. Rest Before Serving
Cover and chill 15–30 minutes. This allows flavors to meld and the texture to set.
Chef Variations
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Ultra-Creamy: Replace 1 Tbsp mayo with crème fraîche
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Classic Deli: Add sweet relish (½–1 tsp)
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Healthy-Creamy: Half mayo, half Greek yogurt
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Luxury: Finish with a drizzle of olive oil and flaky salt
Serving Ideas
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Toasted brioche or sourdough
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Croissant sandwich
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Lettuce cups
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Crackers or endive leaves