If you ask me about my go-to comfort food, my answer is always egg salad. I adore salads in general—they’re fresh, light, and quick to make—but there’s something about a perfectly creamy egg salad that keeps me coming back. My mom jokes, “Do you eat anything other than egg salad?” and honestly, I could.
I thought I had my egg salad game down… until I discovered a secret tip from Chef Carla Hall. She shared this on Instagram, and it completely transformed the way I make egg salad.
Basic Ingredients You’ll Need
- 6 large eggs
- ½ cup mayonnaise
- 1 tbsp mustard
- ¼ cup finely chopped onion
- 2 tbsp chopped chives
- Salt and pepper to taste
Step-by-Step Guide to Perfect Egg Salad
1. Boil the Eggs: Place the eggs in a saucepan, cover with cold water, and bring to a boil. Turn off the heat and let them sit for 10–12 minutes. Then, transfer to a bowl of ice water to cool.
2. Peel and Prep: Once cooled, peel the eggs. Traditionally, you’d just chop them, but here’s where the magic begins.
3. The Secret Trick: Separate the whites from the yolks. Tear the whites into small pieces and crumble the yolks over them. This creates a creamy texture when mixed with the mayo mixture.
4. Mix the Dressing: In a separate bowl, combine mayonnaise, mustard, onion, chives, salt, and pepper. Stir until smooth.
5. Combine Gently: Pour the dressing over the eggs and mix gently. The crumbled yolks blend with the mayonnaise for a velvety, creamy egg salad.
Why This Works: Separating the whites and yolks ensures the yolks mix evenly with the mayonnaise, coating the whites for a smoother texture. No more chunky bites—just creamy perfection.
Serving Suggestions:
- Classic Sandwich: Spread between soft bread slices, add lettuce or tomato for crunch.
- On Crackers: A quick snack for entertaining or a midday bite.
- Stuffed Tomatoes: Hollow tomatoes filled with egg salad make an elegant brunch or light dinner.
- Lettuce Wraps: Low-carb and fresh, perfect for a healthy option.
- Egg Salad Bowl: Serve on a bed of mixed greens with avocado, cherry tomatoes, and cucumber.
Egg salad is simple yet versatile, and with Carla Hall’s tip of separating whites from yolks, you can elevate it to a whole new level. Creamy, flavorful, and satisfying, it’s perfect for lunch, brunch, or any casual gathering. Next time you make egg salad, try this trick—you’ll impress everyone at the table.
