A Chef’s Secret for the Best Egg Salad

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When asked about my go-to food, I always say salad. But it’s not just any salad; it’s egg salad! Salads are my favorite because they’re quick to whip up and always refreshing. When I tell my mom I had egg salad for dinner, she usually chuckles and asks, “Are you a vegetarian, girl?” I mean, I am, but there’s something irresistible about a well-made egg salad that I can’t resist.

It turns out there’s a hidden ingredient that takes egg salad to a whole new level. Who taught me this? The amazing chef Carla Hall! My egg salad game changed forever when she shared this life-altering tip on Instagram.

The Basics of Egg Salad Preparation

Let’s start with the fundamentals of making egg salad. You’ll want to whisk together eggs, mayonnaise, mustard, onion, chives, salt, and pepper—basic ingredients that are probably already in your kitchen. Here’s how to make a simple egg salad:

  1. Boil the Eggs: Begin by boiling six large eggs. Place them in a pot, cover with cold water, and bring to a boil. Once the water reaches a boil, remove the pot from heat and let the eggs sit for 10 to 12 minutes. Afterward, transfer the eggs to a bowl of cold water to chill.
  2. Chop and Peel: Once the eggs are cool enough to handle, peel them. Normally, you’d mince them, but Carla Hall’s magic is about to happen.

The Game-Changing Method

 

Instructions:

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