A Chef’s Secret for the Best Egg Salad: Your Guide to Creamy, Dreamy Perfection

Part 2: The Creamy Canvas – Building the Yolk Base

This is where the magic starts.

1. Separate the yolks from the whites. Place the yolks in a medium bowl.

2. Using a fork, mash the yolks into a fine, crumbly paste.

3. To the yolks, add:

   • ½ cup high-quality mayonnaise (Duke’s for tang, Kewpie for richness, or Hellmann’s for classic flavor)

   • 1 tablespoon Dijon mustard (for sharpness and emulsification)

   • 1 tablespoon plain Greek yogurt or sour cream (for tang and to lighten the texture)

4. Whisk vigorously until the mixture is completely smooth, creamy, and uniform. This is your Savory Yolk Paste.

Part 3: The Flavor Symphony – Chopping & Combining

Now, build texture and complexity.

1. Chop the Egg Whites: Using a sharp chef’s knife, chop the whites into small, uniform pieces. An egg slicer can make them mushy.

2. Prepare the Mix-Ins:

   • 2 tablespoons finely minced shallot or green onion (soak in cold water for 5 minutes to mellow the raw bite)

   • 1 rib of celery, finely diced

   • 2 tablespoons sweet pickle relish or finely chopped cornichons

   • 2 tablespoons chopped fresh herbs (dill, chives, or parsley)

3. Combine: Gently fold the chopped egg whites and all the mix-ins into the creamy yolk base.

4. Season to Perfection: Add ½ teaspoon kosher salt, ¼ teaspoon black pepper, and a pinch of paprika or cayenne. Taste! Adjust with more salt, a squeeze of lemon juice, or a dash of hot sauce as desired.