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

The Complete Recipe: Your Blueprint for Perfection

Ingredients:

• 8 large eggs

• ½ cup high-quality  mayonnaise

• 1 tbsp Dijon mustard

• 1 tbsp plain Greek  yogurt or sour cream

• 2 tbsp minced shallot or green onion

• 1 celery rib, finely chopped

• 2 tbsp sweet pickle relish

• 2 tbsp fresh dill or  chives, chopped

• ½ tsp kosher salt (plus more to taste)

• ¼ tsp black pepper

• Pinch of paprika

Instructions:

1. Steam & Cool: Steam eggs for 11-12 minutes, then plunge into an ice bath. Peel once completely cool.

2. Separate & Mash: Separate yolks and whites. In a bowl, mash yolks into a fine paste.

3. Create the Base: To the yolks, add mayo, mustard, and yogurt. Whisk until perfectly smooth.

4. Chop & Prep: Chop egg whites. Prepare celery, shallot, relish, and herbs.

5. Combine & Season: Gently fold whites and all mix-ins into the yolk base. Season with salt, pepper, and paprika. Taste and adjust.

6. Rest & Serve: For best flavor, cover and refrigerate for at least 30 minutes before serving. This allows the flavors to meld.