Options:
Mustard: A teaspoon of Dijon or yellow mustard adds depth and tang.
Vinegar: A splash of white wine vinegar or apple cider vinegar enhances the flavor.
Lemon Juice: A squeeze of fresh lemon brightens the salad.
4. Season Generously
Seasoning is key to making the flavors pop.
Chef’s Tip: Use a combination of:
Kosher salt: For balanced salinity.
Freshly ground black pepper: Adds a subtle kick.
Paprika (optional): For a hint of smokiness and a pop of color.
5. Incorporate Texture
A good egg salad has layers of texture to keep it interesting.
Ideas for Add-Ins:
Celery: Finely chopped for crunch.
Green Onions or Chives: Adds a mild onion flavor.
Pickles or Relish: For a tangy, slightly sweet contrast.
Radishes: Thinly sliced or diced for a peppery bite.
6. Chop Eggs Carefully
How you chop the eggs affects the texture of the salad.
Chef’s Tip: For a creamy yet chunky consistency:
Mash half of the eggs with a fork to create a smooth base.
Roughly chop the other half into small pieces for texture.
7. Don’t Skip the Chill Time
Allowing the egg salad to chill enhances the flavors.
