How to do it:
- Season the eggs lightly while grating
- Season the mayo mixture before combining
- Taste and adjust at the end
Why it matters: Layered seasoning creates depth. A single pinch of salt at the end just tastes salty. Seasoning throughout tastes like perfectly seasoned egg salad.
Secret #4: Use a Combination of Mayonnaise and… Something Else
Pure mayo can be one-dimensional. The best egg salads use a combination of:
- Good quality mayonnaise (Duke’s, Hellmann’s, or homemade)
- Something tangy – Dijon mustard, pickle juice, or lemon juice
- Something creamy – A little sour cream or Greek yogurt
The ratio: ¾ cup mayo + ¼ cup tangy/creamy element is perfect for 6 eggs.
Secret #5: Add Crunch and Freshness
Texture is everything. Without it, egg salad is just a soft, creamy mush.
Add one or more of these:
- Finely diced celery
- Minced red onion or shallot
- Chopped fresh chives, dill, or parsley
- Crispy bacon bits
- Finely chopped cornichons or pickles
Secret #6: Let It Rest
This is the hardest secret to follow because you’ll want to eat it immediately. But the best egg salad is chilled for at least 30 minutes (preferably 2 hours) before serving.
Why it matters: The flavors need time to meld and deepen. Freshly made egg salad tastes good. Chilled egg salad tastes amazing.
Secret #7: Use Good Bread (or the Right Vehicle)
Even the best egg salad can be let down by sad bread.
Perfect pairings:
- Soft, fresh white bread (crusts removed for tea sandwiches)
- Buttered and toasted brioche
- Croissants
- Rye bread
- Lettuce cups (for low-carb)
- Endive spears (for elegant appetizers)
