A Chef’s Secret for the Best Egg Salad

My response to the question “what’s my go-to food?” is invariably salad. Except it’s not just old salad; it’s egg salad! Salads are my favorite. You can whip these up in no time at all, and they’re airy, crisp, and tasty. If I tell my mom I had egg salad for supper, she’ll usually chuckle. “Are you a vegetarian, girl?” is her go-to teasing question. I mean, I do, but there’s just something irresistible about a well-made egg salad that makes me need more.

It turns out there’s a hidden ingredient that elevates the already great egg salad to a whole new level. I thought I had it figured out. Who taught me this, anyway? Amazing chef Carla Hall, of all people. My egg salad game was utterly upended when she revealed this life-altering tip on Instagram.

this is from Reddit

The fundamentals of egg salad preparation are worth discussing first. Whisk together the eggs, mayonnaise, mustard, onion, chives, salt, and pepper; these are basic ingredients that you likely already have on hand. A simple egg salad may be prepared according to these steps:

Begin by boiling six big eggs. Put them in a pot, add cold water, and boil until they’re tender. After the water comes to a boil, remove it from the heat and allow the eggs to rest for 10 to 12 minutes. Next, place them in a basin of cold water to chill.

Chop and Peel: When the eggs are cold enough to handle, peel them. You would normally mince them, but Carla Hall’s magic is about to happen.

For ingredients and full cooking instructions, continue reading (>)

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