A Chef’s Secret for the Best Egg Salad – Creamy, Flavorful & Perfectly Balanced

Place the 8 cold eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat. The moment it boils, cover with a lid, remove from heat completely, and let stand for exactly 10 minutes.

Transfer the cooked eggs immediately into a large bowl filled with ice water. Let them chill for 10 minutes to stop internal cooking and shrink the egg membrane. Crack the shells gently and peel under cool running water, then pat dry.

Roughly chop 6 of the peeled eggs into uniform chunks. In a separate small bowl, mash the remaining 2 eggs thoroughly with a fork to serve as the creamy binder base.

In a medium bowl, whisk together the ⅓ cup of mayonnaise, 2 tablespoons of Greek yogurt, 1 teaspoon of Dijon mustard, 1 teaspoon of lemon juice, ¼ teaspoon of salt, and ⅛ teaspoon of pepper until completely smooth.

Add both the mashed and chopped eggs, minced celery, drained red onion, and chopped fresh herbs to the dressing bowl. Fold gently with a spatula from the bottom up—do not stir vigorously or overmix into a paste.

Cover and refrigerate for 20 to 30 minutes to allow the dressing to hydrate the ingredients and let the flavors marry. Serve chilled on toasted bread, in lettuce cups, or with crackers.