Salads are my favorite because you can whip them up in no time, and they’re airy, crisp, and tasty.
Whenever I tell my mom I had egg salad for supper, she’ll chuckle and ask, “Are you a vegetarian, girl?”
Well, maybe… but there’s just something irresistible about a well-made egg salad that keeps me coming back for more.
The Secret Ingredient That Changes Everything
It turns out there’s a hidden trick that takes egg salad to a whole new level — and it comes from none other than Chef Carla Hall!
I thought I had egg salad figured out, but this game-changing tip she shared on Instagram completely transformed my approach.
The Basics of Egg Salad
First, let’s cover the simple steps for making a basic egg salad:
Boil Six Large Eggs:
Place them in a pot, cover with cold water, and bring to a boil.
Once boiling, remove from heat and let them sit for 10–12 minutes.
Then, transfer them to a bowl of cold water to cool.
Peel and Chop:
Once cooled, peel the eggs. Normally, you’d mince them all together…
But here’s where Carla Hall’s magic happens.
The Secret Technique: Separate Yolks and Whites
Carefully separate the egg whites from the yolks by tearing them apart.
Chop the egg whites into tiny pieces and place them in a bowl.
Crumble the yolks on top of the chopped whites.
Why does this work?
Separating them creates a creamier texture because the crushed yolks blend smoothly with the mayonnaise, coating the egg whites perfectly.
Mixing the Perfect Egg Salad
In a separate bowl, combine:
½ cup mayonnaise
1 tablespoon mustard
¼ cup finely chopped onion
2 teaspoons chopped chives
Salt and pepper, to taste
Blend these ingredients well.
Then pour the mixture over the chopped eggs and gently stir until creamy and smooth.
Why This Trick Works
The magic is in the texture:
The yolks and mayonnaise blend into a silky coating for the whites, giving your egg salad a velvety, cohesive texture — not just chunks of egg floating in mayo.
Delicious Serving Ideas
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Süßes französisches Rezept mit Milch und Honig: einfach, lecker und für Diäten geeignet
