Egg salad is a classic dish that can be as simple or sophisticated as you make it. While most people stick to the standard recipe, incorporating Chef Carla Hall’s secret method elevates this humble dish to gourmet status. This recipe shares all the basics with a touch of culinary magic to create the ultimate egg salad.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise (or Greek yogurt for a lighter option)
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped onion
- 1 tablespoon fresh chives, chopped
- Salt and freshly ground black pepper to taste
- The secret ingredient: A dash of smoked paprika
- Optional: 1 teaspoon white vinegar (for boiling eggs)
Step-by-Step Instructions
1. Boil the Eggs
- Place the eggs in a pot and cover them with cold water.
- Add a teaspoon of white vinegar to the water. This helps make peeling easier.
- Bring the water to a boil. Once it’s boiling, turn off the heat and let the eggs sit in the hot water for 10–12 minutes.
- After cooking, transfer the eggs to a bowl of ice water to cool completely. This stops the cooking process and makes peeling easier.
2. Peel and Chop the Eggs
- Peel the eggs once they’re cool to the touch.
- Here’s Carla Hall’s twist: Instead of finely chopping the eggs with a knife, use a fork to gently mash them. This method creates a creamy yet chunky texture, ensuring each bite is satisfying and flavorful.
3. Prepare the Base
- In a medium-sized bowl, mix the mayonnaise, Dijon mustard, smoked paprika, onion, and chives.
- Add salt and pepper to taste, adjusting as necessary.
4. Combine the Ingredients
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