1. Steam, don’t boil – Place eggs in 1” simmering water (not rolling boil) for 11 mins → yields tender yolks, no green rings

2. Ice bath + crack – After cooking, plunge into ice water and lightly crack shells (makes peeling effortless)

3. Dice whites, mash yolks – Keeps ideal texture (no mushy salad!)

2 Binding Agents

• ½ cup mayo (Duke’s or Kewpie preferred)

• 1 tbsp Dijon mustard (adds depth without sharpness)

1 Unexpected “Crunch Factor”

• ¼ cup quick-pickled shallots (soak thin slices in 1 tbsp vinegar + pinch sugar for 5 mins) → cuts richness

Ultimate Egg Salad Recipe

(Makes 4 generous sandwiches)

✅ Ingredients

• 8 large eggs

   

   (steamed using above method) 

• ½ cup mayo

• 1 tbsp Dijon mustard

• ¼ cup pickled shallots (drained)

• 2 stalks celery, finely diced

• 2 tbsp fresh chives, minced

• 1 tsp lemon zest

• ½ tsp smoked paprika

• Salt & pepper to taste

✅ Pro Upgrade

• 1 tbsp chopped capers (for briny pops)

Step-by-Step Assembly

1. Peel and separate yolks/whites. Dice whites, mash yolks with fork.

2. In bowl, mix yolks with mayo, mustard, and lemon zest until smooth.

3. Gently fold in whites, shallots, celery, chives, and capers.

4. Season with paprika, salt, and pepper.

5. Chill 1 hour before serving (lets flavors marry!).

Chef’s Serving Secrets

🍞 Best bread: Toasted brioche or croissants
🥬 Crunch boost: Add arugula or butter lettuce
🥪 Next-level twist: Layer with crispy bacon and avocado