![](\"https:\/\/www.simplyrecipes.com\/thmb\/Xf5wn_2K_zT6NxB07bDzrfXcvhg=\/4032x2688\/Simply-Recipes-Egg-Salad-Upgrade-LEAD-01-a4eb2df9a71d43ed93f1f066b4cb8ec3.jpg\")
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I\u2019ve had an egg salad sandwich on my mind as of late\u2014I\u2019m not sure if it\u2019s the turn to spring or just the fact that it\u2019s been too darn long since I\u2019ve last had one, but I\u2019ve got a hankering. Whatever the impetus for my egg salad sandwich craving, I came to the realization that I\u2019ve actually very little experience preparing egg salad myself; growing up, my grandma was the one who made it, and since then, I\u2019ve only really indulged in the egg-based dish when eating out.\u00a0\n<\/p>\n
Determined to make diner-quality egg salad at home, I reached out to a handful of culinary experts to ask for their top tips on making egg salad. While the experts had a variety of advice, there was a single tip that all four agreed was the ticket for the best egg salad.\u00a0\n<\/p>\n
<\/p>\n <\/p>\n All four chefs concur that the most important part of making egg salad is getting the texture right. \u201cEgg salad can go wrong when the texture is mushy,\u201d says Jawad. \u201cSome egg salad recipes include mashing the eggs until they almost become a paste, which makes it feel like baby food to me.\u201d And no one wants a baby food salad sandwich!\u00a0\n<\/p>\n There are three main methods of avoiding this unsavory baby food outcome: how you cook the eggs, how you mix the salad, and what ingredients you use.\u00a0\n<\/p>\n Cooking:<\/strong> \u201cIf the eggs are overcooked or not properly chilled, both texture and flavor are affected,\u201d says Wells, recommending that after the eggs cook they be \u201cimmediately transferred to an ice bath for 20 minutes to ensure they peel easily and stay tender.\u201d Where undercooking eggs risks ingesting harmful bacteria, \u201covercooking them leads to rubbery whites and dry yolks,\u201d explains Audet, adding that if the eggs are left boiling for too long, you\u2019ll get \u201cthat dreaded gray-green ring around the yolk.\u201d Most of the experts agree that around 9 minutes is the golden window for perfectly textured eggs.\u00a0\n<\/p>\n Mixing: <\/strong>This was the most important of all the texture-controlling steps in egg salad-making, according to these chefs. Put simply, do not<\/em> overmix. Instead, advises Awada, \u201cuse a fork or a gentle chop so you can keep some nice, soft chunks\u2014this will make every bite more satisfying.\u201d Jawad agrees, saying the eggs must always be\u201c \u201cchopped, not mashed.\u201d\n<\/p>\n Ingredients: <\/strong>For the final texture tip, the experts all advise adding a single ingredient into your egg salad: celery. \u201cAdd a little crunch,\u201d suggests Awada, \u201cto level it up a good egg salad, add some texture with finely chopped celery.\u201d She also likes bacon or red onion for the added crunch factor. Audet agrees, saying that along with celery she finds \u201cfinely diced pickles adds much needed balance.\u2019\u2019<\/p>\n<\/div>\n #Secret #Egg #Salad #Experts<\/p>\n","protected":false},"excerpt":{"rendered":" I\u2019ve had an egg salad sandwich on my mind as of late\u2014I\u2019m not sure if it\u2019s the turn to spring or just the fact that it\u2019s been too darn long since I\u2019ve last had one, but I\u2019ve got a hankering. Whatever the impetus for my egg salad sandwich craving, I came to the realization that […]<\/p>\n","protected":false},"author":1,"featured_media":1077,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[152,53,106,403],"class_list":["post-1076","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-egg","tag-experts","tag-salad","tag-secret"],"_links":{"self":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1076","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1076"}],"version-history":[{"count":0,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1076\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media\/1077"}],"wp:attachment":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1076"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1076"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1076"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}} The Experts I Asked <\/span> <\/h2>\n
The Top Tip for the Best Egg Salad <\/span> <\/h2>\n