{"id":813,"date":"2025-03-01T01:05:58","date_gmt":"2025-02-28T17:05:58","guid":{"rendered":"https:\/\/artoz.xyz\/index.php\/2025\/03\/01\/this-is-the-only-mayo-you-should-use-for-egg-salad-according-to-3-chefs\/"},"modified":"2025-03-01T01:05:58","modified_gmt":"2025-02-28T17:05:58","slug":"this-is-the-only-mayo-you-should-use-for-egg-salad-according-to-3-chefs","status":"publish","type":"post","link":"https:\/\/artoz.xyz\/index.php\/2025\/03\/01\/this-is-the-only-mayo-you-should-use-for-egg-salad-according-to-3-chefs\/","title":{"rendered":"This Is the Only Mayo You Should Use for Egg Salad, According to 3 Chefs"},"content":{"rendered":"

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Egg salad can get a bad rap, but I\u2019m not sure why. When made correctly, it\u2019s creamy, rich, and savory\u2014a perfect creation to pile between two slices of toasted bread. While there can be a number of other ingredients added to the dish, the most important, hands down, is mayo. If an egg salad isn\u2019t up to snuff, it\u2019s usually the mayo brand that\u2019s to blame.\u00a0\n<\/p>\n

In order to whip up the very best egg salads for the rest of my sandwich-eating days, I reached out to three culinary experts to get their take on which mayo is the cream of the crop. Amazingly, they all said the same thing.\n<\/p>\n

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The Egg Salad Experts I Spoke With <\/span> <\/h2>\n
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Simply Recipes \/ Getty Images<\/p>\n

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The Mayo That Chefs Like Best for Egg Salad <\/span> <\/h2>\n

All three chefs agreed that Duke\u2019s is the perfect brand for egg salad. \u201cEspecially now that eggs are more expensive than ever, you want to choose your mayo wisely,\u201d says Byrn. The best one? \u201cThat would be Duke\u2019s.\u201d\u00a0\n<\/p>\n

This Southern brand has over a century of mayonnaise-making expertise. DeRemer describes the regional spin that the South Carolinian mayo brings to egg salad: \u201cIn the South, the use of Duke\u2019s is not up for debate when it comes to luncheonette classics like egg salad. It\u2019s practically a Southern heirloom at this point. Duke\u2019s is the way to go if you want an authentic Southern-style egg salad because it aligns well with so many traditional Southern flavors.\u201d\u00a0\n<\/p>\n

Why is it such a great fit for egg salad? Duke\u2019s, says DeRemer, is \u201ctexturally in a league of its own.\u201d Hensel explains that its \u201csmooth, creamy consistency coats the eggs well.\u201d She\u2019s a big fan of Duke\u2019s taste, too: \u201cThe sugar-free recipe gives it a signature vinegar-rich tang that other brands just can\u2019t match.\u201d Duke\u2019s flavor, she argues, \u201cbalances the richness of the eggs, making the salad taste fresh and not too heavy.\u201d\u00a0\n<\/p>\n

Unlike other commercial mayos, Byrn says, Duke\u2019s is not too salty or too sweet. \u201cIt doesn\u2019t steal the show,\u201d he notes. \u201cIt blends like homemade into egg salad, deviled eggs, tuna salad, etc.\u201d\n<\/p>\n

In other words, Duke\u2019s isn\u2019t just for egg salad. With its unparalleled creaminess, Duke\u2019s is DeRemer\u2019s to-go \u201cin ham salad, chicken salad, and even a five-ingredient mayo-based dipping sauce for chicken fingers.\u201d Byrn relies on it for \u201ctomato sandwiches in the summertime\u2014just soft white bread, Duke\u2019s mayo, peeled sliced homegrown tomatoes, and a sprinkle of salt, if you must.\u201d<\/p>\n<\/div>\n

#Mayo #Egg #Salad #Chefs<\/p>\n","protected":false},"excerpt":{"rendered":"

Egg salad can get a bad rap, but I\u2019m not sure why. When made correctly, it\u2019s creamy, rich, and savory\u2014a perfect creation to pile between two slices of toasted bread. While there can be a number of other ingredients added to the dish, the most important, hands down, is mayo. If an egg salad isn\u2019t […]<\/p>\n","protected":false},"author":1,"featured_media":814,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[47,152,706,106],"class_list":["post-813","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-chefs","tag-egg","tag-mayo","tag-salad"],"_links":{"self":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/813","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=813"}],"version-history":[{"count":0,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/813\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media\/814"}],"wp:attachment":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=813"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=813"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=813"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}