I Asked 4 Chefs How To Make the Best Egg Salad—They All Said the Same Thing

If I had to name my most-ordered deli sandwich, egg salad is definitely the frontrunner. I can’t help it! The flavor, texture, and nostalgia of this iconic spread has made me a forever fan. And while I’ve loved egg salad since I was a kiddo, with the seemingly endless amount of ways to prepare it, the recipe continues to intrigue me as an adult. The basic recipe serves as the perfect neutral palette for the flavors of almost any combination of herbs, spices, pantry staples, and fresh produce. 

That said, I’ve found that there’s actually a lot of nuance to whipping up an exemplary egg salad. From peeling the eggs to deciding the right amount of other ingredients, there are plenty of places where I’ve faltered in the past.

In the pursuit of upping my egg salad game, I thought I’d ask a handful of food professionals what their number one tip for making their favorite recipe is. To my surprise, they all had the same word of advice.

The Food Professionals I Asked

• Erin Clarke: Creator of the blog Well Plated and author of the Well Plated Cookbook and Well Plated Every Day
• Joanne Gallagher: Co-creator behind the recipe blog Inspired Taste
• Kat Marris: Senior recipe developer at Green Chef
• Nicole Bonilla: Home cook and creator of the blog Gentle Tummy

How the Make the Best Egg Salad, According to Food Pros

All of these food pros agreed that the most important step in making a better egg salad is to properly cook the eggs. “Avoid overcooking the eggs to prevent dry yolks,” says Clarke. “Overcooked eggs are rubbery,”Gallagher agrees, “but undercooked eggs lack structure.” 

To achieve the perfect Goldilocks eggs, preventing both dry and overcooked or runny, jammy yolks, these chefs all suggest the same stovetop cooking method. As Bonilla explains it, “Bring the eggs to a boil, then turn off the heat and let them sit for 10 to 12 minutes before plunging them into an ice bath.”

Starting with room temperature eggs (and water that covers them by about an inch in the saucepan) and submerging them in an ice bath after cooking are key steps for easier peeling. “You can also place the eggs in the refrigerator and peel them a few days later, which actually makes for an even easier peeling experience,” Marris adds. From there, you’re ready to chop or grate your eggs and make a simple recipe using mayo, salt, and pepper. 

The Extra Ingredients That Help Make the Best Egg Salad

While the dish is perfectly delicious at this point, many foodies let their creativity run wild, adding a range of mix-ins. These professionals all agree that herbs are among tastiest additions. “A sprinkle of fresh herbs, like dill or chives, enhances the flavor and makes the dish look as fresh as it tastes,” Clarke declares. 

If you don’t have fresh herbs, reach for dried dill. “The combination of dried dill and parsley in equal parts brings just the right balance of flavors. After years of experimenting, I've learned that dried herbs actually work better than fresh in egg salad because they don't release excess moisture during storage, and they're always ready in your pantry,” Bonilla explains. They also don’t take extra prep.

While it may seem intuitive, these chefs’ reminder of starting with perfectly hard boiled eggs is key. I know what I’ll be having for lunch tomorrow!