Egg salad seems simple.
But if you’ve ever made it at home and ended up with:
Chalky yolks
Watery texture
Bland flavor
Or a sad, mushy mess…
Then you know — not all egg salads are created equal.
The truth is:
Great egg salad isn’t luck.
It’s technique.
And behind every creamy, rich, restaurant-quality egg salad is a chef who knows the secrets — from perfect boiling to bold seasoning.
Let’s dive into the pro tips that transform humble hard-boiled eggs into a luxurious, flavor-packed masterpiece you’ll want to eat straight from the bowl.
🥣 The Secret? It Starts With the Eggs:
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