Let’s be honest — egg salad has a bit of an identity crisis.
To some, it’s:
A sad sandwich in a plastic container
A dry, lumpy mess
The thing you eat when there’s nothing else
But to those in the know?
It’s creamy, rich, and deeply satisfying — a cool, comforting bite that tastes like summer picnics, deli counters, and slow Sundays.
And if you think you’ve mastered egg salad?
Think again.
Because Carla Hall — beloved chef, Top Chef star, and queen of soulful cooking — revealed a game-changing technique on Instagram that’s been making the rounds on Reddit, food blogs, and kitchen counters everywhere.
It’s simple.
It’s brilliant.
And it transforms egg salad from meh to magnificent.
Let’s dive into Carla Hall’s secret — and how to make the creamiest, dreamiest egg salad of your life.
🥚 The Secret: Separate the Yolks from the Whites
Yes, really.
Just like you do for deviled eggs, you’ll separate the yolks and whites after boiling.
But here’s why it works:
Egg yolks are soft, rich, and mash into a velvety paste
Egg whites are firm and hold their shape
When you crush the yolks first, then mix them with mayo and seasoning, you create a silky base
Then, gently fold in the chopped whites for perfect texture contrast
The result?
A salad that’s creamy in every bite, not chunky, not dry, not gloppy — just smooth, balanced, and luxurious.
No more egg chunks floating in mayo.
No more dry bites.
Just pure, creamy perfection.
🧄 Ingredients (Serves 4):
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