Ingredients (Serves 4)
Large eggs
6
Boiled perfectly — see below
Mayonnaise
½ cup
Use Duke’s or Hellmann’s for best flavor
Dijon or yellow mustard
1 tbsp
Tangy depth
Red onion or shallot, finely chopped
¼ cup
Sharp bite — soak in cold water to mellow
Fresh chives, chopped
2 tbsp
Bright, fresh finish
Salt
To taste
Essential
Freshly ground black pepper
To taste
Warmth and spice
Optional: Paprika or hot sauce
A pinch
For flair
✅ Pro Tip: Add a splash of lemon juice for brightness — it cuts the richness beautifully.
🥣 Step-by-Step: How to Make Carla Hall’s Creamy Egg Salad
Step 1: Boil the Eggs Perfectly
Place eggs in a pot and cover with cold water (1 inch above eggs)
Bring to a boil, then remove from heat, cover, and let sit 10–12 minutes
Transfer to an ice bath for 10 minutes — stops cooking and makes peeling easy
✅ No green ring, no rubbery whites — just golden, tender eggs.
Step 2: Peel & Separate
Gently peel the eggs
Carefully separate yolks from whites
Place yolks in one bowl
Place whites in another
Step 3: Mash the Yolks
Use a fork to crush the yolks into a fine, fluffy powder
Add:
Mayonnaise
Mustard
Onion
Chives
Salt & pepper
Mix until smooth and creamy — like a thick dressing
Step 4: Chop the Whites
Roughly chop the egg whites into small, even pieces
Gently fold into the yolk mixture
Stir just until combined — don’t overmix
✅ Why not blend everything?
You want texture — not baby food.
Step 5: Chill & Serve
Cover and refrigerate at least 30 minutes
This lets the flavors meld and the texture firm up
Then serve on:
Toasted bread (try sourdough or brioche)
Crackers
Lettuce cups (low-carb!)
Stuffed in tomatoes or avocados
🧑🍳 Pro Tips for the Best Egg Salad Every Time
Use slightly older eggs
Easier to peel (7–10 days old)
Soak onions in cold water
Removes sharpness
Add a pinch of sugar
Balances acidity — trust us
Don’t skip the chill
Cold = better texture and flavor
Make ahead
Tastes even better the next day
Also, this salad keeps for 3–4 days in the fridge — perfect for meal prep.
🍽️ Final Thoughts: Sometimes the Best Food Isn’t Fancy — It’s Just Made with Care
We chase complicated recipes.
We buy rare ingredients.
We try to impress.
But the truth is:
The most satisfying food is often the simplest — when it’s made with attention, love, and a few secrets.
So next time you crack an egg…
Don’t just make salad.
Make the best egg salad of your life.
Because sometimes, the difference between “just lunch” and “I need the recipe”…
Isn’t in the egg.
It’s in the technique.
And once you try Carla Hall’s yolk-separating trick?
You’ll wonder how you ever made egg salad any other way.
