A Chef’s Secret for the Best Egg Salad
Most people think of egg salad as a simple, mushy mixture, but the secret to a truly great version lies in the contrast. This recipe introduces the bold crunch of thick-cut bacon and a hint of red onion to provide a sharp, savory bite that elevates the creamy egg base to a whole new level.
Why This Recipe Stands Out
- The “Secret” Texture: Instead of over-processing the eggs into a paste, we roughly chop them to maintain a hearty, rustic feel.
- The Smoky Element: Crispy bacon bits add a depth of flavor that complements the richness of the yolks perfectly.
- The Perfect Binder: A mix of high-quality mayonnaise and a touch of Dijon mustard provides a tangy, velvety finish without being greasy.
Ingredients
| Category | Item | Quantity | Note |
| The Base | Hard-Boiled Eggs | 8 large | Peeled and cooled completely. |
| The Crunch | Crispy Bacon | 4–6 slices | Thick-cut, cooked until very crisp and crumbled. |
| Red Onion | 2 tbsp | Finely minced for a sharp bite. | |
| The Cream | Mayonnaise | 1/2 cup | Use a high-quality, full-fat brand. |
| Dijon Mustard | 1 tsp | For a subtle, sophisticated tang. | |
| The Seasoning | Fresh Dill or Chives | 1 tbsp | Chopped finely. |
| Smoked Paprika | A pinch | For color and a hint of earthiness. |
Instructions
1. The Perfect Hard-Boil
To get yolks that are creamy but fully set, place eggs in a pot of cold water. Bring to a boil, then immediately remove from heat, cover, and let sit for 11 minutes. Transfer to an ice bath for at least 10 minutes before peeling.
2. The Rough Chop
Instead of mashing with a fork, use a sharp knife to roughly chop the eggs into 1/2-inch pieces. This “chef’s secret” ensures the salad has body and doesn’t become a uniform mush.
3. Build the Flavor
In a medium bowl, whisk together the mayonnaise, Dijon mustard, minced red onion, and seasonings. Stirring the aromatics into the dressing first ensures the flavor is evenly distributed.
4. Combine and Fold
Gently fold the chopped eggs and half of the bacon crumbles into the dressing. Use a folding motion rather than stirring vigorously to keep the egg pieces intact.
5. The Final Assembly
Serve on toasted whole-grain or sourdough bread. Top with the remaining crispy bacon right before serving to ensure it stays perfectly crunchy against the creamy salad.
Chef’s Pro-Tips
- Don’t Skip the Cool-Down: Mixing warm eggs with mayonnaise can cause the dressing to separate and become oily. Always ensure your eggs are stone-cold.
- Bread Choice Matters: Use a sturdy, toasted bread (like the multi-grain shown in the images) to support the weight of the hearty salad.
- Make it Ahead: This salad actually tastes better after 30 minutes in the fridge, as the onion and dill flavors have time to infuse into the dressing.
