A Chef’s Secret for the Best Egg Salad – Creamy, Flavorful & Perfectly Balanced

Café-Style Egg Salad

This egg salad achieves a balance of creamy richness, bright acidity, and subtle crunch without feeling heavy. By combining Greek yogurt with high-quality mayonnaise and applying a double-texture chopping technique, it delivers a tender, non-rubbery salad every time.

Ingredients

• For the Eggs:

  • 8 large eggs, cold

  • Cold water and ice bath

• For the Dressing:

  • ⅓ cup high-quality mayonnaise (e.g., Duke’s or Hellmann’s)

  • 2 tbsp plain Greek yogurt or sour cream

  • 1 tsp Dijon mustard

  • 1 tsp fresh lemon juice (or apple cider vinegar)

  • ¼ tsp kosher salt (plus extra to taste)

  • ⅛ tsp freshly ground black pepper

• For Crunch & Aromatics:

  • 2–3 tbsp finely minced celery

  • 1 tbsp finely minced red onion or chives (soaked in cold water for 5 minutes)

  • 1 tbsp chopped fresh dill, parsley, or chives (optional)