Egg salad is a timeless classic, but if you’ve ever felt like something was missing, this chef’s secret recipe will change the way you make it forever. While most egg salads rely on basic ingredients like eggs, mayonnaise, and mustard, this version includes a secret ingredient that adds an unexpected twist—apple cider vinegar. A small splash of vinegar brightens up the flavors, balances the richness of the eggs and mayo, and enhances the overall taste, making every bite more delicious.
Another key to this perfect egg salad is the texture. Instead of mashing everything together into a paste, this recipe keeps the eggs slightly chunky while blending in just the right amount of creamy dressing. A sprinkle of smoked paprika adds a touch of warmth, while finely chopped celery or pickles give it a slight crunch for contrast.
This egg salad isn’t just easy to make—it’s also versatile. Enjoy it as a classic sandwich filling, stuff it into lettuce wraps for a low-carb option, or serve it with crackers for a quick snack. It’s perfect for meal prepping since it stays fresh and flavorful in the fridge for a few days.
Once you try this elevated egg salad recipe, you’ll never go back to the bland, store-bought versions. Whether you’re making a quick lunch or impressing guests at a gathering, this chef-inspired version is sure to be a hit. Give it a try, and you might just find yourself making a double batch next time! 🥚✨
A Chef’s Secret for the Best Egg Salad
Ingredients:
• 6 large eggs
• ¼ cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar (chef’s secret ingredient!)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon smoked paprika
• 1 tablespoon finely chopped chives
• 1 tablespoon finely chopped celery (optional for crunch)
• 1 teaspoon sweet pickle relish (optional)
Instructions:
1. Boil the Eggs: Place eggs in a saucepan and cover with water. Bring to a boil, then turn off the heat and let sit for 10 minutes. Transfer eggs to an ice bath and let cool before peeling.
2. Mash or Chop: Peel the eggs and mash them with a fork for a creamier texture or chop them for a chunkier consistency.
3. Mix the Dressing: In a bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, and smoked paprika. Mix well.
4. Combine: Add the eggs, chives, celery, and relish (if using) to the dressing and mix until evenly coated.
5. Chill & Serve: Let the egg salad chill in the refrigerator for at least 30 minutes for the flavors to blend. Serve on toasted bread, crackers, or fresh lettuce wraps.
Enjoy this chef-inspired twist on classic egg salad! 🥚✨