The fundamentals of egg salad preparation are worth discussing first. Whisk together the eggs, mayonnaise, mustard, onion, chives, salt, and pepper; these are basic ingredients that you likely already have on hand. A simple egg salad may be prepared according to these steps:
Begin by boiling six big eggs. Put them in a pot, add cold water, and boil until they’re tender. After the water comes to a boil, remove it from the heat and allow the eggs to rest for 10 to 12 minutes. Next, place them in a basin of cold water to chill.
Chop and Peel: When the eggs are cold enough to handle, peel them. You would normally mince them, but Carla Hall’s magic is about to happen.
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You can elevate your egg salad to a whole new level by separating the whites and yolks. This method is reminiscent of deviled eggs, but modified for use in egg salad.
Carefully separate the egg whites from the egg yolks by tearing them apart. Put the egg whites in a basin after breaking them into tiny pieces.
On top of the shredded egg whites, crumble the yolks. A creamier egg salad may be achieved by separating the textures in this way.
In a separate dish, mix together half a cup of mayonnaise, one tablespoon of mustard, about quarter cup of finely chopped onion, a couple of teaspoons of chopped chives, salt, and pepper to taste. Completely combine these egg-free ingredients.
Mix the mayonnaise and whisk in the egg yolks and whites. Pour the mixture over the eggs. Add the remaining ingredients and stir gently until smooth and creamy.
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