💡Tips

1. Getting The Perfect Egg

Don’t skip the ice bath step after boiling your eggs – it’s really important for getting that perfect texture.

The sudden temperature change stops the cooking process immediately, preventing that grayish ring around the yolk.

If you notice your eggs are still too hard to peel, try adding them to the water only once it’s fully boiling, rather than starting them in cold water.

2. Nailing The Texture

The texture of your egg salad depends a lot on how you mash the eggs. For a creamier texture, mash the eggs more thoroughly. If you prefer some chunks, leave bigger pieces.

A useful method is to first mash the yolks completely with the sour cream and mustard until smooth, then add the chopped whites afterward.

This creates a perfect balance of creamy and chunky textures. Don’t over-mash, or you’ll end up with a paste like consistency.

3. Seasonings

Add your seasonings gradually and taste as you go. Start with less salt than you think you need – you can always add more, but you can’t take it away.

The mustard already adds some saltiness, so be careful not to overdo it. If using garlic powder, add it in small amounts, as it can quickly overpower the other flavors.

Black pepper is best added fresh ground, as pre ground pepper loses its punch quickly.