dish Recipes

"Why I Always Dread Egg Salad at Restaurants

and How to Make It Perfect at Home"

Egg salad: a dish so simple yet so easily ruined when prepared carelessly. I always find myself dreading it at restaurants, where it often turns up overly mushy, bland, or drowning in mayonnaise. The tragedy lies in how wonderful egg salad can be when made right—creamy, tangy, and full of rich flavor. If you're like me and want to reclaim the joy of this classic dish, here's how to make egg salad at home, step by step, to ensure it’s just the way you like it.

The Downfalls of Restaurant Egg Salad

Before diving into the method, let’s dissect why egg salad can be disappointing at restaurants:

1. Overcooked Eggs: Many establishments boil eggs until the yolks are chalky and the whites rubbery.

2. Excess Mayonnaise: Instead of enhancing the eggs, some places drown them in mayo, turning the dish into a gloopy mess.

3. Lack of Seasoning: Egg salad needs balanced seasoning to shine. Skimping on salt, pepper, or tangy elements like mustard can leave it tasting flat.

4. Mass Production Issues: When made in bulk, egg salad often loses its freshness and texture.

The solution? Make it yourself at home, where you can control every detail.

Perfect Egg Salad Recipe: Step-by-Step Guide

Ingredients

6 large eggs

3 tablespoons mayonnaise (adjust to taste)

1 teaspoon Dijon mustard

1 teaspoon lemon juice or white vinegar

1 small stalk of celery, finely chopped (optional, for crunch)

2 tablespoons fresh herbs (e.g., parsley, dill, or chives), finely chopped

Salt and freshly ground black pepper, to taste

Equipment