As a high-protein topping on whole-grain crackers
In a lettuce cup for a low-carb option
💡 Pro Tips:
Use fresh eggs that are a few days old—easier to peel!
Don’t overdo the mayo—you want creamy, not soupy.
Balance the richness with acidity (vinegar or lemon juice).
Add texture with celery, pickles, or radishes.
Upgrade with extras: Try chopped capers, a touch of horseradish, or crumbled bacon for a modern twist.
🧠 Final Thoughts
The best egg salad is more than the sum of its parts. With a few chef-approved techniques—like grating the eggs and mixing your dressing separately—you can take this classic dish to new heights.
It’s creamy without being heavy, flavorful without being fussy, and elegant enough to serve at brunch or a garden party. Once you try it this way, you might never settle for “just okay” egg salad again.
