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Boil the Eggs: Begin by boiling six large eggs. Place them in a pot, cover with cold water, and bring to a boil. Once the water reaches a boil, remove the pot from heat and let the eggs sit for 10 to 12 minutes. Afterward, transfer the eggs to a bowl of cold water to chill.
Chop and Peel: Once the eggs are cool enough to handle, peel them. Normally, you’d mince them, but Carla Hall’s magic is about to happen.
The Game-Changing Method
The Game-Changing Method
To elevate your egg salad, separate the egg whites from the yolks. This technique, reminiscent of deviled eggs but modified for salad, transforms the dish.
Carefully separate the egg whites from the yolks, breaking the whites into small pieces in a bowl.
Crumble the yolks over the shredded egg whites. This separation creates a creamier texture.
In a separate bowl, mix together half a cup of mayonnaise, one tablespoon of mustard, about a quarter cup of finely chopped onion, a couple of teaspoons of chopped chives, salt, and pepper to taste. Mix these ingredients thoroughly.
Now, whisk the egg yolks into the mayonnaise mixture, then fold in the egg whites gently until smooth and creamy.
Why This Works
Why does separating the eggs result in a creamier salad? The egg whites get perfectly coated with the crushed yolks and mayonnaise, creating a velvety texture. This method ensures a cohesive, creamy consistency in every bite, rather than having chunky bits of egg floating in mayo.
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