### The Chef’s Technique
1. **Perfect Hard-Boiled Eggs:** Start by boiling your eggs just right — not overcooked, so the yolks stay creamy, not chalky. Cool them quickly in ice water to stop cooking and make peeling a breeze.
2. **Chunky vs. Smooth:** Rather than turning the eggs into mush, chop them into bite-sized pieces. This adds texture and makes each bite more satisfying.
3. **Layer the Flavors:** Mix mayonnaise and a bit of Dijon mustard for creaminess and tang. Add freshly chopped herbs and crunchy celery or pickles. The crunch adds dimension and freshness.
4. **Season Carefully:** Don’t skip the salt, pepper, and a splash of vinegar or lemon juice — these little extras brighten the salad and prevent it from tasting flat.
### Serving Ideas
Serve your chef-approved egg salad on toasted bread or croissants for a delightful sandwich. It’s also fantastic as a topping for crackers or stuffed into avocado halves for a healthy twist. Perfect for picnics, lunches, or even a quick snack.
### Why You’ll Love This Recipe
Once you try this method, you’ll see why chefs swear by these little tweaks. The creamy yet chunky texture, the bright hints of herbs and acid, and the perfect seasoning all come together to make an egg salad you’ll crave again and again. It’s simple, fast, and utterly delicious.
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Ready to make the best egg salad of your life? Grab those eggs and get cracking — your taste buds will thank you!
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Want me to help you customize this with exact measurements or special variations?
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