A Chef’s Secret to Creamy, Perfectly Balanced Egg Salad

What You Will Need

Simple ingredients, big flavor. Start here.

For the eggs:

• 8 large eggs, cold from the fridge

• Ice for an ice bath (trust the process on this one)

For the creamy, balanced dressing:

• One-third cup good mayonnaise

• 2 tablespoons plain Greek yogurt or sour cream, the secret for tang and lightness

• 1 teaspoon Dijon or yellow mustard

• 1 teaspoon fresh lemon juice or apple cider vinegar, the brightening trick

• One-quarter teaspoon kosher salt, plus more to taste, and a pinch of black pepper

For texture and freshness:

• 2 to 3 tablespoons finely minced celery

• 1 tablespoon minced red onion or chives, soaked briefly in cold water to mellow

• 1 tablespoon fresh dill, parsley, or chives, optional but recommended

For a lighter version, use all Greek yogurt or avocado mayo. No celery? Finely diced cucumber or jicama adds a similar crunch. A little crumbled feta or a spoonful of pesto turns it gourmet.