Let’s be real: egg salad is the unsung hero of quick, satisfying meals. It’s creamy, comforting, and ready in 10 minutes—perfect for lunch, dinner, or even a midnight craving.
And yes, I have told my mom I ate egg salad for supper. Her response? A laugh and, “Are you a vegetarian, girl?”
Truth is, I’m not—but there’s just something irresistibly nostalgic and nourishing about a perfectly balanced egg salad that keeps me coming back for more.
But here’s the twist:
For years, I thought I knew how to make great egg salad… until celebrity chef Carla Hall dropped a revelation on Instagram that completely transformed my recipe—and my tastebuds—forever.
Turns out, there’s one secret ingredient that takes egg salad from “good” to restaurant-quality, crave-worthy, and deeply flavorful. And no—it’s not more mayo.
🥚 Carla Hall’s Genius Secret: Dijon Mustard + a Pinch of Something Unexpected
While many chefs rely on classic mayo-dill combos, Carla Hall’s version (featured on The Kitchen and her social feeds) uses two unexpected touches that balance richness with brightness:
✅ 1. Whole-Grain Dijon Mustard (Not Yellow!)
- Adds tang, depth, and a subtle crunch from the mustard seeds
- Cuts through the richness of yolks and mayo
- Gives that “I can’t put my finger on it—but this is amazing” flavor
✅ 2. A Pinch of Smoked Paprika (or Cayenne for Heat)
- Not enough to make it spicy—just enough to awaken every bite
- Smoked paprika adds a warm, earthy note that elevates the whole dish
- Bonus: It makes your egg salad look gorgeous—golden with flecks of red
💡 Carla’s exact words: “Egg salad shouldn’t be bland—it should sing! Acid, spice, and texture are your friends.”
🥗 The Ultimate Chef-Inspired Egg Salad Recipe (Serves 4)
📝 Ingredients
- 6 large hard-boiled eggs, peeled and chopped
- ¼ cup good-quality mayonnaise (avocado oil or whole egg)
- 1½ tbsp whole-grain Dijon mustard
- 1 tbsp fresh lemon juice (or apple cider vinegar)
- 2 tbsp finely chopped celery (for crunch)
- 1 tbsp fresh dill or chives, minced
- Pinch of smoked paprika (or ¼ tsp cayenne for kick)
- Salt & freshly ground black pepper to taste
- Optional: 1 tsp sweet pickle relish or ½ avocado (for creaminess)
👩🍳 Instructions
- Chop eggs to your preferred texture—some like them fine, others chunky.
- In a bowl, whisk mayo, Dijon, and lemon juice until smooth.
- Gently fold in eggs, celery, herbs, and spices.
- Taste and adjust: Need more tang? Add lemon. More heat? A dash of hot sauce.
- Chill 30 minutes (if you can wait!) to let flavors meld.
- Serve on toasted sourdough, butter lettuce cups, or crackers.
🌟 Pro Tip: For extra luxury, stir in 1 tbsp crème fraîche or a few capers for a French bistro vibe.
🥪 Why This Egg Salad Stands Out
- No blandness: The Dijon adds complexity without overpowering
- Perfect texture: Creamy + crunchy = satisfying mouthfeel
- Bright, not heavy: Lemon and mustard cut richness so it never feels “eggy”
- Versatile: Great in sandwiches, on avocado toast, or as a dip
🥚 Bonus Chef Tips for Perfect Hard-Boiled Eggs (Every Time!)
- Use older eggs (7–10 days old)—they peel easier!
- Start in cold water, bring to a boil, then remove from heat and cover for 10–12 minutes
- Shock in ice water immediately—stops cooking and loosens shells
- Peel under running water for smooth, intact eggs
Final Thought: Simple Food, Elevated Soul
Egg salad doesn’t need to be fussy to be fabulous. With just two chef-approved tweaks, you turn a humble staple into something so good, your mom might stop teasing you—and start asking for the recipe.
So next time you’re craving comfort in a bowl, skip the jarred mayo-and-mustard mix. Reach for the Dijon, the paprika, and a squeeze of lemon—and taste the difference that one secret ingredient can make.
🥚 Simple. Bold. Unforgettable. That’s the Carla Hall effect.
Love chef-inspired home cooking?
👉 Subscribe for weekly kitchen secrets—including 3-ingredient upgrades, pantry-to-plate meals, and celebrity chef tricks simplified.
You’ll also get our free printable “5-Minute Salad Masterclass”—with templates for egg salad, tuna salad, chicken salad, and more!