This Common Egg Salad Mistake Is Easy To Make - And Even Easier To Fix - Tasting Table

"Think of it this way: You're not making a salad with eggs - you're making an egg salad with complementary, highlighting ingredients. Besides messing with the flavor of your bite, going overboard with mix-ins can also spell trouble for the texture of your egg salad. If you aren't adding enough binding ingredients to support your mix-ins, you could be dealing with a salad that doesn't hold together on a sandwich and a mouthfeel that feels discombobulated rather than cohesive."

"There are many egg salad add-ins to choose from, so you'll need to be tactful about which ones you choose and how much you add to your mix. Fresh herbs, like dill, are always reliable options because their flavor cuts through the richness of the eggs and the mayonnaise (or other binder alternative, like Greek yogurt) and adds freshness to the bite."

Egg salad is a protein-dense, vegetarian-friendly alternative to tuna or chicken deli salads and is more satiating than potato salad. Eggs should remain the primary ingredient, with mix-ins chosen to complement rather than dominate. Excessive mix-ins can overwhelm flavor and disrupt texture. Insufficient binder will prevent the salad from holding together and produce a disjointed mouthfeel. Select one or two additions that highlight the eggs, such as fresh herbs like dill or pickled ingredients for tang. Prefer mix-ins that integrate smoothly with the egg and binder, and add enough mayonnaise or Greek yogurt to maintain cohesion.

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