Here are three versions you can choose from:
✔️ Short & punchy hook
✔️ Blog-style explanation
✔️ Full recipe included

Pick the one you like — or I can rewrite it to match your tone.

A Chef’s Secret for the Best Egg Salad

⭐ Short, Viral-Style Version

A chef once told me the secret to truly unforgettable egg salad, and it changed everything:
Mash your yolks separately with the dressing before mixing in the whites.

Why it works: the yolks dissolve into the mayo and seasonings, creating a creamy, velvety base instead of a chunky, bland one. The whites stay tender, not mushy. Once you try it this way, you’ll never go back.

⭐ Blog-Style, Expanded Version

If your egg salad ever tastes a little flat or ends up too chunky, here’s the chef-approved trick that fixes everything:
Mix your dressing with the egg yolks first.

After peeling your hard-boiled eggs, separate yolks from whites. Mash the yolks with mayo, mustard, salt, pepper, and any add-ins. This creates a smooth, deeply flavored foundation. Then, fold in the chopped whites at the end so they stay fluffy and intact.

Chefs use this technique because it guarantees:

Better texture (creamy but not mushy)
More flavor (the yolks absorb seasoning beautifully)
A cleaner appearance (pretty white cubes flecked with herbs)

Small step, big upgrade.

⭐ Full Recipe Using the Chef’s Trick

Ingredients

6 hard-boiled eggs
3–4 tbsp mayonnaise
1 tsp Dijon mustard
1–2 tsp lemon juice or pickle juice
1–2 tbsp finely chopped celery (optional)
1 tbsp chives or green onion
Salt & pepper to taste
Paprika (optional)

Instructions

Peel the eggs. Separate the yolks and whites.
Mash the yolks with mayo, mustard, lemon/pickle juice, salt, and pepper until smooth.
Chop the whites and fold them in gently.
Stir in celery and herbs.
Chill 15 minutes if you can — flavors blend beautifully.
Serve on toast, in a sandwich, or with crackers.

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