For egg salad that has a creamy, luxurious texture, the yolks of the eggs that you use should be a jammy consistency, which you can achieve by slightly undercooking them.

When overcooked eggs are used in egg salad, they can bring a chalky texture and pungent smell. Using undercooked (aka soft-boiled) eggs instead solves these problems.

To soft-boil eggs, bring a pot of water to a rolling boil and cook the eggs for eight to nine minutes, depending on the size. Place them in an ice bath to stop the cooking process.

The eggs will be between soft- and hard-boiled with a creamy yolk. Peel the eggs and chop them into medium-sized pieces before mixing them with the rest of your ingredients.

Create a typical egg salad with mayo, mustard, herbs, salt, and pepper, or add celery, cucumber, scallions, paprika, cayenne pepper, chicken, or even cold pasta for a new dish.