- Place eggs in a single layer in a saucepan
- Cover with cold water by 1 inch
- Bring to a rolling boil over high heat
- Once boiling, remove from heat, cover, and let sit for 10-12 minutes
- Transfer immediately to an ice bath
- Let cool completely before peeling
Why it matters: Perfectly cooked eggs have bright yellow yolks and a creamy, tender texture—not rubbery or chalky.
Secret #2: Grate, Don't Chop
Most people chop their eggs with a knife or fork. The chef's secret? Use a box grater.
How to do it: Peel the hard-boiled eggs and grate them on the large holes of a box grater. The eggs come out in perfect, uniform pieces that blend beautifully with the other ingredients.
Why it matters: Grated eggs create a more cohesive, creamy texture while still having substance. No random chunks, no uneven mixing.
Secret #3: Season in Layers
Don't just add salt at the end. Season at every step.
How to do it:
- Season the eggs lightly while grating
- Season the mayo mixture before combining
- Taste and adjust at the end
Why it matters: Layered seasoning creates depth. A single pinch of salt at the end just tastes salty. Seasoning throughout tastes like perfectly seasoned egg salad.
