The key to a creamy egg salad is to cook the eggs appropriately. Overboiling them is a common mistake, as the eggs don’t require much time to reach the desired consistency.

The correct method involves adding your eggs into the pot before pouring in cold water to cover them. Only then should you place the pot on the stovetop and turn up the heat.

Remove your eggs from the heat as soon as they begin to boil, and cover your pot. Depending on your preferred egg doneness, let them sit in the pot for four to 15 minutes.

For egg salad, you might want to err closer to 13 or 15 minutes, as egg salad requires a more solid yolk. However, the exact time depends on your personal preference.

Cooking eggs with residual heat helps achieve a creamy and perfectly set yolk. Additionally, placing them in the pot before adding water reduces the risk of the eggs cracking.