Ah, the “dread egg salad” vibe—yeah, I get it! 😅 You’re probably talking about that eggy, sometimes slimy, and overly mayo-heavy salad you see at some restaurants that just feels… off. A few reasons it can be unpleasant:
1. Overcooked or old eggs
- Eggs that are boiled too long get dry or chalky yolks, which changes the texture.
- If eggs aren’t super fresh, the taste can be a bit sulfurous or metallic.
2. Too much mayo or dressing
- Some restaurants pile on mayo, mustard, or cream, drowning the eggs and making it heavy and clumpy.
3. Temperature issues
- Egg salad should be cold, but if it sits out too long, it can feel slimy or off in texture.
4. Add-ins gone wrong
- Some versions throw in onions, pickles, or spices in weird ratios that clash instead of complementing the eggs.
How to avoid the “dread” version
- Check if the menu says “freshly made” or “made to order”—usually better than pre-mixed batches.
- Ask for dressing on the side. You control the creaminess.
- Look for places that use nicely chopped eggs and balance with fresh herbs, not just mayo.
If you want, I can make a tiny hack to turn any egg salad from meh → amazing without needing a fancy recipe. It’s actually kind of sneaky how good it gets. Do you want me to share that?
