PART 2: THE CREAMY CANVAS – BUILDING THE YOLK BASE
This is where the magic starts.
Separate the yolks from the whites. Place the yolks in a medium bowl.
Using a fork, mash the yolks into a fine, crumbly paste.
To the yolks, add:
½ cup high-quality mayonnaise (Duke’s for tang, Kewpie for richness, or Hellmann’s for classic flavor)
1 tablespoon Dijon mustard (for sharpness and emulsification)
1 tablespoon plain Greek yogurt or sour cream (for tang and to lighten the texture)
Whisk vigorously until the mixture is completely smooth, creamy, and uniform. This is your Savory Yolk Paste.
PART 3: THE FLAVOR SYMPHONY – CHOPPING & COMBINING
Now, build texture and complexity.
Chop the Egg Whites: Using a sharp chef’s knife, chop the whites into small, uniform pieces. An egg slicer can make them mushy.
Prepare the Mix-Ins:
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