Egg salad has a texture problem. Too often, it arrives over-mashed and under-seasoned — pale, pasty, faintly apologetic. The sort of thing scooped from a deli tub and applied to bread with more obligation than desire. Filler, masquerading as lunch. But it doesn’t have to be. The solution is almost indecently simple: more egg. Specifically, egg in triplicate. Welcome to triple-egg egg salad — three expressions of egg, each playing a distinct role, all dressed to the same elegant effect. Start with fully hard-boiled eggs: whites set, yolks cooked through but still tender. These provide structure. Chop them finely, but don’t mash. You want definition; small, distinct pieces that hold their shape. While those cook, prepare a few additional eggs and separate the yolks. Those dense, umami-packed centers become the backbone of the dressing. Blend them directly into it. They deepen the egg flavor, add silk without leaning on excess mayonnaise, and create natural body and richness. This is the quiet upgrade — the difference between something creamy and something dimensional. Want more great food …