The only difference the doneness of the eggs will make is the resulting texture of your egg salad. The jammier your egg yolk, ...

We use 3 large egg yolks and 1 large egg for the sauce. For the best results, make sure your eggs are room temperature before starting the recipe; room temperature eggs integrate better.

You can buy liquid pasteurized eggs, egg yolks, or egg whites in the refrigerator ... using pasteurized eggs for any recipes that use raw eggs, like Caesar dressing or certain buttercreams.

Mary Berry uses one egg and one egg yolk rather than two eggs. This makes the batter richer and tastier as the yolk offers tasty, rich fats and contains an emulsifying factor called lecithin.