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Description
This dish has all the elements of a classic egg salad — eggs, mayonnaise and mustard — with one radical change: The cooked eggs are simply torn into deliciously irregular chunks of whites and yolks in a more laid-back approach. Egg salad recipes usually call for hard-boiled eggs, but since they stay largely intact here, this recipe calls for just-set yolks that are golden and jammy at their core. When cooking eggs, every second counts, so make sure you set a timer as soon as the eggs hit the water to avoid overcooking. Eat this egg salad as you would the classic: with bread as a sandwich or tartine, tossed with some chickpeas or grains, or served alongside roasted veggies.
Ingredients
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8large eggs Ice, as needed 1/2cup mayonnaise 2scallions, thinly sliced, plus extra for topping 1/4cup chopped pickles (from 1 medium pickle) 2teaspoons Dijon mustard Salt and pepper Toasted sourdough or crusty bread, to serve
Directions
Bring a medium pot of water to a boil. Add the eggs and set a timer for 8 minutes. (There is no need to bring the eggs to room temperature; the timing provided is for eggs straight from the fridge.) While the eggs cook, set up a large bowl of water and add lots of ice cubes. As soon as the timer sounds, drain the eggs and add them to the ice bath. Leave to cool for 2 minutes. Add the mayonnaise, scallions, pickles and Dijon mustard to a large bowl; stir to combine. Crack the eggs and then place them back into the ice bath and peel them underwater (this helps the shell come off easily). Tear each egg into 2 to 3 pieces and add them to the bowl with the mayonnaise mixture. When all the eggs have been added, gently stir the eggs to coat. Season with salt and pepper. To serve, pile the broken eggs onto the bread, top with additional scallions and serve.
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