Broken Egg Salad
Published April 10, 2025
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8large eggs
- Ice, as needed
- ½cup mayonnaise
- 2scallions, thinly sliced, plus extra for topping
- ¼cup chopped pickles (from 1 medium pickle)
- 2teaspoons Dijon mustard
- Salt and pepper
- Toasted sourdough or crusty bread, to serve
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Preparation
- Step 1
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.)
- Step 2
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.
- Step 3
Add the mayonnaise, scallions, pickles and Dijon mustard to a large bowl; stir to combine.
- Step 4
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.
- Step 5
To serve, pile the broken eggs onto the bread, top with additional scallions and serve.
Private Notes
Comments
When boiling eggs, I drain the cooked eggs, add ice cubes to the cooking pot, plus tap water to cover. No need for a separate ice bath.
@Me Put cold eggs into a pot of cold water. Bring to a rolling boil. Cover pot and turn off heat, leaving pot on burner. Three minutes makes soft-boiled, 10 makes perfect hard boiled. Experiment with timing for this recipe. At any rate, when time is up, flood pot with cold water and proceed.
Why do we always suggest boiling the eggs? Steaming takes the same time and a fraction of the water. I find they peel better when steamed. Most folks have a steamer basket so it’s not ridiculous to suggest.
Yum! made one serving with 2 eggs cooked for 7.5 minutes, 1 tbsp of mayo, 1 tsp of dijon, 1 tablespoon of pickled onions in their juice, and salt and pepper to taste. Served it over greens with some cherry tomatoes and a slice of crusty bread to soak up the sauce, and it was delicious! Will definitely become part of the lunchtime work rotation!
A pasta serving spoon is perfect for gently lowering raw eggs into boiling water and removing them later.
Mostly on board, but 1/2 cup of mayo was a bit much. Would recommend dialing back to 1/3. Also, as many have said, going right from the fridge led a couple of my eggs to crack prematurely. Used capers in lieu of the pickles for more salt and less sweet.
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