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
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.
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.
@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.
This is one of my new favorite go-to lunch recipes. I top with chopped arugula, grated pecorino Romano cheese, cracked black pepper and a drizzle of a nice strong olive oil. Perfection!
At 8 minutes, my egg yolks were still runny, which made the egg salad very liquidy. It tasted great, and was spoonable, but not ideal. I think I'll stick to the old-fashioned kind of egg salad from now on, with which I've never had a complaint. Nevertheless, I enjoyed trying something different and my family was very happy with dinner.
Try it again and cook the egg a little longer! It's worth it once you get it right on the timing--trust me!
I second steaming eggs. I have never had one be difficult to peel. Plus no ice bath required. you bring your steamer to a boil then place your eggs in the steamer and steam for exactly 11 minutes for hard boiled. perfection you will have to play with soft-boiled or the jammy yolks but I would say somewhere between 4 minutes and 6 minutes.