Jammy Egg Salad
A classic egg salad recipe is made with hard-boiled eggs, mayo, and pickles. This mayo-free twist on the traditional is perfect for days when you're looking for something just a little different. Jammy egg yolks, a trio of fresh herbs, and Dijon mustard team up to create a creamy egg salad without a drop of mayo. You won't even miss it. The key is hard-cooking the eggs for exactly 6 1/2 minutes so the yolks achieve the perfect creamy texture. Chopped pickles add just the right amount of tanginess. Both dill pickles and sweet gherkins work well for this egg salad recipe. Choose whichever one fits your preferences and make this recipe your own.
Serve this egg salad without mayo on toasted bread as an open-faced tartine or sandwich it between slices for the ultimate hand-held lunch. It's also great eaten on its own with a fork. If you have any leftover egg salad, store it in the fridge for up to 3 days, although it's best eaten right away.
We wrote the recipe to make one egg salad sandwich or tartine. It's easy to scale if you're feeding a crowd or just a couple of friends.
Ingredients
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2 eggs
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1 tablespoon finely chopped pickles, sweet or dill
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1 tablespoon finely chopped shallot
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2 teaspoons dijon mustard
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1 teaspoon chopped fresh chives
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1 teaspoon chopped fresh parsley
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1 teaspoon chopped fresh dill
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Salt and pepper to taste
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Crusty bread
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Drizzle olive oil (optional)
Directions
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Bring 3 inches of water to boiling in a small saucepan. Gently place the eggs in the boiling water. Reduce the heat to medium and continue to simmer aggressively for 6 1/2 minutes. Remove the eggs with a slotted spoon and place immediately into an ice bath. Let stand 10 minutes.
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Meanwhile in a medium bowl combine chopped pickles, shallot, Dijon mustard, chives, parsley and dill.
Test Kitchen Tip: If you don't have access to all three herbs, substitute with 1 tablespoon of parsley. You can also omit one of the herbs if you don't have it on hand.
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To peel the eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands and peel off eggshell. Roughly chop the eggs, adding them to the bowl, including any of the jammy egg that may run onto the cutting board. Gently fold the eggs into the other ingredients. Season with salt and freshly ground pepper to taste.
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Serve with toasted crusty bread or as part of a sandwich. If desired, drizzle a little bit of olive oil over the top of the finished egg salad.
Nutrition Facts (per serving)
| 226 | Calories |
| 11g | Fat |
| 16g | Carbs |
| 16g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 1 | |
| Calories 225.6 | |
| % Daily Value * | |
| Total Fat 10.8g | 14% |
| Saturated Fat 3.3g | 17% |
| Cholesterol 372mg | 124% |
| Sodium 907.1mg | 39% |
| Total Carbohydrate 15.9g | 6% |
| Dietary Fiber 1.6g | 6% |
| Total Sugars 2.8g | |
| Protein 15.6g | 31% |
| Vitamin D 2mcg | 10% |
| Vitamin C 3.5mg | 4% |
| Calcium 112.2mg | 9% |
| Iron 3.1mg | 17% |
| Potassium 244.8mg | 5% |
| Fatty acids, total trans 0g | |
| Vitamin D 82IU | |
| Alanine 0.8g | |
| Arginine 0.9g | |
| Ash 3.4g | |
| Aspartic acid 1.4g | |
| Caffeine 0mg | |
| Carotene, alpha 1.3mcg | |
| Choline, total 301.5mg | |
| Copper, Cu 0.1mg | |
| Cystine 0.3g | |
| Energy 945kJ | |
| Fluoride, F 16.4mcg | |
| Folate, total 82.9mcg | |
| Glutamic acid 1.8g | |
| Glycine 0.5g | |
| Histidine 0.3g | |
| Isoleucine 0.7g | |
| Leucine 1.1g | |
| Lysine 1g | |
| Methionine 0.4g | |
| Magnesium, Mg 27.1mg | |
| Manganese, Mn 0.3mg | |
| Niacin 1.4mg | |
| Phosphorus, P 243.1mg | |
| Pantothenic acid 1.8mg | |
| Phenylalanine 0.7g | |
| Phytosterols 2.2mg | |
| Proline 0.6g | |
| Retinol 160mcg | |
| Selenium, Se 39.8mcg | |
| Serine 1g | |
| Starch 9.4g | |
| Theobromine 0mg | |
| Threonine 0.6g | |
| Vitamin E (alpha-tocopherol) 1.2mg | |
| Tryptophan 0.2g | |
| Tyrosine 0.5g | |
| Valine 0.9g | |
| Vitamin A, IU 729IU | |
| Vitamin A, RAE 169.3mcg | |
| Vitamin B-12 0.9mcg | |
| Vitamin B-6 0.2mg | |
| Vitamin K (phylloquinone) 25.4mcg | |
| Water 112.9g | |
| Zinc, Zn 1.6mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.