Broken Egg Salad

Published April 10, 2025

Recipe Overview

• Total Time: 20 minutes

• Prep Time: 5 minutes

• Cook Time: 15 minutes

• Servings: 4–6

Ingredients

• 8 large eggs (room temperature or cold)

• Ice, as needed (for cooling)

• ½ cup mayonnaise (store-bought or homemade)

• 2 scallions, thinly sliced (plus extra for garnish)

• ¼ cup chopped pickles (from 1 medium dill pickle, drained)

• 2 teaspoons Dijon mustard

• Salt and freshly ground black pepper (to taste)

• Toasted sourdough or crusty bread (1-inch thick slices, toasted)

Chef’s Step-by-Step Preparation

Step 1: Boil Eggs to Desired Doneness

1. Fill a medium pot with 1 inch of water (enough to submerge all eggs in a single layer).

2. Bring water to a rolling boil over high heat.

3. Gently lower eggs into boiling water using a slotted spoon (to prevent cracking).

4. Set a timer for 8 minutes (adjust for texture: 6–7 minutes = soft-boiled, 9–10 minutes = hard-boiled).

5. Pro Tip: For uniform cooking, add eggs to cold water first (bring to boil, then proceed).

Step 2: Rapid Cooling & Shell Separation

1. When timer ends, drain eggs and transfer to a bowl filled with ice water (ice-to-water ratio 1:2).

2. Let eggs cool for 2–3 minutes to stop cooking and contract the egg whites/yolks, loosening shells.

3. Alternative: Instead of a separate bowl, add ice and cold water to the now-empty pot (retains heat efficiency).

Step 3: Prepare the Creamy Sauce Base

1. In a large mixing bowl, combine mayonnaise, Dijon mustard, chopped pickles, and sliced scallions.

2. Stir until smooth and evenly mixed. Season with salt and pepper to taste.

Step 4: Peel & Tear Eggs (Key Aesthetic Step)

1. Peel eggs under running water (lukewarm is ideal) to dissolve residual egg membranes.

2. Technique: Tap eggs gently on a flat surface to crack shells, then peel under water to avoid shell fragments.

3. Once peeled, tear eggs into 2–3 irregular pieces (manual tearing creates the "broken" texture in the recipe’s visual appeal).

Step 5: Assemble & Serve

1. Add torn eggs to the sauce bowl and gently fold to coat evenly.

2. Pile the broken egg salad onto toasted sourdough slices, sprinkle with extra scallions, and serve immediately.

Expert Techniques & Substitutions

Cooking Method Variations

• Steaming: Place eggs in a steamer basket over simmering water; steam for 8–10 minutes. Steaming reduces water usage and ensures peelability.

• Sous-Vide: Immerse eggs in a water bath at 160°F (71°C) for 12 minutes for precise doneness (no overcooking risk).

Enhancements

• Tang Boost: Add 1–2 tbsp extra chopped pickles for intensified acidity.

• Silky Texture: Pulse ½ cup torn eggs in a food processor (1–2 pulses) for a "mimosa" consistency before folding.

Customer Testimonials

• "Steaming eggs made peeling effortless! Perfect for a holiday meal—everyone raved about the tangy sauce."

• "Sous-vide eggs every time: uniform, no cracks, and visually stunning. A must-try for texture lovers."

• "Added hot sauce for a kick! Quick to prep, even on Christmas Eve. The simplicity + great taste = win."

Note: Adjust timing and ingredients based on personal preference. The balance of simplicity, visual appeal, and flavor makes this recipe a timeless classic.