Jammy Egg Salad

Posted:December 8, 2022 | Categories: Recipes | Tags:Add me to a bowl Dairy free Easy dinner quick & easy toast vegetarian

Jammy Egg Salad

Rated 5.0 stars by 1 users

Author:

Melissa Ben-Ishay

Everytime I make egg salad, I try to think of ways to make it with just as much flavor but fewer ingredients. One day, I was eating a jammy egg (you know, the kind of egg with the whites cooked all the way through and a runny yolk in the middle) and thought the yolk itself would make a delicious dressing. These eggs are cooked slightly less than jammy eggs (which are normally done in 7 minutes) to give you a silky sauce, no added ingredients necessary.

Cook Mode

Ingredients

6 large brown eggs
1/2 teaspoon salt

For serving

Fresh herbs, for garnish
1 tablespoon olive oil
3-4 slices sourdough bread
½ teaspoon garlic powder
¼ teaspoon salt

Directions

Boil a large pot of water over medium-high heat.
Carefully add the eggs and cook for 6½ minutes.
While the eggs cook, prepare an ice bath.
Remove the eggs with a slotted spoon and place them in the ice bath.
Let cool for at least 5 minutes, then remove the eggs from the shells and place in a large bowl (save 1 egg for later).
Roughly cut the egg into small pieces against the bowl, so the yolks break to form a dressing.
Once all the eggs are cut, stir to combine. Season with salt.
To serve it on toast, heat the olive oil in a pan over medium heat and add the bread.
Toast on each side until golden brown, about 3-4 minutes.
Sprinkle with salt and garlic powder. Top with the egg mixture and garnish with fresh herbs. Slice the reserved egg and use as a garnish.

What You'll Need

What You’ll Need

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