Broken Egg Salad
Published April 9, 2025
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
8 large eggs
Ice, as needed
½ cup mayonnaise
2 scallions, thinly sliced, plus extra for topping
¼ cup chopped pickles (from 1 medium pickle)
2 teaspoons Dijon mustard
Salt and pepper
Toasted sourdough or crusty bread, to serve
Nutritional analysis per serving (4 servings)
64 grams carbs; 383 milligrams cholesterol; 675 calories; 10 grams monosaturated fat; 16 grams polyunsaturated fat; 7 grams saturated fat; 35 grams fat; 3 grams fiber; 1060 milligrams sodium; 26 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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
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.
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.
Do half the mayo or add in bit by bit. It’s way too much mayo.
Surprisingly, 1/2 c mayo was wayyy too much for the 8 eggs called for; the eggs ended up swimming in mayo and the mixture didn't really resemble the NYT photo. And I'm a person that likes mayo ... Those that enjoyed the recipe were those that got the more unblended/dry portion of the mixture. Next time I will create the mixture to-taste after adding the crumbled eggs. I thought the Dijon could have been more equal in flavor with the mayo.
A really simple and delicious recipe. I cook my eggs by boiling a pot of hot water—bringing it to a rapid boil, placing eggs in, and cooking for 7-8 minutes (7=-1 minute 7 minutes very jammy egg, 8 for a firmer jammy egg). I’ve been halving the recipe for a 1-2 day lunch portion, yielding about 2 cups (almost filling a small Pyrex container). I follow most of the halved measurements but adjust the pickles (I use 4 pickle chips), Dijon (1 1/2 tsp), keep the 1/4 cup mayo, add some fresh dill, a light sprinkle of salt (my pickles are already brined in salt) and a heaping amount of fresh cracked pepper. Eat with crackers, spread on toast, or make a full sandwich.