My 4-Ingredient Egg Salad Has a Trick—There’s No Peeling Required
Prep
5 mins
Cook
20 mins
Servings
4
Difficulty
Medium
You know that tedious task of peeling hard boiled eggs? I finally ditched it, and this egg salad changed everything. By scrambling the eggs instead, you skip that annoying step entirely while still getting all those protein packed benefits. With just four simple ingredients plus seasonings, this comes together in under 25 minutes from start to finish. It's honestly become my go to lunch because it's so quick, budget friendly, and tastes absolutely delicious. Once you try it this way, you'll never want to peel another egg again.
Ella x
Ingredients
- 1nonstick cooking spray or olive oil(for greasing the bowl)
- 8 largeeggs
- 237 mlmayonnaise
- 1 teaspoondry mustard
- 1 teaspoondry dill
- 1 teaspoonkosher salt(plus more to taste)
- 1 teaspoonground black pepper(plus more to taste)
Detail level
Instructions
- 1
Place a steamer basket inside a large pot with a lid. If you don't have a steamer basket, any stovetop-safe item that will elevate a bowl off the bottom of the pot without tipping will work; I use an upside-down metal lid from a smaller pot. Fill the pot with water to just below the bottom of your steamer basket.
- 2
Spray a metal bowl or ramekin that fits inside the larger pot with a light coating of nonstick cooking spray, or use a paper towel to lightly coat the bowl with olive oil. Crack the eggs into the prepared bowl or ramekin.
- 3
Place the bowl of cracked eggs in the pot on top of the steamer basket. Cover the pot. Turn the heat to high and steam, covered, until the yolks are firm, 18 to 20 minutes. If the yolks aren’t set at 20 minutes, return to the pot and steam in 2-minute increments until done. Pour off any accumulated liquid.
- 4
In the bowl, cut the resulting “egg loaf” into small chunks and refrigerate until cool, 20 to 30 minutes.
- 5
Stir in the mayonnaise, mustard, dill, salt, and pepper until blended. Taste and adjust the seasoning as desired. Serve on greens or in sandwiches. Refrigerate leftovers in an airtight container for up to 2 days. Love the recipe? Leave us stars and a comment below!
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