Egg Salad
No-Peel Egg Salad Recipe: A Game-Changer in Your Kitchen
Egg salad is a timeless classic that can elevate your breakfast, lunch, or even a quick snack. But what if we told you there was a way to make this dish even easier? Introducing my viral No-Peel Egg Salad recipe! This method for cooking eggs eliminates the hassle of peeling entirely, saving you time and frustration. It’s a kitchen hack I shared on TikTok in 2022, and it quickly became a sensation—so much so that it was featured on Today Show’s food blog and recreated by countless content creators.
What Makes This Egg Salad Unique?
The secret lies in how the eggs are cooked. Instead of boiling and peeling, you’ll use a metal loaf pan and a larger glass 9×13 dish for a simple water bath. This method is not only incredibly convenient but also ensures perfectly cooked eggs every time. It’s a trick I initially thought up myself, but as it turns out, it’s a technique some restaurant chefs have been using for years to prepare large batches of eggs efficiently. Who knew?
Another standout feature of this recipe is the creamy dressing. By using half mayonnaise and half Greek yogurt, you’ll cut down on calories while boosting protein. This little swap is one of my favorite kitchen hacks because it saves on calories without sacrificing flavor. Greek yogurt is tangy and rich, making it the perfect partner to mayonnaise for a healthier egg salad.
Ingredients
- 8 large eggs
- ¼ cup plain Greek yogurt
- ¼ cup mayonnaise
- 1 tablespoon pickle juice
- 1 teaspoon fresh dill, chopped (or ½ teaspoon dried dill)
- ½ teaspoon garlic powder
- ¼ teaspoon salt
Step-by-Step Instructions for Egg Salad
*printable recipe card is available at the bottom of this page
Step One: Cook the No-Peel Eggs
- Preheat your oven to 350°F.
- Grease a metal loaf pan with oil to prevent sticking.
- Crack the eggs directly into the loaf pan, ensuring the yolks remain intact if possible.
- Place the loaf pan inside a larger glass 9×13 dish.
- Add water to the larger dish until it reaches the level of the eggs in the loaf pan. This water bath ensures even cooking.
- Bake for 25-35 minutes, depending on the exact size and type of dishes you use. The eggs should be set but not overcooked.
- Allow the eggs to cool for several minutes before using a spatula to release them from the pan.
Pro Tip: Watch my viral video here for a step-by-step demonstration of this no-peel method!
Step Two: Chop and Mash
Once cooled, chop the eggs into small pieces. For a creamier texture, mash a couple of the eggs with a fork.
Step Three: Prepare the Dressing
In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, pickle juice, dill, garlic powder, and salt. Adjust the seasoning to taste.
Step Four: Combine
- Add the chopped eggs to the bowl with the dressing.
- Gently fold the eggs into the mixture until evenly coated.
Step Five: Chill and Serve
- Cover the bowl and refrigerate for at least 15 minutes to let the flavors meld.
- Serve your egg salad on toasted bread, in wraps, with crackers, or over thick slices of fresh tomato.
Why This Recipe Works
The No-Peel Method
Gone are the days of tediously peeling eggshells! By cooking the eggs in a loaf pan, you’ll achieve perfectly cooked eggs that are easy to chop. The water bath technique prevents the eggs from overcooking, ensuring a tender texture every time. Trust me, once you try this method, you’ll never go back.
A Healthier Dressing
Swapping half the mayo for Greek yogurt is a game-changer. Greek yogurt is not only lower in calories but also packed with protein, making this egg salad a healthier option without compromising on creaminess or flavor. Little hacks like this are my go-to for keeping recipes light and satisfying.
Versatile and Easy
This egg salad is perfect for so many occasions:
- Serve it as a side dish for Easter brunch, or use it to make a hearty egg sandwich for breakfast. The possibilities are endless!
- No-peel boiled eggs make it a breeze for meal prep.
- It’s a high-protein, gluten-free option for breakfast, lunch, or dinner.
Never peel eggs again
If you’re tired of peeling eggs or looking for a healthier twist on a classic, this No-Peel Egg Salad Recipe is for you. It’s easy, delicious, and versatile enough to fit any meal plan. Don’t forget to share your creations with me on social media by tagging @InJamiesKitchen!
Try it out and see why this method has taken the internet by storm. Once you make egg salad this way, there’s no going back!
Related Recipes
Egg Salad
Ingredients
- 8 large eggs
- ¼ cup plain Greek yogurt
- ¼ cup mayonnaise
- 1 tablespoon pickle juice
- 1 teaspoon fresh dill chopped (or ½ teaspoon dried dill)
- ½ teaspoon garlic powder
- ¼ teaspoon salt
Instructions
Cook the No Peel Eggs:
- Preheat oven to 350
- Grease a loaf pan with oil
- Crack eggs into the loaf pan
- Set the loaf pan in a larger dish
- Add water in the bigger dish up to the level of eggs
- Bake for 25-35 minutes (cooking time will vary depending on the exact size and type of dishes you use)
- Allow eggs to cool before using a spatula to release the eggs from the pan
Peel and Chop:
- Chop the eggs into small pieces. For a creamier texture, mash a couple of the eggs with a fork.
Prepare the Dressing:
- In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, pickle juice, dill, garlic powder, salt, and pepper. Adjust the seasoning to taste.
Combine the Ingredients:
- Add the chopped eggs to the bowl with the dressing. Gently fold the eggs into the mixture until evenly coated.
Chill and Serve:
- Cover the bowl and refrigerate for at least 15 minutes to let the flavors meld. Serve on toasted bread, in wraps, with crackers, or on thick slices of tomato.
Video
@injamieskitchen Reply to @christygclay so much easier than trying to peel eggs. #eggssalad#howtoboileggs#nopeeleggs#easypeelhardboiledeggs#hardboiledeggs#breakfastideas#highproteinbreakfast #eggsalad#eggsaladsandwiches#EasyWithAdobeExpress #eatmore#healthytok#cookingtok#foodtok
♬ original sound – In Jamie’s Kitchen
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