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Creamy Hand-Torn Egg Salad

A rustic, ultra-creamy egg salad utilizing hand-torn egg whites and crumbled yolks for a velvety texture.
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Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 6 6 large eggs
  • 1/2 cup mayonnaise
  • 1 tbsp yellow mustard
  • 1/4 cup finely chopped yellow onion
  • 2 tbsp chopped fresh chives
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly cracked black pepper

Method
 

  1. Boil the eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil over high heat. Once boiling, turn off the heat, cover with a lid, and let them sit in the hot water for 11 minutes. Transfer immediately to a bowl filled with ice water to cool completely.
  2. Separate the components: Gently peel the cooled eggs. Carefully separate the firm whites from the yellow yolks.
  3. Tear and crumble: Use your fingers to tear the egg whites into small, irregular bite-sized pieces into a large mixing bowl. Crumble the yellow yolks directly over the torn whites using your fingertips.
  4. Mix the dressing: In a separate small bowl, combine the mayonnaise, yellow mustard, chopped yellow onion, and fresh chives. Season with the fine sea salt and black pepper.
  5. Combine gently: Pour the mayonnaise mixture over the eggs. Stir gently with a spoon until the crumbled yolks integrate with the mayo, creating a velvety sauce that beautifully coats the torn whites. Serve immediately or chill.

Notes

For the best results, serve this on thick potato bread or dark pumpernickel. If you want an extra layer of crunch, add two tablespoons of finely diced celery to the mayonnaise mixture.