A Fresh Take on Classic Comfort
If you’re a fan of traditional egg salad, you’re going to love this rustic twist: Broken Egg Salad. Unlike the standard chopped or mashed versions, this recipe embraces slightly broken, jammy eggs tossed with vibrant ingredients for a texture-packed, flavor-rich experience.
Perfect for sandwiches, salads, or toast toppers, it’s quick, hearty, and endlessly customizable. Whether you’re meal prepping for the week or need a quick lunch fix, this broken egg salad is your new go-to. Packed with protein, creamy goodness, and zesty flair, it’s an egg-cellent addition to any kitchen lineup.
Why You’ll Love This Broken Egg Salad
This isn’t your average egg salad—it’s better. The broken egg salad offers an irresistibly creamy texture with just enough bite from soft-boiled eggs that are lightly smashed instead of finely chopped. This technique gives every bite a delightful mix of yolk richness and tender whites.
You’ll also appreciate how versatile it is. It works just as well on sourdough toast for brunch as it does tucked into pita bread for a quick lunch. The base recipe is simple but can be tailored to your tastes—add chopped herbs, spice it up with hot sauce, or bulk it out with avocado.
Best of all, it’s incredibly easy to throw together. No fancy equipment, no mayo overload, just real ingredients and big flavor. Once you try this version, you might never go back to the classic egg salad again.
Ingredients (with Details)
Here’s what you’ll need to make the perfect broken egg salad:
- 6 large eggs – Boiled to your preferred doneness. Jammy (7 minutes) gives the best texture for this recipe.
- 2 tablespoons Greek yogurt – Adds creaminess without the heaviness of mayo.
- 1 tablespoon mayonnaise – A touch for traditional flavor and richness.
- 1 teaspoon Dijon mustard – Brings sharpness and depth.
- 1 tablespoon lemon juice – For a fresh, tangy balance.
- 2 tablespoons chopped fresh chives or scallions – For a mild oniony kick.
- Salt and black pepper to taste
- Optional add-ins: chopped dill, capers, red pepper flakes, or diced celery for crunch.
Nutrition Information (per serving, based on 4 servings)
- Calories: 190
- Protein: 11g
- Fat: 13g
- Carbohydrates: 3g
- Fiber: 0g
- Sugar: 1g
- Cholesterol: 190mg
- Sodium: 210mg
Recipe Tips: How to Nail It Every Time
- Use jammy eggs: Boil eggs for 7–8 minutes for a soft but set yolk that blends beautifully when broken.
- Chill before mixing: Let eggs cool completely to avoid a runny texture from residual heat.
- Mix gently: You want broken eggs, not mashed eggs—leave some chunks for texture.
- Balance creaminess: Adjust yogurt and mayo to your taste. Add more if it feels dry.
- Season last: Taste after mixing—eggs absorb seasoning differently, so wait before adding salt.
Make-Ahead Tips for Busy Weeks
Broken egg salad is a meal prep hero. You can make it up to 3 days ahead, stored in an airtight container in the fridge. For best results, keep the chopped herbs and mix-ins (like celery or capers) separate until serving to preserve their crunch and brightness.
You can also boil the eggs in advance and refrigerate them (unpeeled) for up to 5 days. When ready to serve, peel, break, and mix with the dressing.
If you’re planning sandwiches or toast, prep the bread or wraps separately to avoid sogginess. Just scoop the salad onto your bread right before eating. This strategy keeps everything fresh and flavorful even on your busiest days.
Pro Tips to Make Your Broken Egg Salad Even Better
Use high-quality eggs for the richest flavor. Farm-fresh or pasture-raised eggs tend to have brighter yolks and a deeper taste, which enhances the final dish.
If you’re not a fan of mayo, feel free to swap it out entirely with Greek yogurt or even mashed avocado. It’ll still give you a creamy consistency but with a healthier twist. A little olive oil can also lend richness if you’re avoiding dairy altogether.
Experiment with flavor boosts—try a dash of smoked paprika, everything bagel seasoning, or a splash of vinegar for zing. Crumbled feta or shredded sharp cheddar adds a cheesy layer if you’re feeling indulgent. This broken egg salad is endlessly flexible, so make it your own.
Broken Egg Salad Recipe
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 4
Ingredients:
- 6 large eggs
- 2 tbsp Greek yogurt
- 1 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 2 tbsp chopped chives or scallions
- Salt & pepper to taste
- Optional: chopped dill, capers, red pepper flakes, celery
Instructions:
- Boil the eggs: Place eggs in a pot, cover with water, bring to a boil, then reduce heat and simmer for 7–8 minutes. Transfer to an ice bath to cool.
- Peel and break: Once cool, peel eggs and break into large chunks using a fork or spoon.
- Make the dressing: In a bowl, mix yogurt, mayo, mustard, lemon juice, salt, and pepper.
- Combine: Add broken eggs and chopped herbs to the bowl. Gently mix until coated, keeping texture intact.
- Serve or store: Enjoy immediately or refrigerate for up to 3 days. Perfect for toast, sandwiches, or wraps.