Advertisement

Jammy Egg Salad

Time 20 minutes
Yields Serves 4 to 6
Jammy Egg Salad
(Pascal Shirley / For The Times / Prop styling by Kate Parisian)
1

Put the eggs in a small saucepan. Add enough cold water to cover by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and let stand for 6½ minutes. Meanwhile, fill a small bowl with ice and water. When the egg timer goes off, immediately drain the eggs and transfer them to the ice water.

2

When the eggs are cool enough to handle, peel and cut in half. Place the celery, mayonnaise, mustard, dill, cayenne, and a quarter teaspoon salt in a large bowl. Using your fingers, tear the egg halves into half-inch pieces into the bowl. Using a rubber spatula, gently fold everything together until evenly mixed. Taste and add more salt and cayenne, if desired.

3

Divide the egg salad among bread slices with torn lettuce for sandwiches or scoop into lettuce cups. Top with pickle slices and more dill to serve.

Make Ahead:
The eggs can be boiled, cooled completely, and refrigerated in an airtight container for up to 3 days. The egg salad can be refrigerated in an airtight container for up to 1 day.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.