Jammy eggs — boiled eggs with yolks that are thick but not dry — often star in Instagrammed bowls of ramen, rainbow salads and atop rustic toasts.
They are the texturally ideal egg: The whites are just set and not yet rubbery; the yolks are not quite runny, but nowhere near crumbly. Although they’re delicious simply split and salted, they’re near perfection when turned into egg salad.
Classic egg salad starts with hard-boiled eggs that require lots of mayonnaise to soften the chew of tough whites and mitigate the dryness of powdery yolks. This salad needs only a touch of mayonnaise to get the same effect — the jamminess of the yolks functions as mayonnaise, but with a deeper, eggier flavor.
I find that tearing the eggs by hand gives a jammy egg salad an unexpectedly luxurious texture — the craggy edges make for a salad with organic smoothness. Bits of celery add crunch, as do pops of mustard seed.
This salad feels both satisfying and light, making it ideal for warm-weather meals. You can squish it between tender bread for sandwiches or taco it into lettuce leaves.