The Supersmart Way to Make Egg Salad 10x Better
Egg salad is a classic for a reason. It's creamy and savory with a soft, fluffy texture that's delicious smushed between bread for sandwiches or scooped up with chips for a snack. But the only way to get fresh, homemade egg salad is to cook and peel a carton of eggs . Or is it?
Related: How to Make Egg Salad 10x Better, According to Ina Garten
Why You Should Make Fried Egg Salad
Aki Kamozawa and Alex Talbot, the pair who run the blog Ideas in Food and the popular doughnut popup Curiosity Doughnuts , shared a genius shortcut to making crave-able egg salad like you've never had it before—fry the eggs. The best part? There's no boiling or peeling necessary, and the entire dish is ready in five minutes. Plus, it's endlessly customizable. You can cook the eggs to your exact liking (without having to guess about the jamminess of the yolk hidden under a shell), and add your favorite crunchy, salty, spicy, and creamy mix-ins to dress it up.
According to Food52 's Kristen Miglore , this recipe converted her from an egg salad phobe into a major fan. Curious? Here's how to make the best Fried Egg Salad.
Related: Eugene Levy's Famous Egg Salad Is Classic Comfort Food
😋😋 SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Pop Kitchen newsletter 🍳 🍔
How to Make Fried Egg Salad
Like a stir-fry, this recipe comes together quickly once the heat is going, so the first step is to gather your ingredients . You'll need butter or olive oil to slick the skillet, eggs, mayo, salt and pepper and any other mix-ins you'd like to add. Kamozawa prefers her egg salad with runny yolks, diced onion and celery, but use what you like. A few to consider: diced ham or prosciutto, capers, olives, shallots, scallions, everything bagel seasoning or curry powder.
When you have your ingredients by the stove, heat the butter or oil in a nonstick skillet over medium heat. Add any mix-ins that need cooking (like onions, peppers or ham you want to crisp up) and cook until any vegetables are softened and translucent, stirring regularly.
Related: How to Make the Best Egg Salad Sandwich of Your Life, According to My Chef-Husband
While those cook, crack the eggs into a medium bowl. Reduce the heat to medium-low and add the eggs to the skillet all at once. Without stirring, cover the skillet with a lid (a large baking sheet also works) and let them cook, checking regularly, until they're cooked to your preferred doneness.
To make the salad, slide everything from the skillet into a large bowl and use kitchen shears to cut the eggs into bite-sized pieces. Add a few dollops of mayonnaise and any other flavoring ingredients, like spices or fresh herbs, and season the egg salad to taste with salt and pepper.
And there you have it: a warm, flavor-packed egg salad that skips all the peeling and chipping. Serve it on fluffy bread or crispy toast or scoop on top of a leafy green salad.
