Name: My 4-Ingredient Egg Salad Has a Trick—There’s No Peeling Required
Prep time: 5 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: Nonstick cooking spray or olive oil, for greasing the bowl; 8 large eggs; 1/4 cup mayonnaise; 1 teaspoon dry mustard; 1 teaspoon dry dill; 1/4 teaspoon kosher salt, plus more to taste; 1/4 teaspoon ground black pepper, plus more to taste

My 4-Ingredient Egg Salad Has a Trick—There’s No Peeling Required

My no-peel egg salad recipe uses what I call the “egg loaf” method—just crack eggs into a bowl, steam them, and chop for perfect egg salad every time.

45 min total 5 min prep 20 min cook 4 239 cal

Instructions

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1 Place a steamer basket inside a large pot with a lid. If you don't have a steamer basket, any stovetop-safe item that will elevate a bowl off the bottom of the pot without tipping will work; I use an upside-down metal lid from a smaller pot. Fill the pot with water to just below the bottom of your steamer basket.
2 Spray a metal bowl or ramekin that fits inside the larger pot with a light coating of nonstick cooking spray, or use a paper towel to lightly coat the bowl with olive oil. Crack the eggs into the prepared bowl or ramekin.
3 Place the bowl of cracked eggs in the pot on top of the steamer basket. Cover the pot. Turn the heat to high and steam, covered, until the yolks are firm, 18 to 20 minutes. If the yolks aren’t set at 20 minutes, return to the pot and steam in 2-minute increments until done. Pour off any accumulated liquid.
4 In the bowl, cut the resulting “egg loaf” into small chunks and refrigerate until cool, 20 to 30 minutes.
5 Stir in the mayonnaise, mustard, dill, salt, and pepper until blended. Taste and adjust the seasoning as desired. Serve on greens or in sandwiches. Refrigerate leftovers in an airtight container for up to 2 days. Love the recipe? Leave us stars and a comment below!