Egg Salad

Recipe by Rutendo, inspired by Jamie Oliver

Serves: 3

Cook Time: 11 minutes



  • 6 free range eggs
  • ¼ cup chopped pickles (this is optional. I love the naturally fermented pickles. They don’t taste vinegary plus they add that crunch and tang to the egg salad)
  • 2 tablespoons green onions chopped (I prefer to use the red onions, because of the sweetness they bring to the salad)
  • Fresh parsley (dried works just as good)


  • 1/3 cup mayonnaise (I always use avocado oil mayo but any mayo works perfectly)
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon toasted sesame oil (optional. I personally love the toasted saltiness it adds to the recipe)
  • Salt and black pepper


  • Bring a medium sized pot to the boil making sure there is enough water to cover the eggs. Add eggs to the water and cook
    for 11minutes (I add a little lemon juice to the water as the eggs boil. It softens the shell and makes them easier to peel).
  • While the eggs cook, add all the ingredients for the dressing into a bowl along with the salt and pepper (the dressing should be a little tangy but feel free to adjust according to taste).
  • Chop the onions, parsley and pickles and add to another bowl (this adds that extra crunch).
  • By now your eggs should be done. Drain the hot water and run the eggs under cold water submerged or put them in a bowl of iced water. This stops the cooking process.
  • Chop the eggs to desired consistency (personally, I like them chunky) and add to the bowl with the pickles and herbs. Add enough mayonnaise dressing to coat the eggs very well and mix.
  • The egg salad will last in the fridge for three days and can not be frozen.
  • Enjoy as a side dish or on toasted bread.

Images provided by Rutendo

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