Easy Egg Salad with Baked Eggs by @feelgoodfoodie

40 min

4 servings

🥚

300 g

Eggs

🥣

60 ml

Greek yogurt

🌼

15 ml

Dijon mustard

🍋

2 g

Lemon zest

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

  1. Preheat

    Preheat the oven to 350°F (175°C).

  2. Crack
    • eggs

    Crack 6 eggs into the baking pan, keeping the yolks intact where possible.

  3. Place

    Place the baking pan inside the larger baking pan.

  4. Pour
    • water
    • Eggs

    Pour about 4 cups (950 ml) water into the larger baking pan until the water reaches the level of the eggs.

  5. Bake
    • eggs

    Bake the eggs for 30 minutes until the whites are completely set.

  6. Cool
    • eggs

    Remove the baking pan from the water bath and let the baked eggs cool for 5 minutes.

  7. Transfer
    • eggs

    Loosen the baked eggs from the pan and transfer them to the cutting board.

  8. Chop
    • eggs

    Chop the baked eggs into small pieces with the large knife.

  9. Add
    • eggs
    • plain Greek yogurt

    Add the chopped eggs and 1/4 cup Greek yogurt to the mixing bowl.

  10. Add
    • Dijon mustard
    • lemon zest

    Add 1 tablespoon Dijon mustard and 1 teaspoon lemon zest to the bowl.

  11. Season
    • salt

    Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

  12. Stir
    • eggs
    • plain Greek yogurt
    • Dijon mustard

    Stir the egg salad until evenly combined and serve immediately.

Easy Egg Salad with Baked Eggs by @feelgoodfoodie

40 min

4 servings

🥚

300 g

Eggs

🥣

60 ml

Greek yogurt

🌼

15 ml

Dijon mustard

🍋

2 g

Lemon zest

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

Preparation Steps

  1. Step 1/12

    Preheat the oven to 350°F (175°C).

  2. Step 2/12

    Crack 6 eggs into the baking pan, keeping the yolks intact where possible.

    🥚eggs
    🍳baking pan

  3. Step 3/12

    Place the baking pan inside the larger baking pan.

    🍳baking pan
    🍳larger baking pan

  4. Step 4/12

    Pour about 4 cups (950 ml) water into the larger baking pan until the water reaches the level of the eggs.

    💧water
    🍳larger baking pan
    🥄measuring cups

  5. Step 5/12

    Bake the eggs for 30 minutes until the whites are completely set.

    🥚eggs
    🍳baking pan
    🍳larger baking pan

  6. Step 6/12

    Remove the baking pan from the water bath and let the baked eggs cool for 5 minutes.

    🥚eggs
    🍳baking pan
    🍳larger baking pan

  7. Step 7/12

    Loosen the baked eggs from the pan and transfer them to the cutting board.

    🥚eggs
    🍳baking pan
    🪵cutting board

  8. Step 8/12

    Chop the baked eggs into small pieces with the large knife.

    🥚eggs
    🪵cutting board
    🔪large knife

  9. Step 9/12

    Add the chopped eggs and 1/4 cup Greek yogurt to the mixing bowl.

    🥚eggs
    🥣plain Greek yogurt
    🥣mixing bowl
    🥄measuring cups

  10. Step 10/12

    Add 1 tablespoon Dijon mustard and 1 teaspoon lemon zest to the bowl.

    🌼Dijon mustard
    🍋lemon zest
    🥣mixing bowl
    🥄measuring spoons

  11. Step 11/12

    Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

    🧂salt
    ⚫black pepper
    🥣mixing bowl
    🥄measuring spoons

  12. Step 12/12

    Stir the egg salad until evenly combined and serve immediately.

    🥚eggs
    🥣plain Greek yogurt
    🌼Dijon mustard
    🍋lemon zest
    🧂salt
    ⚫black pepper
    🥣mixing bowl
    🥄spoon

Composition

Ingredients

Types

Eggs, Condiments, Fruit, Seasonings

Ingredients

Eggs, Greek yogurt, Dijon mustard, Lemon zest, Salt, Pepper

Notes

Eggs (as many as you'd like, cracked into a pan)

Allergens

Eggs, Mustard

Dietetics

Dietary regimen

Vegetarian, Gluten-Free, Low carbohydrate, Ketogenic

Calories

145 kcal

Macro nutrients

Protein: 12g, Total fat: 8g, Saturated fat: 2.5g, Carbohydrates: 3g, Dietary fiber: 0.2g, Sugars: 2g, Cholesterol: 285mg

Nutritional Information

Minerals

Calcium: 65mg, Iron: 1.2mg, Potassium: 145mg, Sodium: 285mg, Phosphorus: 140mg, Selenium: 30mcg, Zinc: 1.1mg

Vitamins

Vitamin A: 135mcg, Vitamin B12: 0.9mcg, Vitamin D: 1.8mcg, Vitamin C: 1mg, Folate: 45mcg, Riboflavin: 0.35mg

Preparation

Time Information

Preparation

10 minutes

Cooking

30 minutes

Overall

40 minutes

Difficulty

Level

Easy (1/4)

Steps

12 steps

Equipments

Utensils

baking pan, larger baking pan, cutting board, large knife, mixing bowl, spoon, measuring cups, measuring spoons

Appliances

Oven

Type

Type

Type Of Dish

Salad, Main Course, Side Dish, Breakfast

Occasions

Breakfast, Lunch, Brunch, Meal Prep, Picnic

Origin

Source

Platform

instagram

Original Creator

@feelgoodfoodie

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Soft, Chunky, Tender

Flavors

Tangy, Savory, Peppery, Citrusy, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours,Discard after 1 hour if temperature exceeds 90°F (32°C)), fridge : 3 days (Store in an airtight container,Keep at or below 40°F (4°C),Stir before serving), freezer : (Not recommended because Greek yogurt may separate and eggs can become watery)