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A plate with a broken egg salad sandwich on whole grain bread, potato chips, sliced pickles, and a drink with ice and lemon in the background.
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Creamy Dill Broken Egg Salad

Youre about to be obsessed with this one. Jammy 8-minute eggs torn into chunks over a sour cream-mayo dressing with fresh dill and diced pickles. Don't say we didn't warn you...
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Course: Salad, Side Dish, Snack
Cuisine: American
Servings: 4 servings
Calories: 254kcal
Author: Dee Broughton

Equipment

  • large bowl

Ingredients

For the Dressing:

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 teaspoons yellow mustard
  • 1/4 cup dill pickles finely diced
  • 2 stalks green onions thinly sliced
  • 2 tablespoons fresh dill chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For the Eggs:

  • 8 large eggs

Instructions

Boil the Eggs

  • Bring a large pot of water to a rolling boil over medium-high heat. Lower the eggs in gently with a slotted spoon. Cook for exactly 8 minutes, maintaining a boil throughout.

Ice Bath

  • Transfer the eggs immediately to a large bowl of ice water. Cool for at least 3 minutes.
    A bowl of brown eggs cooling in ice water, with ice cubes floating around them; a dish of ground pepper, a dish of salt, and green onions are nearby on a wooden surface.

Make the Dressing

  • Whisk together the mayo, sour cream, mustard, pickles, green onions, fresh dill, salt, and pepper in a large bowl until evenly combined.
    A wooden bowl contains creamy dressing with chopped herbs and a whisk; green onions, salt, and pepper are on the table nearby.

Peel and Tear

  • Peel the eggs under cool running water. Pat dry. Tear each egg into 3 to 4 large chunks directly over the bowl of dressing.
    A wooden bowl with torn boiled eggs atop the dressing, next to bowls of salt, pepper, green onions, and a wooden cutting board on a green surface.

Fold and Season

  • Fold gently 3 to 4 times until the yolks begin to dissolve into the dressing. Taste and adjust salt and pepper.
    A wooden bowl filled with creamy broken egg salad being gentle folded with a spatula, with salt, pepper, green onions, and a napkin nearby on a wooden surface.

Notes

  • Best eaten within 24 hours — jammy yolks firm up in the fridge over time
  • Tear eggs rather than chopping for better texture and getting a good coating with the dressing
  • 8-minute cook time is not flexible - 7 minutes gives runny, 9 gives chalky - the texture of the yolk is everything in this recipe.

Nutrition

Serving: 1serving | Calories: 254kcal | Carbohydrates: 2g | Protein: 12g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 342mg | Sodium: 610mg | Potassium: 176mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 668IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 2mg