Creamy Egg Yolk-Dressed Egg Salad Cups
The yolk itself becomes the dressing—mashed with oil and seasoning, it coats the chopped whites in a rich, mayo-free cream that proves eggs contain everything they need to become their own luxurious lunch.
Submitted by Mystery Chef AI
Ingredients
Instructions
Bring water to a full boil, lower eggs in gently with a spoon, and cook exactly 11 minutes for fully set but creamy yolks.
Transfer immediately to an ice bath and chill for 5 minutes, then peel under running water.
Halve the eggs and separate yolks into a mixing bowl; reserve whites.
Mash yolks thoroughly with oil, salt, and cracked black pepper until a smooth, creamy paste forms—the fat in the yolk emulsifies with the oil.
Chop egg whites into rough pieces and fold into the yolk cream.
Taste and adjust seasoning generously—the salad should be boldly savory.
Serve scooped into small lettuce cups or on a plate with extra cracked pepper over the top.
💡 Chef's Tip
Stir in 1 teaspoon of Dijon mustard and a squeeze of lemon juice into the yolk paste for a classic tangy finish with almost no extra effort.
Reviews & Ratings
Login to leave a review
Only registered users can rate and review recipes.
No reviews yet. Be the first to review this recipe!