Jamie Oliver Egg Salad

This one hits different. Jamie Oliver Egg Salad—yeah, the name’s plain, but what it delivers? Not so much. You get that soft-boiled comfort, rich and lush with just a whisper of heat from the mustard, and the green onions, They sneak in like a breeze from a garden you forgot you missed. I threw this together last weekend on a whim, not expecting much. Turns out, it’s the kind of dish that makes you sit down even if you’re standing. (inspired by Jamie Oliver)

Ingredients Needed

• 8 eggs
• half a cup mayo, real stuff
• small handful of green onions, sliced thin (a quarter cup, ish)
• a spoon of yellow mustard—not fancy
• just a pinch of paprika
• salt and pepper, to taste (which really just means… to how you’re feeling)

How To Make Jamie Oliver Egg Salad

1. Cook the Eggs: Drop your eggs gently into a pot. Cover ’em in cold water. Bring the whole thing to a boil and then dial it back to a quiet simmer. Ten minutes. Not eleven. Not nine. Just trust it. Then out of the hot, straight into ice water. They’ll shiver, but it’s for their own good—it stops the cooking cold.
2. Chop the Eggs: Peel with care. Or rage. Depends on your mood. Chop them up—rough if you like bites with a bit of heft, or finer if you’re going for smooth. No wrong move here.
3. Whip Up the Dressing: In a bowl that feels like it’s seen a few good meals, stir together mayo, those green onions, the mustard, paprika, and whatever salt and pepper your hands reach for. Don’t overthink it. Just mix until it looks like something you’d want to taste.
4. Bring It All Together: Toss your chopped eggs into the dressing. Gently. Fold, don’t mash—this isn’t baby food. Let it sit, covered, in the fridge for a bit. Half an hour maybe? Gives everything time to get friendly.

Why I Love This Recipe

The first time I made this, it was hot out. I’d had a rough morning. I wanted lunch but not a production. This came together like a shrug—quick, whatever—and then bam. It was nostalgic and new, all in the same mouthful. Like childhood memories that had grown up with you.

Recipe Tips

• Cool your eggs fast. Don’t skip the ice. It matters.
• Chop those onions fine unless you like surprise punches of sharpness.
• Start with less seasoning than you think. Taste. Adjust. It’s a vibe.
• Don’t rush the chill time. It’s not just about cold—it’s about meld.
• Wanna mix it up, Throw in celery, capers, or a sprinkle of something green and herby.

How To Store This Jamie Oliver Egg Salad

• At Room Temperature: Honestly, Only if you’re serving it right away. Don’t let it sit out more than a couple hours, max. Then it gets dicey.
• In the Fridge: Covered, in something airtight. Stays good for about three days. Maybe four, if you’re brave and hungry.
• In the Freezer: Nope. Just don’t. The texture turns weird—like soggy clouds. Not good.
• Reheating: You don’t. It’s cold food. That’s the whole point.

Let’s Answer a Few Questions! (FAQs)

Can I use low-fat mayo?
Sure. It’s fine. Not the same, but still good. Don’t stress it.

What if I don’t have yellow mustard?
Dijon works. Even a pinch of dry mustard powder in a pinch. Just don’t go overboard.

How do I make the eggs peel easy?
Boil, then ice bath. Don’t skip the chill. That’s what makes the shells slide off like magic.

Can I throw in other stuff?
Of course. You’re the one eating it. Try dill, chives, or chopped pickles. Go wild.

Nutrition Facts (per serving)

• Calories: 197
• Carbs: 1g
• Protein: 8g
• Fat: 16g
• Sugar: 1g
• Fibre: 0g
• Sodium: 226mg

Try More Recipe:

• Jamie Oliver Chimichurri
• Jamie Oliver Cabbage And Leeks Recipe
• Jamie Oliver Red Pepper Pasta Sauce