Jammy Egg Salad with the Perfect Yogurt Sauce
Jammy Egg Salad with the Perfect Yogurt Sauce
Ingredients
For the Jammy Eggs
- 4 large eggs
- as needed ice
For the Perfect Yogurt Sauce
- 2 tablespoons Greek yogurt
- 1 clove garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons red onion, finely minced
- 1/4 cup cucumber, grated and water squeezed out
Instructions
- 1
To prepare the jammy eggs, fill a medium pot with enough water to completely cover the 4 eggs. Bring the water to a rolling boil over high heat.
⏱️ 5 min
- 2
Carefully lower the eggs into the boiling water using a slotted spoon. Cook for exactly 6 minutes for perfect jammy yolks.
⏱️ 6 min
- 3
While the eggs are cooking, prepare an ice bath by filling a medium bowl with ice and water. Once the 6 minutes are up, immediately transfer the cooked eggs from the boiling water to the ice bath. Let them cool for 5 to 10 minutes to stop the cooking process and make them easier to peel.
⏱️ 10 min
- 4
While the eggs are cooling, prepare the perfect yogurt sauce. In a small bowl, combine the Greek yogurt, minced garlic, salt, black pepper, lemon juice, minced red onion, and grated cucumber (ensure excess water has been squeezed out). Mix all ingredients thoroughly until well combined.
⏱️ 5 min
- 5
Once the eggs are cool, gently peel them. You should have perfectly soft-boiled eggs with jammy yolks.
⏱️ 2 min
- 6
Place the peeled jammy eggs into the bowl with the prepared yogurt sauce. Serve immediately. For the best experience, cut the eggs open right before eating to reveal the luscious jammy yolk.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Jammy Egg Salad with the Perfect Yogurt Sauce
For the Jammy Eggs
- 4 large eggs
- as needed ice
For the Perfect Yogurt Sauce
- 2 tablespoons Greek yogurt
- 1 clove garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons red onion, finely minced
- 1/4 cup cucumber, grated and water squeezed out
Instructions
- 1
To prepare the jammy eggs, fill a medium pot with enough water to completely cover the 4 eggs. Bring the water to a rolling boil over high heat.
⏱️ 5 min - 2
Carefully lower the eggs into the boiling water using a slotted spoon. Cook for exactly 6 minutes for perfect jammy yolks.
⏱️ 6 min - 3
While the eggs are cooking, prepare an ice bath by filling a medium bowl with ice and water. Once the 6 minutes are up, immediately transfer the cooked eggs from the boiling water to the ice bath. Let them cool for 5 to 10 minutes to stop the cooking process and make them easier to peel.
⏱️ 10 min - 4
While the eggs are cooling, prepare the perfect yogurt sauce. In a small bowl, combine the Greek yogurt, minced garlic, salt, black pepper, lemon juice, minced red onion, and grated cucumber (ensure excess water has been squeezed out). Mix all ingredients thoroughly until well combined.
⏱️ 5 min - 5
Once the eggs are cool, gently peel them. You should have perfectly soft-boiled eggs with jammy yolks.
⏱️ 2 min - 6
Place the peeled jammy eggs into the bowl with the prepared yogurt sauce. Serve immediately. For the best experience, cut the eggs open right before eating to reveal the luscious jammy yolk.
⏱️ 3 min