Jammy Egg Salad with Perfect Yogurt Sauce
Jammy Egg Salad with Perfect Yogurt Sauce
Ingredients
For the Jammy Eggs
- 4 large eggs
- as needed water, to cover eggs
- as needed ice, for ice bath
For the Perfect Yogurt Sauce
- 2 tablespoons Greek yogurt
- 1 clove garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon lemon juice
- 1 tablespoon red onion, minced
- 1/4 cup cucumber, grated, water squeezed out
Instructions
- 1
Prepare an ice bath by filling a medium bowl with ice and water. Set aside.
⏱️ 2 min
- 2
In a small saucepan, add enough water to completely cover the 4 large eggs. Bring the water to a rolling boil over high heat.
⏱️ 5 min
- 3
Once the water is boiling, carefully lower the eggs into the boiling water using a slotted spoon. Cook for exactly 6 minutes for jammy yolks.
⏱️ 6 min
- 4
Immediately transfer the cooked eggs from the boiling water to the prepared ice bath. Let them cool in the ice bath for 5 to 10 minutes. This stops the cooking process and makes them easier to peel.
⏱️ 10 min
- 5
While the eggs are cooling, prepare the yogurt sauce. In a medium bowl, combine the Greek yogurt, minced garlic, salt, black pepper, lemon juice, minced red onion, and grated cucumber (ensuring excess water has been squeezed out).
⏱️ 5 min
- 6
Mix all the yogurt sauce ingredients thoroughly until well combined.
⏱️ 1 min
- 7
Once the eggs are cooled, gently peel them under cool running water or in the ice bath for easier removal of the shell.
⏱️ 3 min
- 8
Place the peeled jammy eggs directly into the bowl with the prepared yogurt sauce. For the best experience, cut the eggs open right before serving to reveal their jammy centers.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Jammy Egg Salad with Perfect Yogurt Sauce
For the Jammy Eggs
- 4 large eggs
- as needed water, to cover eggs
- as needed ice, for ice bath
For the Perfect Yogurt Sauce
- 2 tablespoons Greek yogurt
- 1 clove garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon lemon juice
- 1 tablespoon red onion, minced
- 1/4 cup cucumber, grated, water squeezed out
Instructions
- 1
Prepare an ice bath by filling a medium bowl with ice and water. Set aside.
⏱️ 2 min - 2
In a small saucepan, add enough water to completely cover the 4 large eggs. Bring the water to a rolling boil over high heat.
⏱️ 5 min - 3
Once the water is boiling, carefully lower the eggs into the boiling water using a slotted spoon. Cook for exactly 6 minutes for jammy yolks.
⏱️ 6 min - 4
Immediately transfer the cooked eggs from the boiling water to the prepared ice bath. Let them cool in the ice bath for 5 to 10 minutes. This stops the cooking process and makes them easier to peel.
⏱️ 10 min - 5
While the eggs are cooling, prepare the yogurt sauce. In a medium bowl, combine the Greek yogurt, minced garlic, salt, black pepper, lemon juice, minced red onion, and grated cucumber (ensuring excess water has been squeezed out).
⏱️ 5 min - 6
Mix all the yogurt sauce ingredients thoroughly until well combined.
⏱️ 1 min - 7
Once the eggs are cooled, gently peel them under cool running water or in the ice bath for easier removal of the shell.
⏱️ 3 min - 8
Place the peeled jammy eggs directly into the bowl with the prepared yogurt sauce. For the best experience, cut the eggs open right before serving to reveal their jammy centers.
⏱️ 1 min