The Fluffiest Egg Salad Recipe Ever Is Bourdain Approved (2 Ingredients, High Protein) by Donna John
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Anthony Bourdain is who got me really thinking about the perfect egg salad. On an episode of his show, Parts Unknown, he shared his love of the Lawson egg salad sandwich in Okinawa, Japan. The fluffy egg salad sandwich took on a life of its own after Bourdain declared devotion to the convenience store sandwich.
Being a fan of egg salad, I completely understand his obsession for fluffy egg salad. This egg salad recipe is fluffy as heck. And, it has two ingredients. All you need to make this egg salad is eggs and mayonnaise. The egg whites and yolks are separated so the yolks and mayonnaise can be whisked into submission and turn into a mousse-like mixture. Fold in the eggs and it's ready to be eaten.
Egg salad is delicious all on its own for lunch or dinner, or make an egg salad sandwich on white bread (that's how Bourdain liked it). You could also serve the two-ingredient egg salad with crackers or potato chips as a snack (don't judge!).
You could cook the eggs in an InstantPot™. The shells almost fall off. If you've never cooked eggs this way, here's how to cook hard-boiled eggs in the Instant Pot™.
This high-protein recipe may have mayo in it, but you will still get the health benefits of eggs and the health benefits of protein. Just don't eat the whole bowl of this egg salad recipe that I believe Anthony Bourdain would have approved of.
Cuisine: American
Prep Time: 12 minutes
Cook Time: 8 minutes
Total Time: 20 minutes
Servings: 6
Ingredients
- 7 large eggs
- 1/4 cup mayonnaise
Here's how to make it:
- Put the eggs into a pot of water. Bring to a boil and cook about 8 minutes. Immediately put the eggs into cold water and let them sit a few minutes. Once cool, peel and separate the whites from the yolks.
- Put the yolks into a mixing bowl and add the mayonnaise. Whisk and mash until the mixture becomes mousse-like.
- Chop the egg whites into small pieces and fold them into the egg yolk mixture. If desired, season with salt and black pepper. (If you want to season the egg salad but don't want flecks of black pepper, use white pepper.) This recipe can easily be doubled. Store the egg salad in an airtight container in the fridge.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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