Egg Salad using Oven Method
Time
40 Min
Serves
4
Published May 3, 2023 by Dr. Stephanie Gray, DC
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I love egg salad. But who has the time and patience to hard boil eggs on the stove and then peel them?
I made this egg salad because I really wanted to try the viral method of “hard boiling” eggs in the oven, which doesn’t require peeling. If you haven’t seen the viral tiktoks, you simply crack eggs directly into a loaf pan and bake in the oven for 30 minutes (see recipe for full method details). I wondered if it really worked. Yes. Yes, it does! I will never hard boil eggs on the stove ever again. So much easier than fussing to peel the eggs. I might eat egg salad more often now.
A really good egg salad recipe has simple ingredients. I use finely diced pickles and fresh herbs to really elevate this classic dish.
Gluten and grain free, low carb,
For other great dinner ideas, check out these other recipes:
Beef Fajita Salad with Roasted Poblano Dressing
Why you will LOVE this Egg Salad using Oven Method
- You will love the no fuss method of “hard boiling” eggs in the oven, which doesn’t require peeling.
- A super delicious, HEALTHY lunch or dinner idea
- Made with finely chopped pickles and fresh herbs to really elevate this classic dish
- A great way to get in lots of herbs
- Gluten free, grain free, low carb
How to Store this Egg Salad?
Store leftovers in a tight glass container. Must be refrigerated. Must be eaten within a 3-4 days.
Egg Salad Using Oven Method
Equipment
- 1 9x5 loaf pan
- 1 9x13 baking dish
- 1 Oven
- 1 Medium bowl
Ingredients
- 6 eggs
- 3 tbsp avocado mayonnaise
- 3 tbsp red onion finely chopped
- 1/4 cup dill pickles finely chopped
- 1/4 cup fresh dill finely chopped
- 1/4 cup fresh parsley finely chopped
- 1 pinch sea salt
Instructions
- Preheat the oven to 350 F.
- Crack 6 eggs directly into a greased 9x 5 loaf pan. Place the loaf pan in the centre of a 9x 13 baking dish, then pour water in the dish until it reaches the same height as the eggs.
- Carefully move baking dish to the oven to bake for 30 minutes.
- Once cooked through, use a spatula to remove the eggs from the pan. Use a knife to chop up your eggs into small chunks. Allow the eggs to cool.
- In a medium bowl, add mayonnaise, pickle, dill, parsley, red onion and stir. Gently stir in your chopped eggs into the mixture.
- Eat egg salad on gluten free bread or wrap, collard green or butter lettuce leaf.
Notes
Nutrition
I’m a doctor of chiropractic, with a special interest in nutrition. I am passionate about healthy eating and using food to heal thyself. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are gluten-free. Some are ketogenic or paleo friendly.