Daen Lia’s creamy egg salad recipe

This creamy egg salad is the best you will ever eat. It’s a silky, luxurious egg salad that’s versatile enough to be served on toast, in a wrap or eaten straight from the bowl.

What makes this egg salad stand out from other recipes is the egg yolk dressing.

This is made by separating the yolks from the whites and mixing them through mayonnaise and Dijon mustard until smooth.

Olive oil is then whisked into the mixture, adding a smooth, velvety consistency, while seasoning with salt and pepper brings out the flavours.

This meticulous combination results in a filling that is at the same time smooth, elegant and bursting with flavours.

Daen Lia’s twist on the classic egg salad is extremely simple to whip up and is a great dish to have stored in the fridge for when you need a quick breakfast or easy lunch on the go.


6 eggs

iced water

2 tbsp mayonnaise

1 tsp Dijon mustard

1 tbsp lemon juice

2 tsp extra-virgin olive oil

pinch of sea salt flakes

pinch of freshly ground black pepper

crusty bread, sliced avocado and fresh chives, to serve


Serves 4.


Step 1.

Bring a saucepan of water to the boil, then reduce the heat to medium so the water is slowly simmering. Carefully add the eggs and cook for 12 minutes, then place them in an ice bath for 10 minutes. This will prevent the eggs from cooking any further and allow them to cool slightly so they are easy to peel.

Step 2.

Remove the eggs from the ice bath and peel. Cut the eggs in half and remove the yolks. Set aside. Roughly chop the egg whites and set aside.

Step 3.  

In a bowl, combine the egg yolks, mayonnaise, Dijon mustard, lemon juice, olive oil and salt and pepper. Mash together with a fork until you have a smooth and creamy consistency.

Step 4.

Place the egg whites in the bowl and gently fold them through with a spoon. Serve on toast, with avocado slices and snipped chives, if desired.



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Daen Lia garlic olive oil and everything else Edited recipe and image from Garlic, Olive Oil + Everything Else by Daen Lia, published by Plum, RRP $29.99. Photography by Armelle Habib.