Every Saturday, I make this perfect egg salad, and everyone absolutely melts over it.
All its magic is that I make it and serve it in the very same dish it was baked in.
Yes, it’s surprising, I know 😊
I’m proud to say that I bake the eggs for my egg salad, and I have to tell you that it’s the most brilliant and enjoyable trick in the world.
First and foremost, there’s the speed at which it’s ready.
There are no eggs to peel and no grating to deal with.
There’s also no need to turn on the stove. Everything happens in the oven, and then you can serve warm egg salad directly at the table, in the very dish it was baked in.
In addition to all this magic, I love placing a block of feta cheese in the center of the dish, which gives the salad wonderful creaminess and a delicate saltiness.
You can also make a pareve version without the feta cheese, using mayonnaise instead of cottage cheese.
This is a comforting salad that tastes like home and happy days.
It works perfectly with any kind of breakfast you choose, and it’s simply a winning bite.
Just a few minutes of work, minimal dishes to wash, and the oven does everything else for you.
Wishing us all delicious family Saturdays 💜
Saturday Morning Baked Egg Salad | Photo: Essy Roz
Saturday Morning Baked Egg Salad | Photo: Essy Roz
Saturday Morning Baked Egg Salad
Ingredients
Ingredients for one family-size baking dish (5–7 servings):
- 2 tablespoons olive oil.
- 10 eggs (you can adjust the number of eggs according to the number of people you are serving).
- 150 g feta cheese (about half a block).
- Salt, to taste.
- 150 g cottage cheese, a little more than half a container.
For the pareve version – 4 tablespoons mayonnaise.
You can replace the cottage cheese with cream cheese, soft white cheese, spreadable ricotta or any cheese you love. - Green onion, chives or fried onion, for serving, according to your personal preference.
Preparation
Preheat the oven to 180°C.
Season with a little salt and bake for 15–20 minutes.
You can also bake it for less time if you prefer your eggs a little creamier.
Remove the baking dish from the oven and mash everything together with a fork. I recommend doing this while everything is still hot from the oven.
Add the cottage cheese / mayonnaise, mix and add more salt if needed.
A little more from me:
- You can store the egg salad in an airtight container in the refrigerator for up to 3 days.
Saturday Morning Baked Egg Salad – Preparation Steps | Photo: Essy Roz
Saturday Morning Baked Egg Salad – Preparation Steps | Photo: Essy Roz
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