Benedict Egg Salad
An egg salad inspired by eggs Benedict, built from jammy-boiled eggs folded into a Dijon, lemon, and clarified butter dressing reminiscent of hollandaise, finished with fresh chives.
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Ingredients
- Eggs
- • 16 large eggs, jammy-boiled (7½ minutes)
- • Ice bath, peel, separate whites & yolks
- Benedict-Style Dressing
- • ⅔ cup high-quality mayonnaise
- • 2 tsp Chardonnay
- • 2 Tbsp Dijon mustard
- • 1½ tbsp fresh lemon juice
- • 1 tbsp warm clarified butter
- • 1¼ tsp sugar or honey (optional, for balance)
- Finish & Seasoning
- • 3 tbsp finely minced fresh chives
- • 1½ tsp fine sea salt (start with 1 tsp, adjust)
- • ½–¾ tsp white pepper, to taste
- ⸻
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My notes
Method
- 1
Method (Professional Kitchen Workflow)
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1. Cook Eggs (Critical for Texture)
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• Bring water to a controlled boil.
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• Lower eggs gently.
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• Cook 7½ minutes for custardy yolks.
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• Ice bath immediately; peel once fully chilled.
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This mimics Benedict yolk texture—essential for natural emulsification.
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⸻
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2. Precision Prep
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• Whites: Fine brunoise (uniform, rice-sized dice)
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• Yolks: mash until silky
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⸻
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3. Dressing Build
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Whisk together until smooth:
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• Mayonnaise
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• Chardonnay Dijon
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• Lemon juice
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• Warm clarified butter
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• Sugar
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⸻
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4. Assembly
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1. Fold yolks into dressing first.
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2. Gently fold in whites in 2 additions.
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3. Add chives.
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4. Season with salt and white pepper.
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