Shredded Egg Salad

Shredded Egg Salad Recipe

I bought some special eggs the other day. I mean, there are special eggs, and there are special eggs. I'm talking about the kind of eggs some people might feel compelled to roll their eyes at. But I had to buy them. Try them. Bring them home with me. And I wanted to do something straight-forward yet special with them. So as I drove back from the Saturday market - through North Beach, up the Fillmore hills, and down into Hayes Valley, I settled on egg salad. Not earth-shattering, I know. That was sort of the point. But the twist? I was going to shred the hard-boiled eggs on a box grater into a fluffy pile. I'd toss it gingerly with my fingertips working in a bit of salt and pepper, add a few herbs and whatnot, and not much beyond that. Well, maybe the tiniest dollop of creme fraiche or thread of olive oil, enough to add a hint of cohesiveness, but not enough to weigh the salad down. I was after an egg salad that was fluffy, light, bright, and vibrant. Nothing wet, damp, or heavy about it.

Shredded Egg SaladShredded Egg Salad

You're probably curious about the eggs. I was at the market, when a lovely, petite lady rolled up next to me with her cart. You could tell she knew exactly what she was after, so I stepped back and watched the scene unfold. She pointed straight at a mega-cooler behind the table, and asked if "any" were available. At that point I wasn't entirely sure what she was asking about, but the way she inquired insinuated she didn't always succeed. Now I know. That's where the eggs live -- when they're available. They are eggs from sprout-fed chickens. Think about that - sprout fed chickens. And they're perhaps the best eggs I've had (with the exception, perhaps, of the eggs I'd buy from the grandmotherly figure who would sell in the corner of the old Testaccio market in Rome). So, I wanted to do something special with them, but nothing too complicated. Nothing that was going to get in the way of the eggs themselves. And this is what I came up with. There might be times when the more standard approach to egg salad might be called for - smashing and chopping the eggs + a more enveloping dressing. But for now, I'm on the shredding bandwagon.

Shredded Egg SaladShredded Egg Salad

I like it straight. I also shredded some gruyere cheese on to a slab of toast and put that under the broiler for a bit (until the cheese bubbled and melted)....Topped that with the shredded egg salad. No complaints. xo -h

Shredded Egg Salad

6 eggs
1/4 teaspoon salt
1/4 teaspoon pepper

1 small head of radicchio, shredded
1/4 cup chopped fresh dill
1 medium shallot, chopped
3 baby radishes, shaved thin

to serve: little dollop of salted creme fraiche and/or a drizzle of olive oil.

Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for ten minutes (a couple minutes longer than I normally do). Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, then use the big holes on a standard box grater to grate the eggs. Place in a bowl and use your fingers to gently toss the eggs with the salt and pepper. At this point you can add whatever you like to the salad - I tossed in shredded radicchio, fresh dill, shallots, and shaved baby radishes. Serve topped with tiny dollops of something creamy - like creme fraich or plain yogurt, and a drizzle of olive oil. Just a bit of each so you don't weigh it down.

Serves 2-4.

Prep time: 5 minutes - Cook time: 10 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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  • What a difference a little change in technique can make! I loathe hard-boiled eggs, so I cannot comment on this recipe. BUT, grated apples in my apple pie instead of sliced, shredded Brussel's sprouts instead of halved...these techniques have changed my life (and my husband's taste buds). I love your website because you give us great little tweeks for simple recipes that remind us to PLAY in the kitchen. Which is the best part :)

  • I never thought to shred eggs! Cool idea!

  • You can use a potato ricer for hard boiled eggs and they come out much lighter and fluffier than if you shred them and they are much less of a mess!

  • This sounds incredibly delicious. Did you have any trouble peeling the very fresh eggs?

    Barbara Emerson
  • Never had eggs prepped like this. Am going to try this soon. I echo Amanda when she says you changed her life when she learned cooking from you. My sister, who is mother earth healing cook, is amazed at my new found passion and accomplishments in the kitchen. ......I get it now......thanks to you!

  • I love eggs but I have never found a egg salad that appeals to me, mostly because I am lactose-intolerant. This is a fabulous option and beautifully simple!

  • Oh I haven't had an egg salad in years! I cannot wait to try out this recipe! This sounds so so good!!

    Hannah @ Salted Crown
  • Margie in Texas- Since you have chickens, you may benefit from knowing that fresh hardboiled eggs are nearly impossible to peel. I save a dozen or so for a couple of weeks and hardboil them and they peel easier. I don't refrigerate my eggs either. They last for weeks outside of the fridge if the temps are cool. Once summer hits and my kitchen warms up, I refrigerate them. Either way let some of your eggs age a little in or out of the fridge and they will be easier to peel.

  • This sounds incredibly delicious. Did you have any trouble peeling the very fresh eggs?

    Barbara Emerson
  • Ooooh! The egg salad sounds lovely BUT! I have the matching platter to your casserole! The very same grecian pattern, the very same blue, but a big wide round plate. I love it so. Okay. Now that that's out. I happen to be expecting a delivery of 5 dozen farm fresh eggs from my favorite farmer ANY minute, and am nearly bursting with thrill (it's been a looooong winter). Despite my efforts to appreciate eggs, most are more or less the same, to my mouth. But these, oh THESE, are remarkable, not just deep marigold and firm taut yolks, and not just thick coherent whites, but absolutely packed with sweetness, and with a butteriness that is downright luxurious. So, yes. I get the eggs. Congratulations on your score :) xo, M

  • Your chopping board looks very interesting. Is it wood and where did you get it? Love your posts, especially this one.

  • Sounds excellent. Never thought of grating eggs. Don't buy eggs either! Got a sweet little flock of hens that we allow to roam out property. We feed them "regular" chicken feed & scratch but they also hunt down whatever they want! Best eggs I've ever had!!! Yellowest yolks too. Only complaint... no matter how I try, can not boil them so they peel clean.

  • Egg salad is one of those simple foods that can be standard--or totally mindblowing. I am jealous of your obviously mindblowing rendition! I've never thought to use the box grater before--such a good idea.

  • It is often your simplicity that highlights just how brilliant you are. I'm 100% sold on this shredded idea. Thanks, Heidi.

  • Hi Heidi - can you share where in SF you got the eggs? Understand you may be reluctant to divulge, but I thought I'd try. :-) p.s. Your website has literally changed my life, and taught me to cook. My wife and I thank you. ;-)

  • I love eggs but I have never found a egg salad that appeals to me, mostly because I am lactose-intolerant. This is a fabulous option and beautifully simple!

  • Lovely, Heidi, as always. Your creativity, simplicity, and wholesome recipes inspire me. xx

    Lisa @ Simple Pairings
  • I LOVE eggs! This looks beautifully simple and delicious. If you have good eggs they don't need much fussing about. Thanks Heidi.

  • It's so refreshing to see how you continue to pare down and refine your approach to food, and let the ingredients shine — love how this egg salad captures the Italian spirit!

    diary of a tomato
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