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No-Peel Sheet Pan Egg Salad with Secret Date Twist

Egg Salad Hacks, No-Peel Breakfast, Quick Spreads, Israeli Brunch

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No-Peel Sheet Pan Egg Salad with Secret Date Twist

Egg Salad Hacks, No-Peel Breakfast, Quick Spreads, Israeli Brunch

PREP time 5 min
BAKE time 25 min
TOTAL time 25 min
Yield 3–4 Servings
Difficulty Super Easy

Ingredients

  • Egg Base:

  • 5 large

  • Cooking oil spray or extra virgin olive oil

  • Dressing & Secret Mix-Ins:

  • 5 flat tsp mayonnaise (1 tsp per egg)

  • 1 tbsp Dijon mustard

  • Finely chopped green onions (scallions)

  • 2–3 Medjool dates, ultra-finely chopped (secret twist!)

  • Salt and freshly ground black pepper to taste

Method

  1. 01

    Prep & Bake Eggs: Preheat oven to 180°C (350°F). Line a baking pan with parchment paper and lightly grease with oil spray. Crack the 5 eggs directly onto the parchment paper. Bake for 25 minutes until whites and yolks are fully set.
  2. 02

    Chop Eggs: Remove baked egg sheet from oven, fold gently, and cut into clean, small squares using a knife or pizza cutter.
  3. 03

    Combine & Dress: Transfer egg squares into a bowl. Add mayonnaise, Dijon mustard,finely chopped green onions, finely chopped dates, salt, and black pepper.
  4. 04

    Mix & Serve: Mix thoroughly until combined and creamy. Serve as a sandwich filling, on toasted challah, or as a dip.

Step by step

Clear process images displayed in the same order as the method.

Preheat oven to 180°C (350°F). Line a baking pan with parchment paper and lightly grease with oil spray. Crack the 5 eggs directly onto the parchment paper. Bake for 25 minutes until whites and yolks are fully set. 1
Prep & Bake Eggs:

Preheat oven to 180°C (350°F). Line a baking pan with parchment paper and lightly grease with oil spray. Crack the 5 eggs directly onto the parchment paper. Bake for 25 minutes until whites and yolks are fully set.

Remove baked egg sheet from oven, fold gently, and cut into clean, small squares using a knife or pizza cutter. 2
Chop Eggs:

Remove baked egg sheet from oven, fold gently, and cut into clean, small squares using a knife or pizza cutter.

Transfer egg squares into a bowl. Add mayonnaise, Dijon mustard,finely chopped green onions, finely chopped dates, salt, and black pepper. 3
Combine & Dress:

Transfer egg squares into a bowl. Add mayonnaise, Dijon mustard,finely chopped green onions, finely chopped dates, salt, and black pepper.

Mix thoroughly until combined and creamy. Serve as a sandwich filling, on toasted challah, or as a dip. 4
Mix & Serve:

Mix thoroughly until combined and creamy. Serve as a sandwich filling, on toasted challah, or as a dip.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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