Cacio E Pepe Egg Salad Recipe

Hard-boil the eggs

Place 6 large eggs in a single layer in a medium saucepan and add enough cold water to cover by about 1 inch (2.5 cm). Add a pinch of salt. Bring to a rolling boil over high heat. Once boiling, cover the pot, remove from heat, and let sit for 10–12 minutes for fully set yolks.

Cool and peel

Drain the hot water and transfer the eggs immediately to a bowl of ice water or run under very cold water for at least 5 minutes to stop cooking. When cool, gently crack and peel the eggs. Pat dry with a paper towel.

Chop the eggs

Roughly chop the peeled eggs to your preferred texture: coarse for chunkier salad or finer for creamier texture. Place chopped eggs in a medium mixing bowl.

Make the cacio e pepe dressing

In a small bowl, whisk together 3 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp fresh lemon juice, 1 tsp extra-virgin olive oil, and 1 tsp of the cracked black pepper until smooth. Stir in 2 tbsp freshly grated Pecorino Romano and 1 tbsp Parmigiano-Reggiano (if using) until incorporated. Taste and adjust seasoning: add additional black pepper to reach 1.5 tsp total and salt as needed. The dressing should be creamy and pepper-forward, similar to cacio e pepe flavor.

Combine eggs and dressing

Fold the dressing into the chopped eggs gently until evenly coated. Be careful not to over-mash — maintain some texture. If mixture seems dry, add an additional 1 tsp mayonnaise or 1 tsp olive oil.

Stir in 2 tbsp finely chopped fresh chives to the egg mixture for a mild onion note. Taste and adjust black pepper and salt. For an extra peppery finish, sprinkle an additional 1/4–1/2 tsp freshly cracked black pepper and stir lightly.

Transfer to a serving bowl and finish with a light drizzle of 1 tsp extra-virgin olive oil and a final sprinkle of 1 tsp finely grated Pecorino Romano. Top with microgreens or chopped parsley if using for color and freshness.

Serve the Cacio e Pepe Egg Salad chilled or at room temperature on toasted bread slices, crostini, crackers, or in lettuce leaves as a low-carb option. Portion about 1/6 of the mixture per serving.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Because of the cheese and pepper, flavor may intensify; stir gently before serving again.