Egg Peeling For Egg Salad Recipes

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EGG PEELING FOR EGG SALAD



Egg Peeling for Egg Salad image

I dont dread peeling eggs anymore. And No more waiting to peel eggs. Let me know if this helps!!! I got this from the Joy Of Cooking cook book.

Provided by newtocookingmandm

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 2

6 eggs
1 hot water

Steps:

  • place eggs in pan with water and bring to a boil.
  • boil for 12 minutes.
  • fill a medium size bowl with cold water and a trays worth of ice cubes.
  • place eggs in ice water after the 12 min for 2 minutes and keep water in pan boiling or bring back to a boil.
  • Gently drop eggs back in boiling water for 30 seconds to 1 minute.
  • they are ready to peel I put them back in the ice cold water agian just to cool off for a minute.
  • So easy and I do it every time now! I got this from the Joy Of Cooking cook book.
  • Let me know what you think.

NO PEELING EGG SALAD



No Peeling Egg Salad image

I love egg salad but I hate peeling eggs. This is a game changer. You could also separate the whites and the yolks before you bake. Just make sure to whisk both before you add them to the cupcake tin.

Provided by Tiz4tggr

Categories     Lunch/Snacks

Time 30m

Yield 1 Cup Each, 4 serving(s)

Number Of Ingredients 11

12 large eggs
1/8 cup minced red onion
1/4 cup diced celery
1/8 cup toasted sliced almonds
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon prepared horseradish cream
1 tablespoon pickle relish
1 tablespoon dry ranch dressing mix
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Preheat oven to 350.
  • Spray a 12 ct cupcake tin with non stick spray.
  • Carefully crack one egg into each tin.
  • Bake for 15 minutes or until they no longer giggle.
  • While these are baking, toast almonds in a dry skillet until lightly toasted and set aside to cool.
  • When eggs are done, cool on baking rack for 30 minutes.
  • When eggs are cooled, use a tooth pick or plastic knife to looses sides.
  • Carefully separate the whites from the yolk and put each into it's own mixing bowl.
  • Mix the yolks with the mayo, mustard, relish, horseradish, ranch dressing, salt and pepper.
  • Check for taste and add more of any of the above to your liking.
  • To the same bowl, add onions, celery and almonds.
  • Use a potato masher to mash egg whites to your desired consistency.
  • Add egg whites to yolk mixture and check for taste.
  • Refrigerate for at least three hours for flavors to marry.

ZIPPY EGG SALAD



Zippy Egg Salad image

Egg salad is a refreshing, tasty change from lunchmeat or peanut butter sandwiches. The touch of mustard and lemon juice gives it extra zip. -Annemarie Pietila, Farmington Hills, Michigan

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 9

3 tablespoons mayonnaise
1-1/2 teaspoons prepared mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon lemon juice
3 hard-boiled large eggs, coarsely chopped
1 tablespoon minced green onion
2 slices bread
Diced tomato, optional

Steps:

  • Mix the first 5 ingredients. Stir in eggs and green onion. Serve on bread. If desired, top with tomato.

Nutrition Facts : Calories 332 calories, Fat 24g fat (5g saturated fat), Cholesterol 281mg cholesterol, Sodium 530mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.

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