Egg Peeling For Egg Salad Recipes
CLASSIC EGG SALAD
Deliciously creamy egg salad with a bit of crunch from finely chopped celery and red onions.
Provided by Maike
Categories Salad
Time 20m
Number Of Ingredients 8
Steps:
- Remove eggs from the fridge and allow to rise to room temperature. About 15 minutes.
- Fill a 5-quart pot with water and bring to a boil. One-by-one add the eggs into the boiling water. Adjust heat to medium-high for a gentle boil. Boil for 9 minutes.
- While eggs are boiling, prepare a large bowl with ice water. Once done transfer the eggs into the ice water and chill for 2 minutes. Remove, peel, and coarsly chop the eggs. Set aside
- In a small bowl combine mayonnaise, mustard, lemon juice, and lemon zest and whisk until well combined.
- In a large bowl combine chopped eggs, celery, and red onion. Add dressing and combine well. Season to taste with salt. Top with fresh chives (optional).
Nutrition Facts : Calories 355 kcal, Carbohydrate 6 g, Protein 14 g, Fat 31 g, SaturatedFat 6 g, Cholesterol 384 mg, Sodium 374 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
EGG PEELING FOR EGG SALAD
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
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
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
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.
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