No Peeling Egg Salad Recipes

INSTANT POT EGG SALAD

Steps:

• Important Step - Spray Pan: Apply cooking spray all over the pan. For easier removal, line the bottom of the pan with parchment paper.
• Crack Eggs: Crack 12 large raw eggs into the pre-sprayed pan.
• Pressure Cook Egg Loaf: Pour 1 cup (250ml) cold water and place a steamer rack in Instant Pot Pressure Cooker. Carefully layer the pan of cracked raw eggs on top.Close lid and pressure cook at High Pressure for 5 minutes + 9 minutes Natural Release. Open the lid carefully.
• Prepare Remaining Ingredients: While the egg loaf is pressure cooking, prepare remaining ingredients.
• Chop Egg Loaf: Remove egg loaf from Instant Pot & set aside on a chopping board to cool. Once cool to touch, finely chop the egg loaf. Allow the chopped eggs to cool to room temperature.
• Make Salad Dressing: In a large mixing bowl, add ½ cup (125g) mayonnaise, finely diced ingredients (pickle, green onions, and celery), ½ tsp ground cumin, ½ tbsp (7.5g) dijon mustard, ½ tbsp (7.5ml) unseasoned rice vinegar, and finely chopped hard-boiled eggs. Mix well with a silicone spatula. Drizzle in the finely chopped fresh dill and mix one more time with a silicone spatula.
• Adjust Seasoning & Chill in Fridge: Taste the salad and season with more kosher salt & fresh ground black pepper to taste. You will want the egg salad to be a little on the salty side because chilling it in the refrigerator will decrease the perception of seasoning. Cover & place egg salad in the refrigerator for at least 3 hours.

NO PEELING EGG SALAD

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.

EGG PEELING FOR EGG SALAD

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.