Make egg salad in half the time.
What if you could skip the whole process of peeling the boiled eggs altogether?
Yes, you’re free to make a big batch of egg salad without peelinganyeggs!
Simply Recipes / Mihaela Kozaric Sebrek
Many years ago, I worked as a baker in a middle school cafeteria.
The one I honestly didnt take seriously at the time was the eggs.
This is genius for egg salad since you are going to chop the eggs anyway.
Simply Recipes / Laurel Randolph
Simple Tip!
Oil the cake pan or bowl and crack the eggs into it.
Carefully lower the pan into the simmering waterif your pot is deep, use oven mitts.
Simply Recipes / Laurel Randolph
Once the water comes to a boil again, lower the heat to low.
Monitor the heat so it is not boiling, just gently simmering.
Cook for 15 minutes.
To check for doneness, insert a paring knife in the center of the eggsthey should be set.
Let cool, chop, then chill.
Use any recipe for egg salad that works for the number of eggs you cook.
The lunch ladies used mayo and mustard, and it was always a hit.
This trick works great when preparing these egg salad recipes and more:
