We can all agree the worst part about making egg salad is peeling all those darn eggs!!! Even when all the eggs come from the same carton, even when they’re all cooked together in the same pan, and cooled in an ice water bath together, some peel beautifully. The shells slide off just as easily as my clothes flies off when I’ve had too much tequila. We’ll leave that story for another day…LOL! Others are so stubbornly difficult to peel they look like a beat up, pitted, pock marked sailor that fell overboard off the ship onto the dock. Yes peeling eggs is definitely the most tedious part of making egg salad. But what if I told you I stumbled across an easy technique that eliminates all that peeling? Wait…what? No peeling? Seriously? Yes! Keep reading to find out how easy it is to do, and how to make some of the creamiest egg salad you’ve ever enjoyed…no peeling required.
How To Make No Peel Egg Salad:
Start by preheating oven to 350℉.
Crack eggs into a loaf pan. Yes all 12 of them.
Place loaf pan in the center of a 13×9 inch casserole dish.
Add enough water to the 13×9 inch casserole dish so it comes up to the level of the eggs in the loaf pan.
Place both pans in the oven and bake for 1 hour, or until egg whites and yolks are cooked through.
Remove from the oven and allow eggs to cool to room temperature, about an hour.
Separate egg yolks from the egg whites. Place egg yolks in a mixing bowl. The yolks are easy to separate from the whites.
Add mayonnaise, mustard, salt, and pepper to the egg yolks and use a fork to mash it all together.
Add diced pickles to the mashed egg yolks. Add more mayonnaise if mixture seems too dry. Make it as creamy or dry as you like. We like it rich and creamy so I usually add more mayo to the mixture.
If you don’t like pickles you can leave them out, but they add a lovely crunch and provide some much needed texture that makes this egg salad truly outstanding. I encourage you to add them.
Stir to combine.
Place the egg whites onto a cutting board and chop them into small pieces and add to the egg yolk mixture.
Stir together the chopped egg whites with the egg yolk mixture until combined. Taste and season with additional salt and pepper if needed.
Spread egg salad on toasted wheat bread and top with lettuce and tomato if desired.
Top with another slice of toasted bread and serve.
Yes it takes some time to make this egg salad, but the payoff is how stinking easy this no peel method is to do. The oven does all the hard work for you. All you have to do is crack those eggs and pop them into the oven. Don’t skip separating the cooked yolks from the whites and mixing the yolks with mayo until you have a creamy mixture. Then add the finely chopped egg whites. This produces a rich, velvety smooth, and creamy egg salad. Instead of just having it in a sandwich, I love scooping it up with buttery Ritz crackers. The salty, butter crackers pair beautifully with the creamy egg salad. Try it, it’s a delicious high protein snack you can enjoy anytime!
No Peel Egg Salad
Equipment
- 9 inch loaf pan
- 13×9 inch casserole dish
Ingredients
- 12 large eggs
- water
- ½ cup mayonnaise
- 2 tbsp yellow mustard
- 1 tsp pepper
- 1 tsp salt
- ½ cup diced dill pickles, optional
- 12 slices whole wheat bread, lightly toasted
- lettuce leaves, optional
- sliced tomato, optional
Instructions
- Preheat oven to 350 ℉.
- Crack eggs into a loaf pan.
- Place loaf pan in the center of a 13×9 inch casserole dish.
- Add enough water to the 13×9 inch casserole dish so it comes up to the level of the eggs in the loaf pan.
- Place in the oven and bake for 1 hour, or until egg whites and yolks are cooked through.
- Remove from the oven and allow eggs to cool to room temperature, about an hour.
- Separate egg yolks from the egg whites. Place egg yolks in a mixing bowl.
- Use a fork to mash the egg yolks.
- Add mayonnaise, mustard, salt, pepper and diced pickles to the mashed egg yolks.
- Stir to combine.
- Chop egg whites into small pieces and add to the egg yolk mixture.
- Stir together until you have a creamy mixture.
- Add more mayonnaise if mixture seems too dry.
- Taste and season with additional salt and pepper if needed.
- Spread egg salad on toasted wheat bread. Top with lettuce and tomato if desired.
- Top with another slice of toasted bread and serve.
Did You Make This?
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Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.”
John 6:35