No Peel Egg Salad
Once you try this no peel method for making egg salad you will never go back to making it the old fashioned way ever again.
Equipment
- 9 inch loaf pan
- 13x9 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 13x9 inch casserole dish.
- Add enough water to the 13x9 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.