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    You are in: Home / Recipes / Egg Peeling for Egg Salad Recipe
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    Egg Peeling for Egg Salad

    Average Rating:

     21 Total Reviews

    Showing 1-20 of 21

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    • on September 14, 2011

      I had to use the dozen eggs in my fridge before they hatched.

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    • on April 04, 2010

      Wow! This worked brilliantly! It's a couple extra steps from what I normally do, but these eggs are perfect and well worth it! Thanks

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    • on January 11, 2009

      My daughter sent me this recipe as I ALWAYS struggle with peeling hard boiled eggs. I must say I was skeptical since I've tried so many tricks to make peeling eggs easier - I needn't have been - with the exception of the first egg I tried (and I believe that was because the egg wasn't given a proper chance to cool down after 2nd time in the boiling water) all the eggs peeled like a dream. I will ONLY prepare my hard boiled eggs this way in the future - thank you so very much for sharing - you've ended years of aggravation & frustration.

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    • on December 20, 2008

      Don't know how I could have gone wrong, but out of 6 eggs, two came completely apart, the shells broke into tiny pieces and was hard to remove. I will try this again before I give up. But according to other reviewers this is wonderful. My eggs were not fresh either, so it is a mystery to me.

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    • on August 30, 2008

      Wow - this couldn't be any easier. Thanks so much!

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    • on August 22, 2008

      This clearly proves that you can teach an old dog new tricks!! I really put it to a test using fresh eggs. I have never seen eggs peel so easily. I guess I missed that section in the Joy of Cooking! Thanks so much for sharing this wonderful technique that I will use many, many times in the future!

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    • on July 22, 2008

      Will definately be the only way I will be cooking hard boiled eggs in the future. They peeled so easily - what can I say? Made for Healthy Choices ABC 2008. Thank you newtocookingm&m.

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    • on May 21, 2008

      At first I thought, "this is not working!" but then when I rolled the egg a little, the shell came right off! Thanks for sharing!

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    • on April 10, 2008

      It truly works! My MIL told me that you needed to use older eggs so that they would peel more easily. I only had fresh eggs and I wanted egg salad. I gave this a try and WOW! The peels came off without any problems. I will use this method always! Thanks so much.

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    • on October 27, 2007

      This did work very well, being a Joy Of Cooking recipe I did not doubt that it would! Here on the prairies one of the favorite sandwich fillings is egg salad, so along with the bowls and bowls of salad I have made for my family - I have peeled my fair share of eggs for both community functions and tea and bake sales ... while the Joy of Cooking works I have to stay with the method I have been using - it is just so much easier and makes short work of boiling and peeling the eggs.

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    • on October 07, 2007

      WOW! It works! I'm shocked! Thanks for the great tip.

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    • on February 21, 2007

      OH Thank you soooooo much! I have "fresh" eggs and it worked perfectly!!! Thank you!!! Thank you!!! Thank you!!!

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    • on February 20, 2007

      Excellent concept....works like a charm! I

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    • on February 16, 2007

      This worked like a charm, I have never had the shell come off so easily. One note - higher elevation 5500 ft boil for 13-15 minutes.

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    • on October 24, 2006

      Thank you so much! Every X-mas my mother in law make deviled eggs and they look like the devil himself got to them. Now we won't have that problem.

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    • on August 07, 2006

      Finally a foolproof way of ensuring an easy-peeling hard-boiled egg! In the past for me it has always been hit and miss, and those mangled misses were very frustrating. Just made egg salad with six eggs and on every one the shell came off in almost one piece. This is a great tip. Thanks so much.

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    • on July 15, 2006

      Our Family Secret is to add 1 tsp. Salt to the water before it comes to a boil.

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    • on April 23, 2006

      I also read in one of Martha Stewart's earlier cookbooks that in the case of making deviled eggs you should stir the eggs in the water frequently so that upon peeling the eggs and cutting them in half the yolk will be in the middle. She also mentioned what H-Ko said about the age of the eggs. You'd be amazed what a difference these details made. Thanks for the tip! I think I'll make an egg salad now!

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    • on March 27, 2006

      hi good idea on peeling eggs. dee

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    • on March 10, 2006

      The best way to ensure your eggs are easy to peel is to always use older eggs - not bad, of course, just not fresh. There is a membrane between the shell and the albumin, and as the egg ages, an air pocket develops between this membrane and the shell. So when you boil your eggs and go to peel them, the membrane around the white is no longer so strongly attached to the shell and it peels more easily. I always leave fresher eggs to be boiled out at room temp for a day or so before boiling them, which hastens the aging process.

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    Nutritional Facts for Egg Peeling for Egg Salad

    Serving Size: 1 (50 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 71.5
     
    Calories from Fat 42
    59%
    Total Fat 4.7 g
    7%
    Saturated Fat 1.5 g
    7%
    Cholesterol 186.0 mg
    62%
    Sodium 71.0 mg
    2%
    Total Carbohydrate 0.3 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.1 g
    0%
    Protein 6.2 g
    12%

    The following items or measurements are not included:

    hot water

    Detailed Nutrition Values About Nutrition Info
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