No Peeling Egg Salad

I love egg salad but I hate peeling eggs. This is a game changer. You could also separate the whites and the yolks before you bake. Just make sure to whisk both before you add them to the cupcake tin.

• Ready In: 30 mins
• Serves: 4
• Yields: 1 Cup Each

Ingredients

• 12  large eggs
• 1⁄8 cup  minced red onion
• 1⁄4 cup  diced celery
• 1⁄8 cup  toasted sliced almonds
• 1⁄4 cup mayonnaise
• 1  tablespoon Dijon mustard
• 1  teaspoon  prepared  horseradish cream
• 1  tablespoon  pickle relish
• 1  tablespoon  dry ranch dressing mix
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper

Directions

1. Preheat oven to 350.
2. Spray a 12 ct cupcake tin with non stick spray.
3. Carefully crack one egg into each tin.
4. Bake for 15 minutes or until they no longer giggle.
5. While these are baking, toast almonds in a dry skillet until lightly toasted and set aside to cool.
6. When eggs are done, cool on baking rack for 30 minutes.
7. When eggs are cooled, use a tooth pick or plastic knife to looses sides.
8. Carefully separate the whites from the yolk and put each into it's own mixing bowl.
9. Mix the yolks with the mayo, mustard, relish, horseradish, ranch dressing, salt and pepper.
10. Check for taste and add more of any of the above to your liking.
11. To the same bowl, add onions, celery and almonds.
12. Use a potato masher to mash egg whites to your desired consistency.
13. Add egg whites to yolk mixture and check for taste.
14. Refrigerate for at least three hours for flavors to marry.