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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:
30mins
Serves:
Yields:
Units:

ingredients

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

directions

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

@Tiz4tggr
Contributor
@Tiz4tggr
Contributor
"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."
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  1. Tiz4tggr
    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.
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