No Peeling Egg Salad Recipes
PRESSURE-COOKER HARD-BOILED EGGS
Try these pressure-cooker hard-boiled eggs! This recipe is quick to fix and foolproof. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Yield 6 servings.
Number Of Ingredients 2
Steps:
- Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Set eggs on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Rinse eggs in cold water and place in ice water until completely cooled. Drain and refrigerate. Remove shells; if desired, cut eggs before serving.,
Nutrition Facts : Calories 72 calories, Fat 5g fat (2g saturated fat), Cholesterol 186mg cholesterol, Sodium 71mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
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.
Provided by Tiz4tggr
Categories Lunch/Snacks
Time 30m
Yield 1 Cup Each, 4 serving(s)
Number Of Ingredients 11
Steps:
- 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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- Crack the eggs into the non-stick loaf pan and cover with foil or another type of covering. Place 1 cup of water in the inner pot. Place the pan on the rack in low position.
- Place the lid on the pressure cooker and turn the valve to seal. Set the pressure to high for 5 minutes. When the time is up, natural release the pressure for 5 minutes, then manually release the remaining pressure and remove the pan from the pressure cooker.
- Remove the foil and make sure the eggs are cooked through. If they aren't completely cooked, put the cover back on and PC for another minute.
- Use the Mix 'N Chop or another utensil that won't scratch the non-stick surface to break up the eggs into the size pieces you like in your egg salad.
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