No Peel Egg Salad

If you’re like me and hate cooking hard boiled eggs the traditional way on a stove, I finally figured out my much preferred method. Have you tried this hack? Preheat the oven to 325 degrees F. Crack your eggs (6-8) into an oiled bread pan but do not stir. Keep the yolks whole. Bake for 30 minutes, then remove and immediately place in an ice water bath. Allow the “egg loaf” to cool, and then chop your perfectly cooked eggs into little bits. It’s that simple! 

Everyone makes their egg salad differently, but mine includes a lil Japanese twist with the seasoning. This is not an exact recipe, but to taste so do keep that in mind. 

My Egg Salad Recipe

A generous pour of dill pickle juice

*I like to make my own pickles, but your favorite brand works just fine

Togarashi

*Japanese chili pepper seasoning or you can use Paprika

1 Green onion (¼ red onion also works fine)

½ cup Mayo

*I like mine creamy so I tend to used a bit more or you can also use greek yogurt

Pink salt

Sun Dried tomatoes

*Trader Joes has a good jarred one

Mix well and serve on sourdough, with crackers, or simply straight up as is. Now you’ve got a healthy and quick lunch for days to come or a really stand out dish to bring to the next summer bbq. Enjoy!

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