No Peel Egg Salad

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Delicious egg salad without the hassle of peeling boiled eggs? This No Peel Egg Salad takes the frustration out of the process and all you have to do is enjoy!

No Peel Egg Salad

Boiled eggs are a key ingredient in so many great salad options. Add them to tuna salad, chicken salad, potato salad, and add them to any green salad.

They are also a great source of protein. If you’re on a low carb diet or just trying to eat healthy, you’re probably trying to increase your protein intake. Boiled eggs are a great way to do that!

But they are such a hassle to make. You have to boil them and hope you’ve timed it perfectly so the yolks are done but don’t turn green. And there are always a few that crack. Then you have to wait for them to cool. Finally the biggest pain of all is peeling them.

What if there was a simpler way to make boiled eggs? Using this No Peel Boiled Egg Hack you can make boiled eggs in batches and keep them in the refrigerator ready to add to your favorite recipes. Here’s how I use them to make Egg Salad!

Ingredients for No Peel Egg Salad

  • 12 Eggs
  • Cooking spray
  • Mayonnaise
  • Dill relish
  • Green Onion
  • Red Bell Pepper
  • Whole grain mustard
  • Paprika
  • Chives
  • Salt
  • Ground black pepper

How to Make No Peel Egg Salad

Preheat oven to 350 degrees. Spray a medium-sized baking dish with non-stick cooking spray. Set aside.
Crack 12 eggs into the prepared baking dish.
Set medium-sized baking dish inside of a larger baking dish. Fill the larger baking dish with water about half-way up the side of the medium-sized baking dish.
Put both dishes into the oven and bake for 30 minutes until cooked.

Remove from oven and allow to cool for 10 minutes.
Run a knife all around the edge of the baking dish to loosen the eggs. Remove the eggs from the baking dish and place on a cutting board. Dice eggs into small cubes.

Place eggs and all other ingredients into a mixing bowl. Fold together until fully mixed.
May be served immediately, but it is better if refrigerated a few hours to allow all the flavors to come together.

No Peel Egg Salad

Tips & Tricks

  • For a basic, quicker recipe combine the eggs with only mayonnaise and dill relish. Skip chopping the veggies and still have a delicious egg salad.
  • Instead of dill relish, try using sweet relish.
  • Serve on any kind of bread as a sandwich, or eat on crackers or vegetables.
  • Can be stored up to 48 hours in the refrigerator.
No Peel Egg Salad
No Peel Egg Salad

No Peel Egg Salad

Melisha Kreppein
This No Peel Egg Salad takes the frustration out of the process and all you have to do is enjoy!
No ratings yet
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Course Lunch
Servings 6
Calories 201 kcal

Ingredients
  

  • 12 eggs
  • cooking spray
  • ½ cup mayonnaise
  • ¼ cup dill relish
  • ¼ cup green onion
  • ¼ red bell pepper
  • 2 tsp whole grain mustard
  • ¼ tsp paprika
  • 1 tbsp chives
  • tsp salt
  • 1 tsp black pepper

Instructions
 

  • Preheat oven to 350 degrees. Spray a medium-sized baking dish with non-stick cooking spray. Set aside.
  • Crack 12 eggs into the prepared baking dish.
  • Set medium-sized baking dish inside of a larger baking dish. Fill the larger baking dish with water about half-way up the side of the medium-sized baking dish.
  • Put both dishes into the oven and bake for 30 minutes until cooked.
  • Remove from oven and allow to cool for 10 minutes.
  • Run a knife all around the edge of the baking dish to loosen the eggs. Remove the eggs from the baking dish and place on a cutting board. Dice eggs into small cubes.
  • Place eggs and all other ingredients into a mixing bowl. Fold together until fully mixed.
  • May be served immediately, but it is better if refrigerated a few hours to allow all the flavors to come together.

Notes

  • For a basic, quicker recipe combine the eggs with only mayonnaise and dill relish. Skip chopping the veggies and still have a delicious egg salad.
  • Instead of dill relish, try using sweet relish.
  • Serve on any kind of bread as a sandwich, or eat on crackers or vegetables.
  • Can be stored up to 48 hours in the refrigerator.

Nutrition

Calories: 201kcalCarbohydrates: 6gProtein: 11.4gFat: 15.4gSaturated Fat: 3.7gCholesterol: 332mgSodium: 295mgPotassium: 144mgFiber: 0.2gSugar: 2.4gCalcium: 53mgIron: 2mg
Keyword egg salad, lunch
Tried this recipe?Let us know how it was!
No Peel Egg Salad on Spoon
No Peel Egg Salad in bowl

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