Egg Salad
My viral no-peel egg salad recipe eliminates the hassle of peeling entirely, saving you time and frustration, making this classic even easier.
Ingredients
- 8 large eggs
- ¼ cup plain Greek yogurt
- ¼ cup mayonnaise
- 1 tablespoon pickle juice
- 1 teaspoon fresh dill chopped (or ½ teaspoon dried dill)
- ½ teaspoon garlic powder
- ¼ teaspoon salt
Instructions
Cook the No Peel Eggs:
- Preheat oven to 350
- Grease a loaf pan with oil
- Crack eggs into the loaf pan
- Set the loaf pan in a larger dish
- Add water in the bigger dish up to the level of eggs
- Bake for 25-35 minutes (cooking time will vary depending on the exact size and type of dishes you use)
- Allow eggs to cool before using a spatula to release the eggs from the pan
Peel and Chop:
- Chop the eggs into small pieces. For a creamier texture, mash a couple of the eggs with a fork.
Prepare the Dressing:
- In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, pickle juice, dill, garlic powder, salt, and pepper. Adjust the seasoning to taste.
Combine the Ingredients:
- Add the chopped eggs to the bowl with the dressing. Gently fold the eggs into the mixture until evenly coated.
Chill and Serve:
- Cover the bowl and refrigerate for at least 15 minutes to let the flavors meld. Serve on toasted bread, in wraps, with crackers, or on thick slices of tomato.
Video
@injamieskitchen Reply to @christygclay so much easier than trying to peel eggs. #eggssalad#howtoboileggs#nopeeleggs#easypeelhardboiledeggs#hardboiledeggs#breakfastideas#highproteinbreakfast #eggsalad#eggsaladsandwiches#EasyWithAdobeExpress #eatmore#healthytok#cookingtok#foodtok
♬ original sound - In Jamie’s Kitchen