Chopped, Hard-Cooked Egg BRILLIANCE!
Want to know a much easier way to make egg salad or potato salad? Read on for a tip from One Good Thing by Jillee. Her suggestion not only makes the process easier, it saves a chunk of time.
Jillee says, “Getting eggs prepped for salads can be such a pain. You have to cook them, cool them, peel them all individually, then chop them up. And it takes forever (or seems like it, anyway).”
The solution? The Instant Pot. Using this marvelous appliance, you cook the eggs OUT OF THE SHELL. No shell means no peeling, so you’ll have your cooked eggs ready to go in half the time it would normally take, or less!
For this method, you’ll need 8 eggs, a leak-proof push pan or leak-proof spring form pan (7” is good), your Instant Pot, its trivet, and butter or cooking spray.
This simple technique takes less than 20 minutes and has just 7 steps:
Once done, you carefully remove the pan from the pot, and remove the “block” of eggs from the pan. Transfer the eggs to a cutting board, chop them up, and you’re done! (I wish I could give Jillee a huge hug for passing this wonderful information on.)
Now that we know how to quickly and easily arrive at hard cooked and peeled eggs, there could be lots more egg-salad sandwiches for lunch. And many more cobb and potato salads in the future.
Speaking of salads, here’s a family-favorite recipe for a salad that transcends all seasons (originally found on www.eatingwell.com). We love this for summer barbecues as well as alongside a bowl of autumn’s butternut squash soup. See if you don’t like it as well. Now that you know how to prep the eggs in a faster way, you might be making this often.
12 asparagus spears (when not in season, substitute small broccoli florets, cut in small pieces)
1 head butterhead lettuce, washed and spun dry
5 leaves Romaine lettuce, washed and spun dry
8 hard boiled eggs (prepped in Instant Pot per above directions)
1/4 small red onion, sliced thin
12 cherry tomatoes or 1 large tomato, diced
1 avocado, diced
4 ounces smoked gouda cheese
salt to taste
Fresh ground pepper to taste
Smoked paprika to taste
Favorite vinaigrette dressing
Directions:
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Jillee says, “Getting eggs prepped for salads can be such a pain. You have to cook them, cool them, peel them all individually, then chop them up. And it takes forever (or seems like it, anyway).”
The solution? The Instant Pot. Using this marvelous appliance, you cook the eggs OUT OF THE SHELL. No shell means no peeling, so you’ll have your cooked eggs ready to go in half the time it would normally take, or less!
For this method, you’ll need 8 eggs, a leak-proof push pan or leak-proof spring form pan (7” is good), your Instant Pot, its trivet, and butter or cooking spray.
This simple technique takes less than 20 minutes and has just 7 steps:
- Grease your pan well then crack your eggs into it.
- Pour 1 cup of water into the bottom of your Instant Pot.
- Set the trivet inside.
- Place the pan of eggs onto the trivet and secure the lid.
- Cook the eggs on HIGH pressure for 6 minutes
- Natural Release for 5 minutes
- Quick Release any remaining pressure in the pot.
Once done, you carefully remove the pan from the pot, and remove the “block” of eggs from the pan. Transfer the eggs to a cutting board, chop them up, and you’re done! (I wish I could give Jillee a huge hug for passing this wonderful information on.)
Now that we know how to quickly and easily arrive at hard cooked and peeled eggs, there could be lots more egg-salad sandwiches for lunch. And many more cobb and potato salads in the future.
Speaking of salads, here’s a family-favorite recipe for a salad that transcends all seasons (originally found on www.eatingwell.com). We love this for summer barbecues as well as alongside a bowl of autumn’s butternut squash soup. See if you don’t like it as well. Now that you know how to prep the eggs in a faster way, you might be making this often.
Chopped Salad
Ingredients:
12 asparagus spears (when not in season, substitute small broccoli florets, cut in small pieces)
1 head butterhead lettuce, washed and spun dry
5 leaves Romaine lettuce, washed and spun dry
8 hard boiled eggs (prepped in Instant Pot per above directions)
1/4 small red onion, sliced thin
12 cherry tomatoes or 1 large tomato, diced
1 avocado, diced
4 ounces smoked gouda cheese
salt to taste
Fresh ground pepper to taste
Smoked paprika to taste
Favorite vinaigrette dressing
Directions:
1) If using asparagus: Wash spears; pat dry with paper towels. Trim off the fibrous ends of the
2) stalks. In a wide skillet or saucepan bring about 3 cups of water to a boil. Add the asparagus
3) and cook until crisp-tender, about 30 seconds. Drain and run under cold water to stop the
4) cooking.
5) If using broccoli florets: Wash well, drain. Cut into small pieces.
6) Chop the iceberg and romaine into small bite size pieces.
7) Chop hard cooked eggs into small pieces.
8) Dice the red onion
9) Cut cherry tomatoes into quarter pieces.
10) Dice avocado.
11) Grate or chop the smoked cheese into small pieces.
12) Combine above ingredients in large serving bowl, reserving a few pieces of egg, avocado,
13) and tomatoes for garnish.
14) Toss the salad with a light coating of favorite dressing. Add salt, pepper, and paprika to taste.
15) Garnish the salad and serve.
2) stalks. In a wide skillet or saucepan bring about 3 cups of water to a boil. Add the asparagus
3) and cook until crisp-tender, about 30 seconds. Drain and run under cold water to stop the
4) cooking.
5) If using broccoli florets: Wash well, drain. Cut into small pieces.
6) Chop the iceberg and romaine into small bite size pieces.
7) Chop hard cooked eggs into small pieces.
8) Dice the red onion
9) Cut cherry tomatoes into quarter pieces.
10) Dice avocado.
11) Grate or chop the smoked cheese into small pieces.
12) Combine above ingredients in large serving bowl, reserving a few pieces of egg, avocado,
13) and tomatoes for garnish.
14) Toss the salad with a light coating of favorite dressing. Add salt, pepper, and paprika to taste.
15) Garnish the salad and serve.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- www.onegoodthingbyjillee.com
- www.saladeveryday.com
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
