Two of the BEST Hard-Cooked Egg Tips EVER!
Egg salad, potato salad—both call for hard-cooked eggs. This is on my mind because I have a house full of company and I decided to fix egg salad sandwiches for lunch yesterday.
My daughter is here with us and the first thing she said was, “Mom, if you aren’t hard-cooking your eggs in the Instant Pot, you are missing out BIG TIME!” This isn’t how I was hard-cooking them, so I wanted to know more.
“It’s as simple as 4-4-4,” she explained. “Place your trivet in the pot bottom and add 1½ cups of water. Cook your eggs on HIGH pressure for 4 minutes; do a natural release 4 minutes with "keep warm" turned off; and then cool the eggs in an ice water bath for at least 4 minutes.”
Sarah promised I’d have eggs that were super easy to peel and the yolks wouldn’t have that grayish tint around their outsides. I followed her directions and she was spot on! I bet many of you already do this, right? Well, going forward, this is my method of hard-cooking eggs FOREVER!
OK, that’s a pretty great tip, right? But that wasn’t Sarah’s only hard-cooked egg tip. Her next one topped the SUPER TIPS Charts. It was time to make the egg salad, and as I pulled my egg slicer out of the drawer, she said, “Naw, there’s a much easier way.” I thought to myself “How much easier? An egg slicer is about as easy as it gets.”
I’m here to tell you, she was right again. Here technique knocked my socks off! She retrieved my gridded cooling rack from the tray cupboard, set it atop a bowl, and quickly proceeded to push the eggs through the grids.
10 eggs were prepped for salad in less than a minute. I was in awe. She told me this is how egg salad is prepped in cafeterias all over the country. Who KNEW? Talk about “no muss, no fuss!” Am I the only one that’s never seen this before? I have to ask, did any of you already know about this technique? Would you agree these are two of the best egg tips, EVER?
I’ll close my enthusiastic hoopla with our favorite recipe for egg salad. It’s uncomplicated, delicious, and has almost 900 five-star reviews. It’s from Holly Nilson of www.spendwithpennies.com. Truly, it’s the best.
Holly's Rave-Review Egg Salad
8 large hard boiled eggs cooled and peeled
1/2 cup mayonnaise
1 1/2 teaspoons Dijon style mustard
1 green onion thinly sliced
1 rib celery finely diced
2 teaspoons chopped fresh dill or 1/2 teaspoon dried dill
salt to taste
black pepper to taste
Directions:
Cut the eggs in half. Remove the yolks and place them in a bowl or a shallow dish. Finely chop the egg whites.
Using a fork, mash the egg yolks with mayonnaise, mustard, and a pinch of salt & pepper until smooth and creamy.
Add the chopped egg whites, green onion, and celery. Stir well.
Serve on bread or over lettuce.
Using a fork, mash the egg yolks with mayonnaise, mustard, and a pinch of salt & pepper until smooth and creamy.
Add the chopped egg whites, green onion, and celery. Stir well.
Serve on bread or over lettuce.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
Sources:
- www.culinaryhill.com
- www.delish.com
- www.spendwithpennies.com
