No Peeling Egg Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
YIELD: 1 Cup Each
UNITS: US

INGREDIENTS

Nutrition
  • 12
    large eggs
  • 18
    cup minced red onion
  • 14
    cup diced celery
  • 18
    cup toasted sliced almonds
  • 14
  • 1
    tablespoon Dijon mustard
  • 1
    teaspoon prepared horseradish cream
  • 1
    tablespoon pickle relish
  • 1
    tablespoon dry ranch dressing mix
  • 18
    teaspoon salt
  • 18
    teaspoon pepper
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DIRECTIONS

  • Preheat oven to 350.
  • Spray a 12 ct cupcake tin with non stick spray.
  • Carefully crack one egg into each tin.
  • Bake for 15 minutes or until they no longer giggle.
  • While these are baking, toast almonds in a dry skillet until lightly toasted and set aside to cool.
  • When eggs are done, cool on baking rack for 30 minutes.
  • When eggs are cooled, use a tooth pick or plastic knife to looses sides.
  • Carefully separate the whites from the yolk and put each into it's own mixing bowl.
  • Mix the yolks with the mayo, mustard, relish, horseradish, ranch dressing, salt and pepper.
  • Check for taste and add more of any of the above to your liking.
  • To the same bowl, add onions, celery and almonds.
  • Use a potato masher to mash egg whites to your desired consistency.
  • Add egg whites to yolk mixture and check for taste.
  • Refrigerate for at least three hours for flavors to marry.
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