Maggie Mae's Easy Egg Salad - Don't Peel Those Boiled Eggs!
No one likes to peel boiled eggs for egg salad. We have the answer! For easy egg salad just pop the eggs in the oven our way. No more mess and no more eggs half thrown away from peeling.Does you egg salad get a little watery? We have the answer for that too!
Ingredients
- 8 ea large eggs
- 2 tbsp. sweet pickle relish
- 2 tbsp. celery chopped fine
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. granulated garlic
- 1/2 tsp. dried mustard
- 1/2 tsp. onion powder
- 1 tsp. minced dried onion (optional)
- 4 tbsp Mayo or Miracle Whip
Instructions
- Preheat oven to 350 degrees.
- Spray a bread pan with vegetable spray lightly on the bottom. Crack the 8 eggs one at a time and add to the bread pan.
- Fill a 9 x 13 baking dish with about half inch of water.
- Place the bread pan with eggs inside the baking dish and place in the preheated oven. Bake for 20-25 minutes until whites are set. Yokes will also be done.
- Remove baked eggs from oven and cool for ten minutes. Turn the cooled eggs onto parchment or cutting board for cooling.
- When sheet of eggs are cooled to room temperature, chop to desired consistency.
- Place all ingredients in a medium mixing bowl and combine gently. Refrigerate.
- OPTION - We like combining the two mayos - 2 tablespoons of Miracle Whip with 2 tablespoons of mayonaise.
- The minced dried onions are optional. If you use them to keep the egg salad from becoming to loose (or watery), you can eliminate the onion powder.
Notes
