I would boil the eggs in water, carefully timing the entire situation, and then immediately dunk them into ice cold water. Even with all of that effort, the shells took forever to peel off and would cling to the egg or only chip off in teensy tiny bits.
After I had finally managed to get all of the eggs peeled, I would chop them on a cutting board, which frankly annoys me as much as the peeling. If ever there were an unsatisfying food to chop, it is the egg. First of all, they are slippery and then once I finally have a grip, I feel like I am just smashing the yellow yolks into the cutting board, never to be enjoyed by a single tastebud.
But then one fateful night I had an idea. An idea so brilliant that I immediately found myself on Amazon ordering the tools to put my plan into place. An electric egg cooker and a pastry cutter. These two items revolutionized my egg salad game which meant lunches were suddenly easier to throw together and (and!) my beloved egg-filled potato salad recipe would take less time!
With the Dash Rapid Egg Cooker, you fill the included measuring cup to the line that indicates what style of egg you want (in this case “hard”) and then pour the water into the heating plate of the egg cooker. Then, insert the egg tray and pierce up to six eggs with a special tool included in the set. Place the eggs, bottoms up, into the tray. Once loaded, place the lid on and press the start button. The egg cooker will alert you when the cooking is done and it will turn off automatically.
Once the eggs are finished cooking I plunge them into cold water, as I have always done with eggs, to help loosen the shell. The peels come off of eggs cooked in the Dash Rapid Egg Cooker incredibly easily. I just tap them lightly on a hard surface until there is a slight crack and then roll the eggs between the surface and the palm of my hand a few times. At this point, the shells should slip off pretty quickly.
The next step in this process takes the nuisance of egg chopping and makes it almost fun. I don’t know why, but crushing whole eggs in a bowl with a pastry cutter is a super satisfying feeling for me. At this point, all you need to do is add in your mayo, mustard, seasonings, and some diced celery.
This egg salad recipe is super simple, and also super delicious. Serve on bread or eat with a fork. I’m not sure why egg salad ever fell out of fashion, but it has definitely earned a place in my home. Easy, delicious, wholesome.
DASH RAPID EGG COOKER // PASTRY CUTTER
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PinDescription
The best, wholesome Egg Salad made easier with an electric egg cooker and a pastry cutter.
Ingredients
- 6 hard-boiled eggs, cooled and peeled
- 1/2 stalk celery, diced
- 3 tablespoons mayonnaise
- 1 tablespoon dijon-style mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Place the peeled, hard-boiled eggs into a bowl and crush into small pieces with a pastry cutter.*
- Add in diced celery, mayonnaise, mustard, salt, and pepper and mix well.
Notes
Alternatively, you can chop the eggs on a cutting board.
Keywords: easy homemade egg salad
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