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Ultimate Quick and Easy Egg Salad

There are no mistakes in the kitchen, just an opportunity to make something else that’s awesome.

If there is one thing I preach over and over again it’s not to give up in the kitchen. Mistakes happen all the time, in fact some of my best recipes come from kitchen mishaps. Thinking on your feet and getting a little creative can save just about any dish, all you have to do is believe you can do it and not let fear or defeat take over.

This recipe is a perfect example of what I am talking about.

On Mother’s Day this year my little sister wanted to be in charge of cooking the brunch.  (check out her blog www.themoderndaygirlfriend.com) On the menu was the typical brunch fare; bacon, bagels and cream cheese, avocados and of course poached eggs. Being the novice cook that my sister is I suggested she oven poach her eggs. I explained that you simply add an egg to a muffin tin, add a little water and bake it for exactly 10 minutes, you are able to get consistent and delicious results each time. Welp, we were busy chatting and dancing around the kitchen and  lost track of time, we realized a little too late that all twelve of our beautiful farmers market eggs had hard cooked. My sister panicked,  she said “Great, now we have to throw all these eggs away!”
Note: NEVER throw anything away, unless you REALLY done messed it up and it’s totally inedible. More times than not you can salvage a dish into something. The eggs came out of the pan looking like a perfectly boiled egg.

eggs cooked

My sister took another dozen eggs and started over on her oven poached eggs. I took the cooked eggs and threw them in a bowl, and started to make the egg salad for later. After mixing the eggs with some celery, scallion, peppers and what not, I tasted it and was blown away at the texture of the eggs. They were light, fluffy and soft; they almost melted in my mouth. WOH! In addition to the awesome texture, I realized I had just made egg salad with out peeling one single egg. What a concept! Not only does this cooking technique save time and the frustration of peeling eggs but it definitely enhances the overall flavor and texture of this classic lunch time meal.

eggs before2I would have never thought of this new found cooking technique if we hadn’t made that “mistake” earlier. It’s results like this that keep me encouraged in the kitchen. I am pretty sure there are 10,000 food blogs who have already discovered this cool kitchen hack, and  I am probably late to the game. Nonetheless, I am constantly blown away by all the wonderful things that can happen within your kitchen. Saying “YES” to the mishaps and moving past the mistake more times than not will end up in delicious results. Perfect recipes can be inspired by imperfect situations, you just got to go for it.

egg sandwich

Quick No Peel Egg Salad

(makes 3-4 servings)
  • 6 organic eggs
  • 2 ribs celery, finely diced
  • 2 scallions, chopped fine (white parts only)
  • 1 serrano pepper, ribs and seeds removed if you like it less spicy
  • 1 tablespoon dijon mustard
  • 3 tablespoons mayonaise
  • 1/4 teaspoon salt
  • lots of cracked black pepper
  1. Preheat oven to 350 degrees F. Spray a muffin tin with non stick spray. Crack one egg into each tin and add 1 tablespoon of water to each egg.
  2. Bake for 13-14 minutes. Or until the egg yolk is just cooked through.
  3. In a medium bowl, add chopped scallions, celery, serrano, dijon mustard, and mayonaise. Set aside.
  4. When eggs are done cooking, pull them out of the oven. Using a spoon take each egg out and allow them to cool on a cutting board for about 5 minutes.
  5. When cool, add the eggs into the bowl of veggies and mash the eggs to combine. Season with salt and lots of cracked pepper.
  6. Serve on top of your favorite bread.

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