No Peel Egg Salad
No Peel Egg Salad takes the frustration out of making this classic side dish. Made with baked eggs rather than boiled, you get all the flavor and texture without all the annoying peeling that may or may not go according to plan.
We love making egg salad, but we don’t love peeling eggs. They either slip right out of the shell, or we spend minutes picking at little stuck bits and saying words that we’re glad no one else can here. There is no in between. That’s why we love this no peel version.
Table of contents
❤️ Why You’ll Love This Recipe
- It uses simple ingredients.
- It has the exact texture and flavor as egg salad made with boiled eggs.
- No more peeling eggs! EVER!
🛒Ingredients
You’ll only need a few simple ingredients to make this egg salad. You probably have most of them in your kitchen right now, and anything you don’t have is easily found at your local grocery store. The main ingredients are listed here, but you’ll find the complete list along with amounts in the recipe card at the end of the post.
- Eggs
- Mayonnaise
- Dill relish
- Green onion
- Red bell pepper
- Whole grain mustard
- Paprika
- Chives
🔪 How to Make No Peel Egg Salad
Making this version of egg salad is super easy to make, especially since you don’t have to peel the eggs. It takes one extra step, and that’s it!
Step 1: Prep
Preheat the oven to 350 degrees and grease a medium-sized baking dish with avocado oil. Set aside.
Step 2: Bake the Eggs
Crack the eggs into the greased baking dish. Then, place the dish in a larger baking dish and fill the large with water up to the lip of the medium-sized dish. Bake the eggs for 30 minutes. Then, cool the eggs for 10 minutes.
Step 3: Cube the Eggs
Fun a knife around the edge of the baking dish to loosen the eggs, Then, transfer them to a cutting board and cut them into cubes.
Step 4: Make the Egg Salad
Combine the eggs and all ingredients in a large bowl and fold until combined. Serve immediately or chilled.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Dill Relish – Use sweet relish instead and omit the sugar.
- Bacon – Add crumbled bacon for more flavor.
- Spicy – Add diced jalapenos for a kick of heat.
If you love egg salad, then check out our special egg salad.
🥄 Equipment
- Measuring cups and spoons
- Knife
- Cutting board
- Medium baking dish
- Large baking dish
- Mixing bowl
- Spatula
🥫 Storage
Store this egg salad for up to 2 days in an air-tight, freezer-safe container. We don’t recommend freezing it. It will lose too much taste and texture.
💭 Tips
- Be sure to fill the larger baking dish with water to just below the lip of the smaller dish for perfect baking.
- Give your eggs about 10 minutes to cool so they cut more easily.
- This is delicious when served warm, but it’s even better when chilled.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
No one actually knows for sure. While some believe that it could have originated as early as the 19th century in Great Britain, the first documented recipe of any kind was found in an 1899 article in a Hamilton, Ontario newspaper.
Every ingredient in egg salad has moisture in it, especially the vegetables, so it will be watery the next day. Give it a good stir to help get it back to a creamier consistency.
In general, the fresher the egg, the harder it is to peel. So take heart in knowing that the eggs that are frustrating you to no end are at least super fresh.
🍽 More Recipes
Do you enjoy eggs? Then try these delicious recipes:
📌 PIN IT!!
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
No Peel Egg Salad
Equipment
- Measuring Cups and Spoons
- Knife
- Cutting board
- Medium baking dish
- Large baking dish
- Mixing Bowl
- Spatula
Ingredients
- 1 tablespoon avocado oil
- ½ cup mayonnaise
- ¼ cup dill relish
- ¼ cup green onion
- ¼ red bell pepper
- 2 teaspoons whole-grain mustard
- 1 teaspoon sugar
- ¼ teaspoon paprika
- 1 tablespoon chives
- ⅛ teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a medium-sized baking dish with avocado oil and set aside.
- Crack the eggs into the greased baking dish.
- Place the medium-sized baking dish in a larger baking dish. Fill the larger baking dish with water up to the medium-sized baking dish.
- Place the baking dishes in the oven and bake for 30 minutes until cooked.
- Once cooked remove from the oven and cool for 10 minutes.
- Take a knife around the edge of the baking dish to loosen the eggs. Remove the eggs and place them onto a cutting board and cut them into small cubes.
- Place the eggs and the remainder of the ingredients into a large bowl. Fold until fully incorporated.
- May be consumed immediately, but best if refrigerated for a few hours.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
