No Peel Egg Salad
This no peel egg salad uses baked eggs rather than boiled. The flavor and texture is virtually the same, but it's so much easier to make!
Servings 6 Servings
Calories 164kcal
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
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving: 1Serving | Calories: 164kcal | Carbohydrates: 4g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 297mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 8mg | Calcium: 9mg | Iron: 0.3mg