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Egg Salad in the Shell


14 Eggs coddled for the shell

1/4 Cup Mayonaise

2 stalks celery, finely diced

Dash of any good mustard

12 wooden ice cream spoons

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Photo by Alison Rosa .

Makes 12 servings

Place eggs in a saucepan with just enough space for them to lie together. Cover with 1 inch of room-temperature water. Bring to a boil, lower to a simmer and cook for 7minutes. Remove and submerge in cold water.

Crack open the eggs, using a knife to gently tap open the top end of the shell.
Scoop out the remainder of the egg and

Now you can finish cooking the ingredients in a microwave container for a minute or 2

Place shells in a pot of water and bring to a simmer. Cool, clean and set aside.
This is just in case there is a bit of uncooked egg remaining in the shell.

Peel and dice cooked eggs and place in a large bowl. Add mayonnaise and celery and mix well with a fork. Flavor with mustard and salt and pepper to taste. Cover and refrigerate.

When ready to serve, remove the carton top. Spoon egg salad into each eggshell, and nest in the carton with a wooden spoon.

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This page was updated April 9, 2009