Egg Salad in the Shell
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.
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.
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.
Looking for a certain recipe or Just have a question?
E-Mail The Webmaster email@example.com
© 1998-05 The Kitchen Project
This page was updated April 9, 2009