Egg Salad Using Oven Method

Today we're making classic egg salad but we're preparing the eggs in the oven instead of on the stove. Love this method. It's so easy. No peeling egg shells ever again

5 from 1 vote

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Course: lunch

Cuisine: American

Keyword: egg salad

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 194kcal

Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

1 9x5 loaf pan
1 9x13 baking dish
1 Oven
1 Medium bowl

Ingredients

6 eggs
3 tbsp avocado mayonnaise
3 tbsp red onion finely chopped
1/4 cup dill pickles finely chopped
1/4 cup fresh dill finely chopped
1/4 cup fresh parsley finely chopped
1 pinch sea salt

Instructions

Preheat the oven to 350 F.
Crack 6 eggs directly into a greased 9x 5 loaf pan. Place the loaf pan in the centre of a 9x 13 baking dish, then pour water in the dish until it reaches the same height as the eggs.
Carefully move baking dish to the oven to bake for 30 minutes.
Once cooked through, use a spatula to remove the eggs from the pan. Use a knife to chop up your eggs into small chunks. Allow the eggs to cool.
In a medium bowl, add mayonnaise, pickle, dill, parsley, red onion and stir. Gently stir in your chopped eggs into the mixture.
Eat egg salad on gluten free bread or wrap, collard green or butter lettuce leaf.

Notes

For onion haters, simply omit onion or substitute fresh or dried chives.

To mellow out the taste of raw onion, soak onion in ice water for 30 minutes, which will take away most of the strong taste.

Fresh herbs are best here but dried parsley and dill will also work. Use 1 tbsp dried herbs instead of 1/4 cup.

Store leftover egg salad in an airtight glass container in the fridge for 3-4 days.

Nutrition