Egg Salad
Rapid Egg Cooker
$19.99
Shop Now
Ingredients
12 hard-boiled eggs, cooled and peeled
1-2 stalks celery
½ cup mayonnaise
¼ cup Dijon-style mustard
½ tablespoon salt
¼ teaspoon black pepper
You may also like
Instructions
To boil eggs, start by piercing the larger end of each egg using the Pin attached to the Measuring Cup.
Fill the Measuring Cup with water to the “Hard” line and pour it onto the Heating Plate. Place the Boiling Tray on the Heating Plate and place eggs in grooves, making sure holes in the eggs are pointed upwards.
Cover with the Lid and press the Power Button to begin cooking.
A chime will sound to indicate that the eggs are ready. Use tongs to remove eggs immediately to prevent overcooking.
Place boiled eggs in a bowl of ice water for 15 minutes.
Peel the eggs and dice finely. Then finely dice celery and mix with eggs.
Add mayonnaise, mustard, salt, and pepper. Mix until desired texture is reached.
Serve on its own or on multigrain bread with sliced cucumber. Time to get egg-cited for this lunchbox staple!
