Egg salad is one of my favorite lunches, creamy and packed with flavor. However, I hate peeling hard boiled eggs! With this Easy No Peel Egg Salad, you don’t have to peel the eggs, I just bake them instead.
As long as I remember I have always loved egg salad. Which is strange, because I hate mayo. Okay maybe I don’t hate it, in fact, I like the flavor; but, I can’t get over the texture. To this day I’ll eat mayo as long as I don’t use it myself. However, I don’t think my mom is willing to fly to Florida every time I crave egg salad. Instead, I used Greek yogurt, not only prevents me from dealing with the jiggly mayo but also makes it healthier.
Another thing I love about egg salad is how versatile it is. You can eat it plain, top a salad with with, put it between two places of bread. My favorite way is in some BFree Pita Bread. I love their pita bread because it doesn’t need to be heated up like most gluten free sandwich bread. Just fill the pita with some egg salad, pickles, and spinach and I’m a happy girl!
Baking the Eggs
I don’t know why it took me so long to do this! I just sprayed a muffin tin and cracked the eggs right inside. Pop them in a 350F oven for about 15 minutes or until the yolk it cooked through. Sure, they look like so weird space age eggs at this point. But, if you’re going to be chopping them up it doesn’t matter anyways.
- Serves: 4 servings
- Calories: 160
- Fat: 9.6 g
- Sugar: 2.5 g
- Protein: 15.5 g
- 8 Eggs
- 2 Teaspoon Green Onions
- 2 Teaspoon Parsley
- ⅔ Cup Greek Yogurt
- 2 Teaspoon Salt
- 1 Teaspoon Apple Cider Vinegar
- ½ Teaspoon Garlic Powder
- Grease a muffin tin and crack the eggs in separate cups
- Bake in 350F for about 15 minutes or until yolks are cooked through
- Chill eggs
- Chop into small pieces
- Stir with remaining ingredients