When making egg salad we all know to boil the water, add your eggs and cover. Turn the heat off and let sit for 20 minutes. No gray ring around the yolk and perfectly done. Cool and peel the eggs. To smash them up I put all the whole peeled eggs into a container and mash with a pastry blender. It takes two minutes, I add the mayonnaise, mustard and celery and smash again. The fastest way to make a nice creamy egg salad. No knives or egg cutters needed.
By Valery from Cranford NJ
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