The Easiest Way To Peel An Egg

My first goal today is to explain my technique for making the perfect hardboiled egg. I’ve heard of and tried all kinds of tricks for easy to peel eggs; such as adding salt and/or vinegar to the boiling water, or in desperation, even oil…eww. But, in the end, the simplest way requires only a pot and water.

Use the method I describe below and you won’t have to fight with the removal of the shell and inadvertently peel off huge, unsightly chunks of the delicate white of the eggs.  And you definitely won’t get any of that greenish-gray ring around the yolk from being overcooked. These snafus of hardboiled eggs can really ruin the appearance of your tasty deviled eggs or egg salad.

Speaking of egg salad, my second goal of today is share my egg salad recipe with you. So, egg salad, hmmm? Does there really need to be another egg salad recipe? A quick glance at Pinterest and you’ll probably find 100 recipes to choose from. They’re all the “perfect” recipe or the “best” tasting or simply “amazing”…you get the idea. And, I’m sure they are all delicious. I’ve never had an egg salad that I didn’t like; well, except, maybe, that one time. You know, when you eat it to be polite, but the greenish tint makes you hope that they’re just over-cooked and pray that they haven’t been sitting around a little too long. Anyway, I used to be satisfied with just adding a little mayo to the chopped eggs, but over time, it progressed into something a little different and I hope you enjoy it as much as I do.

 

Egg Salad

An easy to make egg salad recipe with a foolproof method of peeling off those stubborn shells.
Course Appetizer, Breakfast, Dinner, Lunch
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Inactive time 13 minutes
Total Time 15 minutes
Servings 6
Author Lisa

Ingredients

  • 6 extra large eggs
  • 1/4 cup mayonaisse
  • 1/4 cup sour cream
  • 2 tbsp Ranch dressing
  • 1 tbsp onion minced
  • 1 tbsp celery minced
  • 1/4 tsp salt optional
  • pinch pepper

Instructions

  1. The key to easy-to-peel hardboiled eggs with a perfectly yellow yolk is to not overboil the egg.
  2. Place six extra large eggs in an empty pot. Fill with enough water to cover the eggs by an inch or two. Cover the pot with a lid.

    Egg salad ingredients
  3. Over high heat, bring to a rapid boil.
  4. Remove from the heat and leave covered in the pot for 13 minutes...exactly.


  5. Drain the hot water from the eggs and fill the pot with cold water. Lightly tap each egg...just enough to slightly crack the shell. Leave the slightly-cracked eggs in the cold water for 5-10 minutes. 


    Cracked egg
  6. Firmly tap the tips of the egg (this helps separate the shell from the egg) then peel off the shell.

    Peeling the egg
  7. To make the dressing, mince the onion and celery then add it to the mayonaisse, sour cream, Ranch dressing, salt and pepper in a small bowl.  

  8. Dice the eggs then add to the dressing and mix thoroughly.





    Egg salad
  9. Serve on your favorite bread or in place of dressing on a salad.

    Egg salad suggestion

I like to serve it on a toasted bagel or croissant. If you like croissants, I’ll be sharing my recipe in the coming weeks and hope to work on my bagel recipe, too. Please like my page on Facebook, Twitter, Instagram and Pinterest so you don’t miss any recipes.

 

Hamburger Pie Casserole

I know casseroles aren’t a favorite for everyone, but I love them. They are easy to make, limit unnecessary dishes, they can be made ahead of time and are usually large enough to have leftovers for lunch another day. I have a friend who won’t eat any casseroles. He doesn’t like various foods touching each other. So, I guess I won’t invite him over for dinner tonight because this casserole has ground beef, tomato soup, veggies, mashed potatoes and cheese all mingled together in one dish.

This particular casserole is a version of a favorite dish of an ex-boyfriend. I got the recipe from his mother many years ago. He would probably eat this every night if it was offered to him. The relationship didn’t last, but the recipe lives on with some minor adjustments.

One thing you’ll learn about me is there aren’t many things that I won’t put cheese on. I. Love. Cheese. If I could figure out a way to incorporate cheese with my raisin bran in the morning, I would. This is one of those dishes that doesn’t really “need” cheese, but cheese and mashed potatoes go well together, so it seems obvious to include it.

If you like this dish, for a variation, try substituting the ground beef with shredded chicken. Swap the tomato soup with cream of mushroom and exchange the cheddar for Swiss.  It’s just as easy to make and your family won’t be disappointed.

Hamburger Pie Casserole

This casserole is easy to make, but if you're pressed for time, you can use instant mashed potatoes and save some prep time. 

Course Casserole, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 approximately
Author Lisa

Ingredients

  • 1 lb ground beef
  • 1 green bell pepper diced
  • 1 small onion diced
  • 3 cups corn
  • 2 or 3 cloves garlic minced
  • 6 medium potatoes diced
  • 2 10 3/4 oz cans tomato soup
  • 1/2 cup butter
  • 1/2 cup milk
  • 5 oz cheddar cheese shredded or sliced
  • 2 tsp salt divided
  • 1 tsp pepper divided

Instructions

  1. Peel, dice and rinse the potatoes. In a medium pot, cover with cold water and add 1 tsp salt. Cover with a lid and, over medium-high heat, bring to a boil. Reduce heat to medium and continue boiling for 15-20 minutes or until tender.

    Hamburger Pie Casserole Ingredients
  2. Preheat oven to 350 degrees. 

  3. In a large skillet, brown the ground beef over medium-high heat. Drain the fat. Add the diced bell pepper, diced onion, garlic, remaining salt and 1/2 tsp of pepper. Simmer, stirring occasionally until onion and bell pepper are tender. Approximately 10 minutes.

  4. Add the corn and tomato soup. Continue simmering and stirring until thoroughly heated.

    Hamburger Pie Casserole filling
  5. Thoroughly drain the liquid from the potatoes. Add the remaining salt and pepper. Add a cold stick of butter to the potatoes and replace the lid on the pot to allow the butter to melt. After the butter has melted, gradually add a little milk at a time. Depending on the density of the potatoes and the desired texture of the potatoes, you may not need the full 1/2 cup of milk or you may need a little more. Mash until no lumps are visible or use a hand mixer to whip the potatoes until they are light and fluffy.
  6. Spoon the ground beef mixture into a casserole dish. Drop spoonfuls of mashed potatoes around the casserole and carefully spread the potatoes without pushing them down into the ground beef mixture. Once you have spread all the mashed potatoes, top the casserole with cheese and bake for approximately 10 minutes or until cheese is bubbly.

    Hamburger Pie casserole assembly
  7. If you're making this casserole ahead of time, don't top with cheese until the casserole is almost done baking. You'll want to bake the casserole, covered with aluminum foil, for approximately 45 minutes. You can remove the foil and add the cheese during the last 10 minutes of baking. 

What is your opinion on casseroles? Is a meal untouchable if the foods are touching? Let me know in the comments below.