A genius method for making egg salad using baked eggs instead of boiled ones, eliminating the hassle of peeling. This technique simplifies egg salad preparation and is especially helpful for those with hand difficulties.
1: Spray a regular 9x5 loaf pan with non stick spray.
2: Crack 8 eggs into the loaf pan.
3: Place the loaf pan inside a large baking dish.
4: Pour enough water into the baking dish so that it reaches the level of the eggs.
5: Carefully place in a 350°F oven for 30 minutes.
6: Remove from oven and let cool.
7: Loosen eggs from the pan with a rubber spatula.
8: Invert onto a cutting board and chop up the eggs finely.
9: In a bowl, combine Hellmans mayo, salt, pepper, chopped dill, chopped chives, and Dijon. Mix well.
10: Let the egg salad chill before serving.
