I hosted a “Coffee and Chaos” play morning a few weeks ago and we had egg salad croissants. Yum. As I was peeling the eggs, I was amazed that all 10 of them peeled perfectly. Now, if I had been planning to make deviled eggs, you can bet they would have torn all to pieces. But that’s just the way life works, I guess.
I had done nothing differently while boiling them. I put cold eggs in a pan, cover them with cold water, and bring them to a boil over pretty high heat. When they boil, I turn off the heat, but leave the pan on the burner and put a lid on it. Let them sit for 15 minutes, then run cold water over them until they’re cool, or put them in a bowl with ice and water. I put them in the frig for a few hours while I was running errands, then came home and they were perfect peelers. Someone told me your eggs should be older, but I have no idea about the age of those eggs.
Egg Salad10 peeled hardboiled eggs, finely chopped
1/4 cup mayonnaise (I use lowfat)
1 Tbsp prepared mustard
1 tsp dill
1 tsp celery salt
1/2 tsp tarragon
1 tsp salt
1 tsp black pepper
Mix well, then chill until ready to serve.
I was planning to make these and really impress you with them, along with the egg salad recipe, but that idea has fallen by the wayside this week. I'm such a slacker.
I read in the comments that instead of using cream horn forms (I don’t have those and don’t need to have a reason to make and eat cream horns), you can use ice cream cones as the form. Clever, huh? Also, you can use Duff’s Orange Spray (in the cake decorating section at craft stores) to color them.
Whether you’re having carrot crescent rolls with egg salad or traditional Easter fare, I hope you have a blessed Easter (if that’s what you choose to do!).