High Protein Rainbow Egg Salad
Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Method
- Mix together red onion and vinegar. Set aside to pickle for at least 30 minutes
- Grease a shallow baking dish (4-cup capacity) that fits inside a large deep pan with a lid. Crack eggs into baking dish so that eggs are in a single layer. Place inside pan. Fill pan with enough water to come 1cm up the sides
- Cover with lid and cook over medium-high heat for 6-7 minutes. Turn off heat and let stand for 2-3 minutes with the lid on
- Transfer eggs to a chopping board. Coarsely chop with a sharp knife. Transfer to a bowl. Cover and refrigerate
- Combine chopped egg, aioli, parsley and the pickled red onion. Season to taste with salt and pepper.
Tips & Hints:
- Alternatively, use the traditional method for making hard boiled eggs:
- Half fill a saucepan with cold water and gently lower the eggs into pan. Heat over medium heat. Once the water reaches a simmer, start the timer for 8 minutes. Use a slotted spoon to remove the eggs from the water. Cool eggs by running them under cold water for 30-60 seconds or placing them in a bowl of iced water.
- Use any store-bought pickled onions.
- Egg salad can be made in advance. Store in a sealed container in the refrigerator for up to 2 days.
- Mix together red onion and vinegar. Set aside to pickle for at least 30 minutes
- Grease a shallow baking dish (4-cup capacity) that fits inside a large deep pan with a lid. Crack eggs into baking dish so that eggs are in a single layer. Place inside pan. Fill pan with enough water to come 1cm up the sides
- Cover with lid and cook over medium-high heat for 6-7 minutes. Turn off heat and let stand for 2-3 minutes with the lid on
- Transfer eggs to a chopping board. Coarsely chop with a sharp knife. Transfer to a bowl. Cover and refrigerate
- Combine chopped egg, aioli, parsley and the pickled red onion. Season to taste with salt and pepper.
Tips & Hints:
- Alternatively, use the traditional method for making hard boiled eggs:
- Half fill a saucepan with cold water and gently lower the eggs into pan. Heat over medium heat. Once the water reaches a simmer, start the timer for 8 minutes. Use a slotted spoon to remove the eggs from the water. Cool eggs by running them under cold water for 30-60 seconds or placing them in a bowl of iced water.
- Use any store-bought pickled onions.
- Egg salad can be made in advance. Store in a sealed container in the refrigerator for up to 2 days.
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