I wanted to make egg salad this weekend, but with the weather changes, my hands are definitely hurting a bit with fibromyalgia and arthritis flare. SOOOO.... time to problem solve.
And the answer was ... Use the oven.
Break raw eggs into a glass baking dish. (I used 20 eggs and can definitely state that cracking eggs is MUCH easier than peeling boiled ones!!).
Cover with a layer of parchment paper to reduce development of tough layer of baked egg. (The layer that forms when baking eggs is kind of like taffy and gets stuck in your teeth. The parchment paper fixes this.)
Put glass baking dish in oven and turn onto 350 degrees fahrenheit. Bake for 45 minutes (until completely baked in the center).
Remove from oven. Let cool.
Chunk up and drop into a food processor or blender. Pulse to mince up the egg into bits. Dump into a mixing bowl.
Add mayo and mustard to taste. Stir.
(For me, I make my mayo and add mustard powder to it so that I only have one thing to add. Also, I mix the mayo/mustard into the eggs in the same food processor - so no by hand mixing.)
To make your own mayo:
1 raw egg. (If raw eggs flip you out, this works just fine with pasteurized egg-beaters or other egg substitute)
1 teaspoon garlic powder
1 teaspoon (or maybe 2 teaspoons) onion powder.
1-2 teaspoons mustard powder.
BLEND.
1/2 tablespoon or so lemon juice. (the longer you wait to add lemon juice the hotter the mustard powder develops)
BLEND
DRIZZLE SLOWLY into blender mixing on high speed 3/4 cup oil.
The oil makes an emulsion with the egg mixture. Drizzling it in slowly is the trick to getting your mayo mixture to solidify.
You can also add other spices or herbs to the mix instead of the mustard for southwestern or italian or other types of dressings. Vinegar instead of lemon juice and sugar = sauce for crab salad.
