Part 3/5:
The Secret to Easy Peeling
Peeling hard-boiled eggs can sometimes be a challenge, but there’s a trick to it. In a container, add the cooled eggs, and gently shake the container to rough them up a bit. This action helps separate the membrane from the egg, allowing the shells to come off effortlessly.
Once peeled, chop up four of the eggs into small pieces while mashing the remaining eight until they reach a creamy consistency. The balance between texture—having some chunks and smoothness—is key to a satisfying egg salad.
Mixing the Ingredients
Add to the bowl with the mashed eggs:
1 tablespoon of Dijon mustard
3 teaspoons of green onions
1/4 cup of diced celery
1 teaspoon of white vinegar
1/4 teaspoon white pepper (or to your taste)