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Work as quickly as you can without dropping the eggs to ensure they all cook the same amount of time. Once the water is boiling, gently lower each egg into the water using a slotted spoon.You’ll want enough water in the pan to completely cover the eggs. A wide shallow pan works best if you have it. Bring a pot of water to a full, rolling boil.The sulfur in the whites and the iron in the yolks do ugly (though harmless) things to each other when they’re too hot for too long in such a tiny, confined space.
#BEST HOMEMADE MACARONI SALAD NO EGGS HOW TO#
You’ll want gorgeous boiled eggs for this recipe so let me tell you how to get them and never have the dreaded green or grey yolks ever again! To ensure you have no discoloration in your egg yolks you want to add them to the water after it’s boiling and then shock them in ice water when they’re done.Ĭooking eggs at too high of temperature and/or for too long is what causes the green/grey color in the yolks. Keep the egg cubes in your palm then roughly chop the egg a little more, focusing on the yolk so that it gets especially broken up.Still holding the egg together, start cutting it from the other direction which will chop the egg into small cubes.What you have now is essentially an egg cut into 16 strips. Rotate the egg a quarter turn then repeat.Then cut two more slices on either side of (parallel to) the first cut. Using a paring knife, make one slice down the center of the egg lengthwise, cutting it in half but holding it together.Hold the egg in the palm of your hand on its side.HOW TO CHOP BOILED EGGS WITHOUT AN EGG SLICER Then I made a mental note to call Mama and tell her I loved her. I told her she was absolutely right, that I was sorry and that I’d show her how I chop my eggs. I hate it I hate it I hate it! But I was and I felt about two inches tall. She blushed first then squared up a little, flung her “looka here” finger my direction and told me not everyone grew up with a mama that cooked and taught them stuff like that and I ought to remember that the next time I want to pull a fish face on someone for not knowing how to do something.ĭang it, I hate when I’m in the wrong. I opened my mouth to speak but just gaped like a fish out of water because I could not find my words. The only thing that broke me out of my trance was the sound of the running water I was washing up with.
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I just stood there with my hands in the sink and stared at her for a minute. I said, just chop ‘em up and she told me she didn’t really know how to do that. Now, it never once occurred to me that someone might need directions for it until a friend of mine was helping me cook supper one day and asked me how I wanted her to cut the eggs for the potato salad. The way I put things together in this is similar to my macaroni salad recipe in that you sorta "marinate" the cooked noodles with the seasonings to let them soak up some flavor before you add the mayo and other ingredients which I think makes it taste SO MUCH BETTER than regular ol' macaroni salad. If you enjoy pickle relish (sweet or dill), chopped celery or fresh herbs in your egg salad, then definitely add them! I’m pretty plain jane with my egg salad and deviled eggs – just mayo, a little mustard, salt and a hint of a few other spices so that’s how I made this recipe. Not to say this is healthy – it’s not – but cutting carbs and increasing protein is always something I try to do when I have the chance. Plus, I figured it would be a way to beef up the protein in this (and subsequently reduce the carbs) which would make it a little bit healthier. But when I’m eating classic Southern potato salad I find myself trying to navigate the serving spoon to get as many chopped boiled eggs as I can manage which made me decide to aim for about a 50/50 ratio of macaroni to eggs. The recipes I’ve seen online are mostly macaroni with some boiled eggs added (probably 80% pasta, 20% boiled eggs).