I have stumbled upon a yummy salad idea tonight... I used:

2 hard boiled eggs
grey pupon mustard
mayo
bacon bits
celery
shredded lettuce
onions
salt
pepper
horseraddish (- if you like the "kick" -may have spelled that wrong)
caulliflower bits

I mixed together all of the ingredients, then added the lettuce last in a big bowl, mixed, and chilled it for a while... very good for a different spin on good ol' eggs.

Boiled eggs is a main staple in our salads. There's restaraunt I use to go to as a child. They take hard boiled eggs, mayo, salt, & pepper. Mix it up. Stir it into your lettuce. Wonderful! I eat it everyday!

I just love being able to squeeze some veggies in that salad... and we all know there has got to be some creativity with all of the eggs we eat! CONGRATS ON YOUR PROGRESS! I'M JEALOUS!

Sounds great!.....
I will try this.Thanks

Sometimes my boiled eggs are hard to peel and the egg comes off with the shell, and other times they peel so easy....am I doing something wrong???

thanks alot!!! Gina

Sometimes that happens to me too... try and cool them off as much as possible before you peel them- seems to help me!

It also helps to peel from the smallest end. I don't know why, something my mother taught me. It works!

Add salt to the water you boil them in I have found they peal much easier my sisters friend told her about it and she shared it with me.

Best Regards Night-Owl

I have always found that older eggs are far easier to peel than super fresh ones...

Yes, I have read that eggs should be kept in the fridge for 4 days to a week before being hard boiled. So I always try to keep a dozen aging in the bottom of my stack (I buy 3 cartons at a time for 2 of us!). 4 days seems barely long enough for the shell to separate from the innards.--Gail

I put my eggs in a pan and cover them, and when they start boiling turn the heat off and leave the eggs in the water with the cover on and set my timer for 20". After 20" I drain the water and run very cold water in until they cool off. Then if I am going to peel all of them I put the lid on the pan and shake the pan until the shells are all cracked up. The shells practically slide off. If I am only peeling 1 or 2 or ever how many, then I take them and bounce them on the counter until the shells are cracked all over, and then peel them. We eat so many that I boil a dozen or more at a time. We love deviled eggs and I make them with mustard (just plain yellow mustard), mayo (just a little) and salt and pepper and I use the sugar free pickles or dill pickle relish with some sweetner added. My son can eat a whole dozen eggs fixed that way.

hello folks: i do something very similar when making HB eggs. I prewarm eggs to room temp.(leave on counter for 20 min. Then bring eggs in water on stove just to the point the water comes to a rolling boil. I take the pot off the heat, set my stove timer for 12 minutes and as soon as that goes off i drain the hot water with very cold water and i even go a step beyond that. To cool the HB eggs very quickly so they stop cooking in shell and don't develop that nasty grey ring around the yolk, i'll put a half bag of ice cubes in the water with the eggs.

When the ice is mostly melted(around 10 min) i have perfectly chilled HB eggs with no grey ring.

And yes, I like to use older eggs to as the shell & membrane come off much easier.

Deb

I will conduct an experiment today. I've had eggs in the fridge for almost a week and a half (I hope they haven't gone bad yet). I'll boil them and let you all know how it went.

FYI..Eggs can keep for two months in the fridge, properly refrigerated as soon as you get them home.

Talked w/my friend who sells her fresh eggs, she said fresh ones always peel harder no matter how you cook 'em. ;-)