"Hellmann's is the west coast name for Blue Plate(or vice versus) Same excellent mayo"

Your info isn't correct, Patricia. Blue Plate is an unrelated product. See the link:

According to Wiki, Hellmann's and Best Foods are produced by Unilever while Blue Plate is a product of Reily Foods. Sorry for typo below

Best Fodds and Hellmann's are the same

Yes, Hellmann's and Best Foods are exactly the same. As my Best Foods‘ label indicates, ”Known as Hellmann’s East of the Rockies.”

Hellman's and Duke's taste almost the same. to ME! I will not try anything else.

Mayo, onion, sweet relish, Natures seasoning mix & the eggs

celery, dijon mustard, dill pickle/relish, mayo, onion, pepper

Just Best Foods mayo, chopped green onion, salt, pepper, and (sometimes) a touch of Dijon mustard.

I grew up with it called Hellmann's. I live in Best Foods land, though.

My step father's parents were German immigrants who owned a delicatessen in NY from the 30s through the 60s. The Hellmann family would sell their mayonnaise around town and then send someone to buy it up in order to simulate and stimulate demand.

Mayo, diced onion, diced celery, s&p, small amount of sugar and radish's if I have them (thin slivers). Actually making it this week.

I use a metal pastry dough blender in a bowl to chop hard boiled eggs - makes quick work - and it's easy to chop them as coarsely or finely as you like. Salt, pepper, Hellman's mayo and very finely diced sweet onion are my preferences - I like a little crunch, but not too much. I'm going to try Glenda's idea of chopped green stuffed olives the next time! I love olive and cream cheese sandwiches.

On the subject of mayo, I bought a jar of Heinz mayonnaise when I saw it on sale a month or so ago. I'd never tried it before. When our Hellman's ran out, I opened the Heinz and used it in tuna salad. It was horrible. The mouthfeel was the biggest issue. I threw the tuna salad and the mayo away. I kept the jar, though. It has a nice shape. I got the labels off of it, and I'm using it to store my Miracle Grow flower food.

Hard-boiled eggs, Best Foods Mayo, a little salt and freshly ground black pepper, a pinch of dry mustard powder, and a splash of dill pickle juice.

Eggs, Miracle Whip, relish, onions, mustard. I make it very rarely.

From 11 years ago:

Curried egg salad with apples

I have the french fry cutter too! My FIL was visiting for a month. One day he brought home Great Value (Walmart) mayo I only buy Hellmann’s but warily tasted it. I actually thought it was better than Hellmann’s! I was so surprised, so I brought some to my sister She said it tasted like Kraft . I’ve never tried that so I don’t know No olives, no Miracle Whip!

For a sandwich just finely chopped egg (I use a fork),salt, pepper and just enough mayo to bind it.

Does anyone else have a very hard time peeling hard boiled eggs? Mine are a total mess.

Zalco, yes, and then I started cooking them in my instant pot and haven't had any messed up eggs from peeling since. The shells come off so easy.

My sister uses the instant pot to cook her hard boiled eggs and says they come out perfect every time. I'll have to try the egg salad with olives.

Zalco and others, Kenji Lopez-Alt is your friend for this as for many other things. He started experimenting with hard-boiling eggs some years ago when he was with Cooks Illustrated. Here's a more recent article from his affiliation with Serious Eats. The results are consistent. Boiling water or a high level of steam immediately is the secret.

We use the steam approach and use a pot that has a steaming section insert. I put in water and bring it to a rolling boil with the insert in, before removing the insert quickly to put in the eggs and then return it to the pot and cover it. I keep it at a rolling boil for 14 minutes. I've found if I put the insert in cold, without it being first prewarmed until the water is boiling, it takes too much of the heat from the steaming water when put in with the eggs and that delays the instant steam treatment that separates the shell from the egg inside. Into an ice bath when the timer goes off. No need to wait for the eggs to cool completely. The ice bath is to stop the cooking process, overcooking is what turns the outside of the yolks dark.

He says in this piece that he tried using a pressure cooker and found it to be an inferior way to hard-boil eggs.

Kenji said in another article on the subject that while this produces easy to peel eggs most of the time, some 15% will be less than ideal. That's a high success rate. When peeling these eggs, it's not unusual for the shell to come off in 3 or 4 pieces and for the underlying white to be mostly smooth and unblemished.

Kenji's guide to hardboiled eggs.

Steam the eggs. Add mayo, and Kosciusko Spicy Brown Mustard, and capers.

I don't have an IP. Thank you, though, Kathsgrdn & Patti.

Thank you, Elmer! I can do that.

Hard steamed eggs Mayo Dijon mustard onions on dark rye. I have been steaming my eggs for several years since I read about it somewhere. Maybe someone else did the same testing as the people Elmer mentioned? Anyway it works for me.

I've never heard of steaming eggs! Interesting idea, I'll try it. Why take out the steamer to put the eggs in it, instead of just putting the eggs into the insert while still in the pan? I'll watch the video later.

(Btw, I enjoy the Cook's tests like this. I remember when they did beef tenderloin, the author said it was the most expensive article he'd ever done.(

Easter threads cured me of tough to peel eggs. Starting your eggs in HOT/boiling water is the trick. I start a sauce pan to boil then add the eggs bring it back to a boil then turn the heat off let them sit for 15 minutes. Perfect eggs every time and they slip right out of the shells. It's been a revelation for us here!!!! Steaming would be the same thing assuming the pot is steaming before you add the eggs. The eggs naturally pull away from the shell if you SHOCK them with hot water so later they are peel easy.

I don't know where I read it but have been following this method for hard boiling eggs that makes them very easy to peel and eliminates any gray interior surrounding the yolk.

Put eggs in saucepan and cover with one inch of cold water. Bring to a rolling boil then turn off the heat and let them sit on the burner for 10 minutes. After 10 minutes, drain and plunge into an ice bath or very cold water for at least 15 minutes.

I use a lot of hard boiled eggs and this method works perfectly for me. Once cracked, the shell just slides off. Works equally well with store bought or fresh from the chicken eggs!

GARDENGAL, been doing that for years, except I bring to boil, remove from heat, cover for 20 minures, then put in sink, run cold water over to cool.

I peel mine from the top where there is an air space.

I read this whole thread and now I'm starving.

I love egg salad, done almost any way known to humanity. Some of these I've had, some I haven't and I bet I'd love them all.

You all have fabulous recipes and I'll be right over shortly... ;)

The no-fail method for me is bring eggs to room temp. Put them in boiling water for 12 minutes, then in ice water for 15-20 minutes.

It depends on how much knife work (dicing) I want to do and the mood of my taste buds.

Basic: eggs, mayo (or avocado miracle whip) dill pickle, celery if I have it, green onion or chives if I have, a little mustard (the type depends). Seasonings can also depend (garlic, or curry, or hot curry, or a dash of sesame oil etc) but I usually just add a small bit of pepper

Sometimes I go full salad: additional chopped carrot, sweet pepper, chopped parsley or whatever greens, peas, corn...

I bought this cheap one at Publix several years ago. It fits a lot of different size pots. Drop in pot, put water barely to bottom of basket, Heat until barely steaming, add eggs, turn to very low so water is barely steaming, cook 15 minutes. Cool, and peel. You can cool in water, let sit, or put in frig. They never stick.

https://www.publix.com/pd/publix-steamer-basket-stainless-steel/RIO-PCI-111664?origin=search1

Thanks for this fun thread, Glenda. I would love to try all of the recipes listed here. I wish we could get together for an egg-salad taste-testing buffet! I prefer not to add pickles or bacon, but I am definitely going to try the green olives and the curry (in separate batches) in the near future.

Mine was great with saltine crackers and mandarin oranges

Glenda - That's exactly what I will have when I try your green olives.

gardenggal, that's how i do my eggs. they come out perfect everytime and the yolk is soft and fluffy!! YUM!!

how to hard boil eggs

@glenda smith, that is exactly how I did hard boiled eggs for years. But when I got an Instant Pot, I decided to start cooking them in the IP. When they are through cooking I put them in running cold tap water and then let them sit a few minutes, then peel. Do not use the ice bath that so many people cookin eggs in the IP do.

I got a basic (it is either on or off) rice cooker/steamer last summer and use the steamer insert to steam "hard boil" eggs - they come out perfectly this way, also

I'll stick to advice by Kenji Lopez-Alt (an experienced chief whose techniques are often cited by recipe writers and who's often quoted in the NYTimes and Wash Post). whose article I linked to in an earlier comment.

Notwithstanding practices some of you like to follow that you say work well for you, from years of experimentation he advises AGAINST pressure cookers and AGAINST starting eggs in cold water. He explains why in that article. He's found that starting cold eggs either in either already boiling water or in a pot of boiling water on a steaming rack produces the most consistently easy to peel and evenly cooked eggs.

I successfully made Russian Salad today. It's not an egg salad per se, but there are four eggs to six potatoes. Thank you Elmer & Kenji. I have to admit, I was amazed by how well the method worked. I reflexively put more eggs into the pot than what I needed.

I'm sure that I learned about steaming eggs from either Cook's Illustrated or America's Test Kitchen.

I believe Kenji was the one who originally did the work at Cook's Illustrated.

I make at least 365 eggs a year and I start them in cold water and cold eggs and bring them to a boil on my gas stove, then turn the gas off and let them sit until I get to them. Never have a bad egg and usually, they are easy to peel. I have a sliced egg with avocado and cheese in Trader Joes Super bread grilled in a panini every day for lunch. But when I used to make egg salad, I'd use yogurt as I don't like mayonnaise. My mother made me egg salad sandwiches for lunch every day and always put finely chopped celery in even though I told her I did not like celery so it involved me carefully removing each piece every day.

Lily, this is what confuses me to no end about the egg situation. I used to make them similarly to what you describe and had no trouble peeling them. For me it was cold water and five or six minutes once it boiled, I like soft yolks. That was maybe 20 years ago. And growing up my mother had no trouble either, so I have no idea what changed.

https://www.scienceofcooking.com/eggs/boiled_eggs.htm

Here's a paper talking about albumin sticking to the shell when it is a newer egg. As an ages the albumin weakens against the shell.

Older eggs always seem to peel easier for me. I got this info from a caterer long ago.

• Bring eggs to room temperature (if you have not “planned ahead” place the eggs in a bowl of tepid water until they reach room temperature)
• Bring a generous amount of water to a boil in a saucepan large enough to hold the eggs comfortably [NOTE: No matter how large the pan, do not cook more than 18 eggs at one time]
• With a large spoon, gently lower the eggs, one by one, into the boiling water [NOTE: Adding the eggs will cause the water to stop boiling, because the water temperature will be lowered]
• When the water returns to a boil, lower the heat and gently simmer the eggs for exactly 12 minutes. (Very hard boiling may crack shells)

For Easy Peeling:

• Pour the eggs and their cooking water into the sink or a colander to drain
• Immediately run cold water over the eggs, to stop cooking
• Crack the egg shells all over (against the side of the sink, or using the back of a large spoon) while constantly running the cold water over the eggs.
• Once the shells are cracked all over, you can peel them immediately, or wait to peel them until you are ready to do so. (Refrigerate the eggs if you wish to store them for longer than an hour or so.)

Store peeled eggs: Peeled hard boiled eggs can be stored in the refrigerator in a bowl of cold water to cover for about 1 week (change the water daily) – or in a sealed container without water (cover the eggs with damp paper towels) for the same length of time.

Store eggs in the shell: Hard-boiled eggs in their shells can be stored in the refrigerator for 2-3 weeks

EGG TIPS:

To center yolks perfectly (If you care!) in anticipation of making deviled eggs: place a rubber band around the carton of eggs, and set the carton on its side in the refrigerator for 24 hours before hard boiling the eggs. Yolks will be centered.

Very fresh eggs (such as eggs purchased at Easter time, when turnover is high) can sometimes be difficult to peel, no matter what method is used.

I just did 16 and you guys jinked me because two had hairline cracks. I'll use them first.

Ladypat1 - I tried the Masters Golf recipe you posted. Delicious! I believe Worchestershire sauce and vinegar will become standard ingredients in my future egg salads. I'd say the onion powder too, except I substituted dry minced onion. (Don't you hate it when people just can't follow recipes exactly? Really, just once to give it a try? Sigh... regardless, I liked the touch-of-onion flavor, no matter how it got there.)

Glenda - I have not yet tried your chopped-olives version, but I did buy a jar of olives just for that purpose, so one day soon.

i, MYSELF, PREFER olives over pickle relish

Love sliced olive on top of deviled egg

I never put pickle relish in my egg salad. I save that for my tuna salad.

Hard boiled eggs, peeled and ”chopped” w a pastry cutter. A bit of Cains mayo. black pepper, dry mustard, no salt. Served with green crisp or iceburg lettuce on whole wheat bread. Sandwich cut on the diagonal and no being cheap with the filling. Lick the plate if alone.

Glenda, green olives or black? I may have missed it but have been assuning green. I like dill picles in my egg salad, with mayo, yellow prepared mustard and some pickle juice.

I love pimento stuffed green olives chopped into tuna salad for sandwiches so think they’d be good in egg salad, as well.

^^^ This sounds good. I love olives. And pickles too. Not supposed to partake now because of sodium, but in my day …

After having cured black olive foccacia, I came home and had to make it. So good, just like in Italy. knead the cured olived into the dough. Use fi gers to dimple the dough so that EVOO can pool there. Add coarse sea salt. Bake. Heavenly. Love olives.