Eggs & Avocados: 4 Hacks and a Snack

July 10, 2017 by Kari Karch

Egg and Avo Snack

For some, cooking might be a cathartic way to unwind from those long, drawn out workdays. For others, it can be stressful and hectic to even walk into their own culinary workspace. Why not simplify your routine with these easy kitchen hacks and also whip up this delicious and healthy Egg Salad and Avo Sammie at the same time. Happy Eating!

Hard boil eggs in your oven: Why waste time with waiting for water to boil when you can toss eggs into your Kenmore oven and in 30 minutes have a protein-packed snack? Just preheat your oven to 350* and place an egg into the hole of a muffin tin (12 eggs can be cooked at a time). Bake for 25 minutes then plunge into ice water for 5-7 minutes.

Remove shells in a glass: Once the eggs are finished cooling, drop an egg into a glass jar with about ¼ cup of cold water and shake vigorously. Pop out egg and the shell will have slid right off!

Smash eggs through a wire-cooling rack: This one is my absolute favorite hack in the kitchen! Just place a wire cooling rack over a bowl and smash the eggs right through to make your egg-salad sammie. It’s easy, and with no knives required, it’s a great way to let the kiddos help out in the kitchen.

Smash avocados the same way: Just as you would smash the eggs through the cooling rack, do this with one half of a pitted avocado. Smash the flesh side through the cooling rack and you have instant avocado cubes. This is also perfect for placing on salads, into soups, and any other recipe that calls for diced avocados. Plus, you do not risk the chance of cutting yourself with a knife.

Now that you know the tricks, here’s a quick summer recipe using those eggs and avocados.

Egg Salad and AVO Sammie

4 hard boiled eggs
1 ripe avocado
1 Tsp. Dijon mustard
1 Tsp. dill pickle relish
Sea salt and cracked black pepper
1 ripe tomato
Butter lettuce
Red onion
Whole wheat bread slices

Toast the bread slices in a Kenmore toaster. Smash the eggs and the avocado through a cooling rack and mix together. Add in Dijon mustard, relish, salt and pepper, and stir to combine. When bread is toasted, line one slice with lettuce, tomato and a red onion slice. Top with a scoop of egg salad. Season again with a little pinch of salt and pepper. Top with remaining slice. Serve with a pickle.

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Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.