If you’re tired of removing half of your hard boiled egg with the shell because it’s stuck on tight, simply steam your eggs for 20 minutes, then run them under cool water to stop the cooking process. They’ll be perfectly cooked and easy to peel.
This perfect end-of-summer salad highlights plenty of summer favorites! It is packed with fiber, iron and vitamin C and pairs well with fish, chicken, burgers or anything you want to grill on these last weekends of summer.
The recipe is from Once Upon a Chef, and the only change I made was to the dressing. Instead of using canned chipotle peppers I used one teaspoon of smoked chipotle powder. It gave the salad a bit of heat, but even the non-spicy food lovers at the table enjoyed it. The salad keeps well, covered and refrigerated, for 1-2 days and was delicious as a salad with some added spinach and tomatoes the next day. Don’t worry that the recipe makes too much, because it will not go to waste!