The In-Betweens

High-Protein Chicken Salad

with lemony Greek-yogurt dressing

SOUND BITE

I’ve swapped out most of the mayo in this chunky chicken salad recipe for protein-packed Greek yogurt, creating a creamy-yet-healthy, dill-ightful dressing. Feeling ravenous? Chopped rotisserie chicken, toasted almonds, bright green peas, crunchy celery and diced, hard-boiled eggs will fill you up without weighing you down. Meal prep this salad for lunches or use it as a tasty filling for low-carb lettuce wraps.

How to Hard-Boil Eggs

Hard-boiling eggs should be simple, yet it’s one of the most hotly debated kitchen topics.

It seems everyone has their tried-and-true method and everyone swears by something different! I find the whole thing eggsasperating. 

Here’s what I do: Start with cold water. Add my eggs to a pot, cover them with cold water and bring it to a boil. As soon as it boils, remove the pot from the heat, cover it and set a timer for 12 minutes. 

When the timer’s up, I drain and shock the eggs in freezing cold water for a few minutes before peeling. I usually roll the cooked eggs around on the countertop to break up the peel and—if the egg gods are with me—the peel comes right off. If they’re not, it’s like removing decades-old wallpaper.

I follow the exact same method using a steamer basket in the pot with one inch of water and get similar results: Eggs cooked PERFECTLY, peeling is usually easy, but occasionally it’s a shell s*#t-show. Just sayin’.

Some say older eggs are easier to peel and that adding vinegar or baking soda helps. I’ve done it all and had different results every time. 

If you have an Instant Pot, apparently it’s life-changing for cranking out perfectly cooked, easy-peel eggs. I don’t own one and always stick with the stovetop method.

What’s YOUR foolproof way to cook and peel eggs? Please tell me about it!
Otherwise, I’ll just keep labeling my poorly peeled specimens as “textured artisanal eggs” for self-esteem reasons.