I found this guide for how to bake eggs in the oven on fitfoodiefinds.com - I love egg salad, but hate peeling the shells off of hard boiled eggs. There are a dozen tricks online about how to do that easier, and I find sometimes they work and sometimes they don’t. It’s a real hassle when they don’t! So this was a hack I just had to try.

This worked great for making egg salad — so easy! she’s right, it’s total game changer! I hope you give it a try.

Ingredients
• Large eggs (however many you want)
• Nonstick cooking spray (e.g. olive oil or coconut oil spray)
• Salt and pepper, to taste

Instructions
1 Preheat oven to 350ºF and spray a nonstick muffin tin with nonstick cooking spray.
2 Crack eggs into the tin. Season with salt and pepper.
3 Bake eggs at 350ºF for 17 minutes or until the yolks have reached the desired texture.

Nutrition
Each egg has 70 calories, 5 g fat, 1.5 g sat fat, no carbs and 6 g protein

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