kitchen, lunches, Quick and easy, Time-savers, Tips

Time-saving Tip: The Quick Way to Chop Eggs

I used to chop up my boiled eggs one at a time, either with a knife or an egg-slicer. Now I’ve come up with an easier method, and it’s so quick I couldn’t believe it the first time I tried it.

The trick? Use a pastry blender! You know, one of those little gadgets that you drag out during the holidays to use for cutting shorting into flour for a pie.

A bowlful of boiled eggs and a pastry blender
A pastry blender makes quick work of chopping eggs


If you don’t make pies you might not own a pastry blender.   If you do, give it a try the next time you need to chop eggs.  And if you don’t, but have a large family who love egg salad sandwiches, it might be worth investing in this great little tool just for the eggs!


Chopped up eggs in a bowl


It took me longer to take these pictures than to chop up the whole bowlful of eggs.  So I can smile at all the time I saved, and my kids will smile when they see that they get egg salad sandwiches in their lunches.  I hope this brings you a smile, too!



3 thoughts on “Time-saving Tip: The Quick Way to Chop Eggs”

  1. That’s brilliant! Why have I never thought of this before?

    Now, do you have a good egg salad recipe? I ❤ egg salad!

    Thanks for sharing. I pretty much think you are brilliant now! OK, so I always thought you were, but now I have physical evidence of it!

  2. Thank you, dear friend!

    I’m sure I have a good recipe somewhere. 🙂 I’ll have to see if I can find it for you. In the interest of time, I usually just mix the eggs with a big blob of mayo & a bit of mustard.

    Last night I also threw in a small spoonful of fermented, grated veggies that I made last fall, which added some nutrition and garlic/dill flavor. I often mix it in with tuna, but this is the first I’ve tried it with egg salad. I haven’t tasted it yet, so we’ll see if I like it at lunchtime today!

    BTW, I always knew you were a flatterer, and now I have physical evidence of it. LOL!

  3. Thank you Alice! I made some potato salad the other day and as usual I had chop the eggs in my hand with a butter knife. I am legally blind so I have to be carefull how I do things. so this idea is great, so I used my pastry blender on all 12 of the eggs in a bowl. It worked great and blended in perfectly with the potato salad! I also did not have any low fat sour cream or tofu which I normall use instead of mayonaise. I remembered from my childhood that my Mom made postato salad with just oil and vinegar. So I used olive oil and apple cider vinegar and it was yummy! It was sort of dry, but it was tasty.
    Thank you for your blog, I really enjoy it!
    ~Sherron, Sequim, WA

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