No Peeling Egg Salad - cooking recipe

Ingredients

12 large eggs
1/8 cup minced red onion
1/4 cup diced celery
1/8 cup toasted sliced almonds
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon prepared horseradish cream
1 tablespoon pickle relish
1 tablespoon dry ranch dressing mix
1/8 teaspoon salt
1/8 teaspoon pepper

Preparation

Preheat oven to 350.
Spray a 12 ct cupcake tin with non stick spray.
Carefully crack one egg into each tin.
Bake for 15 minutes or until they no longer giggle.
While these are baking, toast almonds in a dry skillet until lightly toasted and set aside to cool.
When eggs are done, cool on baking rack for 30 minutes.
When eggs are cooled, use a tooth pick or plastic knife to looses sides.
Carefully separate the whites from the yolk and put each into it's own mixing bowl.
Mix the yolks with the mayo, mustard, relish, horseradish, ranch dressing, salt and pepper.
Check for taste and add more of any of the above to your liking.
To the same bowl, add onions, celery and almonds.
Use a potato masher to mash egg whites to your desired consistency.
Add egg whites to yolk mixture and check for taste.
Refrigerate for at least three hours for flavors to marry.