So as I mentioned in a previous post this month, I received the Egg Genie.
I wanted to make an egg salad, and gave the machine a test-drive on 3 eggs (you can cook up to 7 at once).

The directions were clear, and it comes with a little measuring cup that you fill with water, and has markings for the number of eggs being cooked, as well as desired doneness (e.g. soft, medium or hard). Don't ever lose that cup!

I carefully measured the water, poured it in the bottom of the cooker, pierced the pointy end of the eggs with the steel pin, and placed the eggs randomly in the egg tray.
Lastly, plugged it in, and waited until the buzzer sounded (indicating all of the water had evaporated).

I let it cool for a couple of minutes, removed the lid, took the warm eggs out, ran 'em under cold water for several seconds, then peeled under cold water.

Perfectly hard-boiled! There's virtually no clean-up, either. I'm looking forward to using the steamer insert for veggies.

Now about that egg salad. OMG, this is the best one I've ever had. It's from "Taste of Home 30-Minute Cookbook", 1997 Reiman Publications. The original one makes 6 servings. I halved the recipe-- here's my version:

"Grilled Ham And Egg Salad Sandwiches"

3 hard-cooked eggs, chopped
1/2 cup diced fully cooked ham
1/4 cup diced celery
1 tbsp. diced onion
1/4 cup Smart Balance mayo
1 tsp. prepared mustard
1/4 tsp. salt
1/8 tsp. pepper

Combine eggs, ham, celery, onion, mayo, mustard, salt and pepper; spread 1/3 of mixture on a slice of bread, and top with another slice. Add lettuce, if desired. [What I did was spread the outer sides of the bread slices with a thin layer of Smart Balance buttery blend and grilled the sandwich in a small pan at med-low heat.]

The original recipe continues with a batter mix that you coat the sandwiches with and fry. I'm sure it's wonderful, but I wanted something easy and healthier. But here are the steps (also halved) if you want to try that version:

Batter:
1/4 cup yellow cornmeal
1/4 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp salt
1 cup milk
1 egg

In a bowl, whisk batter ingredients until well blended. Heat about 1/2 in. of oil in a large deep skillet. Dip sandwiches into batter. Fry in hot oil for 3 minutes on each side or until golden brown. Drain on paper towels.

Enjoy!