The not so great green ring around the center of a boiled egg won't occur if you follow these directions or at least get close to them.......1. You want eggs close to their expiration date for easier peeling. During the spring I go buy eggs to boil for Easter early, weeks ahead so they will peel more easily. 2. Place the eggs in a medium to large pan depending on how many you plan to boil of course. 3. Cover with 1-1 1/2" cold tap water. 4. Add 1 Tablespoon of salt. 5. Bring to a rolling boil over high heat. Cover the pot and turn it off as you remove it from the heat. 6. Let the covered pan sit undisturbed for 15 minutes. 7. Rinse the eggs under cool water for 5 minutes to cool them. 8. Gently crack the eggs and let them sit in cool water for another 5 minutes before peeling them. You should find the eggs to stay buttery yellow at the yolk and be firm at the white.
For deviled eggs:
Hard-boil, peel and split lengthwise 12 large eggs
1 t. salt
1 t. yellow mustard
4-5 T. Hellman's mayonnaise or Miracle Whip which ever you prefer
optional 1 T. pickle relish
Mash the yolks in a small bowl with a spoon till they are smooth. Blend in the rest of the ingredients and taste and adjust seasoning. Spoon or pipe into the egg white halves. Garnish with a sprinkle of paprika and keep refrigerated until serving time.
For Egg Salad:
Shell 6 hard cooked eggs and place in a bowl and chop or dice them to a chunky consistency. Add a pinch of salt, pepper, and celery salt. Mix in 1/2 teaspoon of yellow mustard and 2-3 T. salad dressing and stir well. If it is too dry you may add a little more salad dressing or a few drops of sweet pickle juice. You may also add 1 t. pickle relish if desired. Serve on your favorite fresh bread with lettuce for a great sandwich.
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