Thursday, April 5, 2012


just in time for Easter. . .


Hard-boiled eggs
Salt and Pepper
Paprika (optional)

Peel shell from eggs.  Cut eggs in half lengthwise.  Pop out the yolks and place them in a bowl.  Mash yolks with a fork.  Mix in a little mayonnaise (a tbs at a time), a squirt of mustard, and salt and pepper to taste.  Spoon yolk mixture back into egg whites.  Sprinkle with paprika (optional).

To hard boil eggs:  Put eggs in pan of cold water (enough to cover all the eggs).
Turn on high until water comes to a boil.  Turn on lowest heat setting for 10 minutes.  After 10 minutes, immediately drain off hot water and cover eggs with cold water (this stops the cooking).  Leave in water until cooled completely.  Use immediately or store in refrigerator.

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