hick enough to coat the eggs and potatoes).
Season the
Peel the hard boiled eggs and cut them lengthwise in four.
In a bowl mix the olive oil with the vinegar and the mustard to make the sauce.
Add the pieces of the eggs and sprinkle with salt and pepper.
Chop the boiled eggs up and add to mixing bowl. Some like a rough chop where you can still tell it is an egg, some like it chopped, mashed and looking like little pebbles. Your choice -- tastes the same.
Dice the two celery ribs and add to the mixing bowl with the chopped egg.
Add the mayo, yellow mustard, paprika, salt and pepper to the mixing bowl.
Mix until well combined and chill. Should serve egg salad chilled, not warm.
Place eggs in a medium saucepan in a single layer. Cover with water, about 1 inch above eggs. Place pan on largest burner and bring to a simmer as quickly as possible. This should take about 12 mins.
For soft-boiled eggs, remove eggs when water comes to a boil. For medium-boiled eggs, simmer for 1 min. For hard-boiled eggs, simmer for 4 mins.
Immediately run eggs under cold water to cool. Mix together salt, dukkah and pepper. Serve with cooled eggs.
Peel the hard-boiled eggs, allow to cool and place them in a large clean jar.
Heat remaining ingredients in a saucepan until the liquid begins to boil (caution: it's a sinus-clearer).
Reduce heat; simmer for 10 minutes.
Remove from the heat; allow to cool to about room temperature.
Strain the liquid and pour over the eggs, covering them completely.
Seal and store in refrigerator for about ten days prior to consuming.
he shells from the hard boiled eggs; discard shells.
Chop the
Put chicken in the bottom of baking dish.
Mix broth, veggies, soup and pepper and pour over the chicken.
Place boiled eggs on top of the soup.
Mix flour, milk and mayonnaise and pour on top.
Place sliced butter squared on top evenly over the flour mixture.
Bake at 350F for about 30 minutes until golden brown.
Blanch asparagus in boiling salted water for 2-4 mins, until bright green. Drain. Season with fresh ground black pepper. Serve with soft-boiled eggs and whole grain toast.
Boil all ingredients, except eggs and beets in a saucepan. Add the beets and simmer for several minutes.
Cool to just warm and add shelled, boiled eggs.
When cool, keep in refrigerator.
Peel shells off cooled hard-boiled eggs and slice into halves lengthwise.<
Place boiled eggs into a small bowl, mash about half of them with a fork.
Stir in the green onions, Miracle Whip and dry mustard powder.
Sprinkle with salt and pepper to suit your tastes.
Makes 2 sandwiches.
Mix spinach with mushrooms and hard boiled eggs.
Coat with salad dressing.
Finely chop boiled eggs.
Mix in mayo 1 tablespoon at a time, so not to add too much.
Mix in mustard, relish and pepper.
Put egg salad mixture on bread (toasted is good as well), also good on rolls for finger foods.
Top sandwich with lettuce.
Enjoy!
Heat 1 tsp oil in a saucepan. Add 3 tsp curry powder and flour. Saute briefly then add stock and bring to a boil. Add cream and season.
Meanwhile, heat remaining oil in a separate saucepan. Saute vegetables for 3 mins. Season. Add vegetables and hard-boiled eggs to sauce. Serve in deep bowls, garnished with watercress and sprinkled with remaining curry powder.
inaigrette over escarole. Sprinkle with eggs, goat cheese, and bacon.
In saucepan, boil vinegar, sugar, pepper, salt and garlic powder until sugar is melted.
Let cool In large container, combine beets, eggs, and onions.
Pour vinegar mixture over all and mix to combine.
Refrigerate for at least 2 hours before serving (the longer this sits, the better it gets).
the refrigerator.
Bring eggs to room temperature before
Peel hard-boiled eggs and slice in half lengthwise;
Boil eggs. Peel and put in large jar. Sun tea jug works great. Boil water, sugar, vinegar and pickling spice for 5 minutes. In a sun tea jug, pour beets in jug. Add peeled, boiled eggs. Pour boiled mixture over beets and eggs. Eggs should be pickled in 3 days.
Peel and cube your boiled eggs - set aside.
Melt Butter or margarine and bacon bits in a sauce pan on medium heat.
Add flour, salt, pepper and paprika.
Mix well.
Slowly add cream stirring constantly until boiling and thickened.
Add boiled eggs mixing evenly together until eggs are heated.
Place 1 slice of toast on each plate and spoon the creamed eggs onto the toast.
Sprinkle with paprika for presentation.