Good as garnish or Bedeviled
Ingredients
- Aged Eggs (2 Weeks at least. Fresher eggs tend to stick to the shell more.)
- Water
- Ice
Directions (adapted from here)
Options
- Fetch 2 pots
- Fill Pot 1 with 3.5-4 inches of Hot Water and Pot 2 with enough Ice to cover the bottom
- Bring Pot 1 to a boil, then turn heat down to low
- Gently and slowly add Eggs to pot using a skimmer or rubber tongs
- Turn up heat to resume boiling for 13 Minutes
- Fill Pot 2 with cold water until as high as Pot 1
- Remove eggs from hot pot and place them in cold pot
- Let sit at least 5 minutes
- To peel, gently roll between hands pressing lightly until shell cracks. Remove shell.
Options
- Easter: Don't peel. Paint them.
- Garnish: Slice thinly with knife or egg slicer.
Bedeviled Eggs
Ingredients
Directions
Egg Salad
- 8 peeled Hard-boiled Eggs
- 3 Tbsp Mayo
- 2 Tbsp Sweet Relish (Or Dill Relish if you're weird)
- 1 tsp Yellow Mustard
- Dash of Pepper
- Dash of Salt
- Bacon Crumbles (or bits)
- Cajun Seasoning (Or Paprika, but it won't taste as good)
Directions
- Slice Hard-boiled Eggs in half lengthwise.
- Carefully remove Yolks and add to mixing bowl with Mayo.
- Mash together and add Relish, Mustard, Pepper, Salt. Stir together.
- Put mixture in a Ziploc bag, cut the corner off, and squeeze mixture into hollowed eggs.
- Garnish with Cajun Seasoning and Bacon Crumbles
- Serve
Egg Salad
- Follow Bedeviled recipe with one change: don't remove the yolk. Mash the whole egg.
- Once mixed, spread on bread or buttered toast
- Top with Seasoning, Bacon, and/or Shredded Cheese and enjoy.