Friday, April 8, 2011

EGG SALAD



Dozen hard boiled eggs
1/3 cup mayonnaise
3 Tablespoons yellow mustard
1/2 Teaspoon paprika
Salt and Pepper to taste

Mix all ingredients together and use a potato masher until the eggs are the consistency you like. Serve on toast.


Make 1 dozen hard boiled eggs:
Put 12 eggs in a stock pot. Fill the stockpot with water, 1 inch above the eggs. Put stockpot over high heat on the stove and bring to a boil. Once water boils, lower the temperature to low and simmer eggs for 10-15 minutes. When they are done, drain hot water and put cold water and ice in with eggs to cool them down.
Peeling trick: Tap the egg on a hard surface and roll, cracking all the way around the middle, then peel off the large pieces of egg shell.

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