According to Saveur “the most important step to getting a perfect, pock-free peel is to tap your hard-boiled eggs with a spoon or roll them on the countertop to crack the shells before you shock the eggs in cold water.” Don’t leave them in the water too long. Peal them as soon as they’re cool enough to handle.
www.readersdigest.com
Chunky Egg Salad – www.foodnetwork.com
1/2 medium red onion, chopped
12 large eggs
1 stalk celery (with leaves), chopped
- 1/2 cup mayonnaise
- 2 tablespoons chopped fresh dill
- 2 tablespoons whole-grain mustard
- 1 tablespoons plus 1 teaspoon freshly squeezed lemon juice
- 2 teaspoons kosher salt
- freshly ground black pepper
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In a small bowl, soak the onions in cold water, for 15 minutes. Drain.
In a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Cool. Peel the eggs and cut into sixths.
In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt.
Add the eggs to the mayonaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad. serves 4-6Eggs- protein rich in vitamin K and the B vitamins 🙂
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