Hard Boiled Egg – Rants Raves and Recipes

Best Egg Salad

One of the timeless comfort foods, an egg salad sandwich, does bring back memories of an earlier time. Easy to make it is a sure fire favorite. It makes a great sandwich on rustic bread or scooped on a bed of lettuce with fresh sliced tomatoes it makes a wonderful luncheon.

Ingredients for Best Egg Salad

6 eggs boiled hard (directions to follow) & chopped
2 Tbs Dijon mustard
2-3 Tbs sweet relish lightly drained
Salt & pepper to taste
2-4 Tbs mayonnaise
Chopped parsley

Directions for Best Egg Salad

The fool proof way to boil eggs hard:

Place the eggs in a pot that will accommodate them in a single layer. Cover them with cold water, place on the stove and bring the water up to a boil. Once a boil is reached cover the eggs turn off the heat and let them stand for 10 minutes. After 10 minutes drain off the hot water and run cold water over the eggs until they are cool enough to handle.

To peel gently cracked the surface of the egg shell and with your fingers massage the broken shell until you get the outer and inner membrane, that covers the white, to separate from the white. Then slowly peel and lightly rinse to remove all shell.

You can use an egg slicer or dice the egg by hand. Add the rest of the ingredients and mix. Put just enough mayonnaise in to bind and coat, you do not want the mixture to be too runny. Add a little chopped parsley for color and serve.

Here are a few items to help make this recipe:
T-fal A85724 Specialty Nonstick Dishwasher Safe Handy Pot Saucepan with Glass Lid Cookware, 3-Quart, Gray
Egg Slicer Wedger Piercer

The Official Taste Tester — The Official Taste Test

I’m not a great egg fan, it was OK but I would much prefer a few tasty slices of chicken with a hint of mayo, give me that and I’ll be a “good egg” all day!

Yum

Best Egg Salad

Ingredients

6 eggs boiled hard (directions to follow) & chopped
2 Tbs Dijon mustard
2-3 Tbs sweet relish lightly drained
Salt & pepper to taste
2-4 Tbs Mayonaisse
Chopped parsley

Instructions

The fool proof way to boil eggs hard:
Place the eggs in a pot that will accomodate them in a single layer. Cover them with cold water, place on the stove and bring the water up to a boil. Once a boil is reached cover the eggs turn off the heat and let them stand for 10 minutes. After 10 minutes drain off the hot water and run cold water over the eggs until they are cool enough to handle.
To peel gently cracked the surface of the egg shell and with your fingers massage the broken shell until you get the outer and inner membrane, that covers the white, to separate from the white. Then slowly peel and lightly rinse to remove all shell.
You can use an egg slicer or dice the egg by hand. Add the rest of the ingredients and mix. Put just enough mayonaisse in to bind and coat, you do not want the mixture to be too runny. Add a little chopped parsley for color and serve.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.rantsravesandrecipes.com/best-egg-salad/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

Deviled Eggs

The etymology of the term deviled seems to have originated in England, meaning cooking with spicy or hot ingredients originally with mustard or pepper, perhaps as a an analogy for the “hotness of hell” . In the 1845 cook book “The Practical Cook” by Joseph Bregion a recipe for “Tomata Devil ” has the instructions to serve it over Welsh Rabbit “hot, hot hot”. Deviled eggs come in many varieties from the very hot to mild. They can be served hot or cold and are a fantastic appetizer or hors d’oeuvre that are easy to make.

My recipe is quite simple, and the recipe to follow is for about 6 – 12 eggs. The start of the recipe is to hard boil the eggs. This is a fairly misunderstood term, not meaning to boil for a long time in roiling water, but to be cooked to a hard state. For a fool proof method try this: place the eggs in a pot large enough to accommodate them in a single layer. Cover with water and bring the water up to a boil. Once the water is boiling turn off the heat cover the pot and let the eggs sit for 10 minutes. After 10 minutes drain the pot add cool water and ice cubes and let eggs get cold. This is the secret, the cold egg will peel much easier as the chill helps separate the membrane from the egg. Once cold peel.

Peeling eggs is another chore that at times can be frustrating. To make this chore easy, first you need to have fairly fresh eggs, while old eggs will be easier to peel they won’t taste as good. Once they have been boiled hard and chilled, lightly tap to crack the shell all over, then placing between your hands gently rotate with the pointed end of the egg facing up until the egg separates from the shell. This process helps to separate the membrane from the egg, once you have a piece of the shell separated from the egg with the membrane attached, you can remove all the shell fairly easily. You can easily see if the membrane is connected to the shell and if it is the egg will peel with no problems.

Ingredients for Deviled Eggs

6 – 12 Hard boiled eggs yolks removed and place in a small bowl
1- 2 tbs Dijon mustard
½ a small can of asparagus tips run through a food mill
3 – 6 tbs mayonnaise
1 shallot very finely diced (optional)
salt & pepper to taste
paprika
sliced pimento

Directions for Deviled Eggs

Cut the eggs in half ,length wise, and separate the yolks from the whites putting the yolks in a bowl. Take the asparagus and run it through a food mill into the bowl with the yolks.

Add the remaining ingredients to the bowl and use a fork or spoon mash all the ingredients together until you have a smooth paste. Taste at this point and adjust the seasoning,if too stiff add a little more mayo or a dash of Dijon. Place into a pastry bag with a star tip and pipe the yolk mixture into the hollow of the eggs. Very lightly dust the eggs with paprika and decorate with the pimento. They can be made ahead of time and chilled covered in the refrigerator.

4th of July Deviled Eggs

Use quite a bit of blue food coloring for the yolk mixture and use the pimento as the stripes. you can also find cookie decoration small stars to sprinkle over the blue field.

Here are a few items to help make this recipe:
Ateco 14-Piece Cake Decorating Set
Chef Buddy Deviled Egg Trays with Snap On Lids, Set of 2

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

Deviled Eggs

2013-06-28 18:22:47

Serves 12

Write a review

Save Recipe

Prep Time

30 min

Cook Time

15 min

Prep Time

30 min

Cook Time

15 min

Ingredients

6 -12 eggs boiled hard cut in half length wise yolks remove to s separate bowl
1 -2 tbs Dijon mustard
1/2 small can of asparagus tips, run through a food mill
3 -6 tbs mayonnaise
1 shallot finely diced (optional)
salt & pepper to taste
paprika
sliced pimento

Instructions

take the boiled hard eggs and cut in half lengthwise. Place yolks into a bowl. Add the mustard,sieved asparagus, mayonnaise,shallot and salt and pepper and mash into a fine paste. Place into a pastry bag and pipe into the yolk depression of the eggs. dust lightly with paprika and decorate with the pimento.

Notes

4th of July idea - add a lot of blue food coloring to the yolk mixture pipe into egg and use pimento as stripes.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/