Post by Mamie on Nov 25, 2002 14:15:22 GMT -6
Hint# -To *center* the yellow in hard-cooked eggs, gently stir the eggs, keeping them in motion, for the first 6 or 7 minutes of cooking.
6 hard-cooked eggs, shelled
1 tablespoon cream or Mayonnaise
dash of pepper
3/4 teaspoon prepared mustard
1/4 teaspoon salt
2 teaspoons pickle relish, plus 2 teaspoons of the liquid
Cut eggs in half lengthwise, (can make zig-zag cuts all the way around so when egg is seperated, the edges are scalloped). Remove the yolks, and force through a sieve. Add seasonings and beat till smooth and fluffy.
Refill the egg whites, and garnish with a dash of paprika, chopped parsley, or chopped chives. Other garnishes: stuffed olives, tiny pearl onions, slivers of onion, or bits of pimento, or crisp bacon.
#NOTE: for a slight different recipe--leave off the pickle relish and liquid, and substitute 1 1/2 teaspoon vinegar, and 1/2 teaspoon worcestershire sauce.
6 hard-cooked eggs, shelled
1 tablespoon cream or Mayonnaise
dash of pepper
3/4 teaspoon prepared mustard
1/4 teaspoon salt
2 teaspoons pickle relish, plus 2 teaspoons of the liquid
Cut eggs in half lengthwise, (can make zig-zag cuts all the way around so when egg is seperated, the edges are scalloped). Remove the yolks, and force through a sieve. Add seasonings and beat till smooth and fluffy.
Refill the egg whites, and garnish with a dash of paprika, chopped parsley, or chopped chives. Other garnishes: stuffed olives, tiny pearl onions, slivers of onion, or bits of pimento, or crisp bacon.
#NOTE: for a slight different recipe--leave off the pickle relish and liquid, and substitute 1 1/2 teaspoon vinegar, and 1/2 teaspoon worcestershire sauce.