Thursday, August 30, 2012


There are various methods for coming up with the perfect
hard boiled egg.  The one I use works perfectly for
me so I tend to stick with the same procedure every time.
The yolk is set and dry without turning green.

For this tail-gate meal I made deviled eggs to serve with
 the tossed salad.

The main entree was baked chicken breasts

Along with the chicken I made a honey dipping sauce and rice pilaf.
You can find the recipe for Honey Dipping Sauce here

You can find the Carrot Rice Pilaf recipe here
Carrots and onions are sauteed with the rice before cooking.


Place eggs in a heavy saucepan.
Cover them with cold water, making sure tops of eggs are covered
by one inch of water.
Bring the water to a boil.
Reduce heat and simmer eggs for 10 minutes.
Remove saucepan from heat; drain hot water.
Cover eggs with cold water.
Replace water with cold water as needed to keep cold
until eggs are completely cooled.
I do this several times.
Peel and serve or refrigerate until needed.

To make deviled eggs: slice eggs in half lengthwise.
Remove cold yolks and smash with a fork.
Add enough miracle whip to lighten the texture.
Season with salt and pepper to taste.
Spoon mixture back into the egg white halves.
Sprinkle with paprika.

No comments:

Post a Comment