FEATURED EGG RECIPES
HARD BOILED EGGS
Perfect every time...
Makes as many as you want . . .
In a large pot bring enough water to a simmer to cover all eggs).
Poke a small hole into the round end of each egg (a large safety pin works well). Then carefully place the eggs into the simmering water and cook for 12 minutes.
Drain the hot water but leave the eggs in the pan. Let cold water run over the eggs for 5 minutes.
Unless you are going to dye the eggs for Easter, drain the water from the pan and shake, rattle and roll the eggs in the pan until all the shells are broken. Peel and enjoy right away or store unpeeled in the fridge for a few days.
The devil made me do them...
Makes 24 bites
12 Eggs, large, hard boiled, peeled
½ Cup Mayonnaise
1 Tbsp Till’s Rub
Cut the eggs in half lengthwise, carefully scoop out the yolk and place in a bowl. Add the mayo and Till's Rub to the egg yolks.
With a fork or stiff whisk mix everything to a smooth consistency.
Place the mixture into a large zip top bag, cut off one corner and pipe (chef talk for squeeze or squirt) the mixture back into the egg white halves.
Garnish with a sprinkle of rub and serve.
Super easy, super tasty!
Makes enough for 2-3 open faced sandwiches.
5 Eggs, large, hard boiled, peeled
¼ cup Mayo
1 tsp Mustard
1 tsp Till’s Rub
Country Style Bread
Chop or slice the eggs evenly and place them into a bowl. A knife works fine but we prefer to use an egg slicer (see pics below) since this will give your egg salad some texture. Slice the egg once, turn it 90 degrees and slice again.
Add the chopped eggs, mayo, mustard and Rub to a bowl and with a rubber spatula fold all the ingredients together until evenly combined.
Let sit in the refrigerator for one hour to let the flavors develop.
Serve on a toasted piece of crusty country style bread and garnish with some chopped parsley.