"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hard Cooked Eggs or Deviled Eggs Recipe

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This recipe for Hard Cooked Eggs or Deviled Eggs, by , is from The Thomas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma D
Added: Saturday, November 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Eggs
Water
Salt
Mayonnaise
Paprika

Directions:
Directions:
First, start with eggs that are at least a week old. Fresh eggs are much harder to peel. The night before, turn the carton on its side in the refrigerator. That will center the yolks. Place the eggs in a pan just large enough to hold them in one layer and add water (cover eggs plus an additional 1 1/2in. of cold water). Add 1 Tbsp salt to the water, to help seal any cracks. Partially cover the pan. Bring to a full rolling boil. Cover the eggs, immediately reduce heat to low and simmer for 30 seconds. Pull the pan off the heat and let it stand, covered for 15 min. Drain off the hot water. Let the eggs stand under cold running water for about 5 minutes to cool completely. Peel eggs. Dip in cold water to remove any bits of shell.

Preparation Time:
Preparation Time:
25 min.
Personal Notes:
Personal Notes:
This makes a nice yellow yolk. If you want to make deviled eggs slice each egg in half. Transfer yolks to mixing bowl. Mash yolks with mayo. Season with salt. You may add other ingredients too. Stuff the eggs and dust with paprika for color.

 

 

 

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