Directions: |
Directions:Wash lettuce leaves and parsley, drain on paper towels. Line a tray with lettuce and set aside. Place onions, green pepper, celery seeds, relish, relish juice, sugar, mayonnaise, and food coloring, in a small mixing bowl. Mix well and set aside. Remove egg yolks and place in a separate mixing bowl. Set the hollowed out egg whites aside on a plate. Mash egg yolks with a fork or potato masher. Stir in other ingredients and mix well. Spoon egg yolk mixture into hollowed out egg whites, dividing evenly. Place on lettuce lined tray, garnish with paprika and parsley sprigs. Cover, refrigerator and serve cold.
Left over egg yolk mixture may be eaten as egg salad on crackers or in miniature sandwiches. |
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Notes: |
Personal
Notes: To cook hard boiled eggs: do not used cracked eggs. Place a single layer of room temperature eggs in an appropriate size saucepan. Eggs should have enough room to move around in the pan without constantly hitting one another. Place enough cold water in the pan to cover the eggs by at least 1 or 2 inches. Add salt to water to make it easier to peel eggs. Place eggs over high heat until they come to a rolling boil. Remove the saucepan from heat and cover Immediately. Let eggs sit for at least 15 minutes in the covered pan. Place eggs under cold running water or in a bowl of ice water to cool quickly. When cool, tap each end of an egg against the counter top to crack the shell. Hold each egg under cold running water as you peel it by carefully separating the thin membrane between the shell and egg white. Cut each peeled egg in half lengthwise, place on tray and set aside until ready to use.
Eggs will keep for up to 1 week in the refrigerator.
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