| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Appetizers |
12 |
Servings |
INGREDIENTS
| 12 |
|
Eggs |
| 1/2 |
c |
Salad dressing or mayonnaise |
| 2 |
tb |
Onion; finely chopped |
| 1 |
ts |
Fresh chives; snipped or dried |
| 1 |
ts |
Parsley; snipped or dried |
| 1 |
ts |
Dry mustard |
| 1/2 |
ts |
Paprika |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Garlic powder |
INSTRUCTIONS
For perfect eggs with no green center(caused by over cooking) place 12 eggs
in a large pan and cover with 3" water. (any ammount of eggs, same
directions) Do not use hot water. Place on burner over medium high heat and
immediately start timing for exactly 20 minutes.When eggs begin to boil
hard turn heat to medium. Cracking eggs while still hot makes the shells
easily slip off. Slice in half and scrape out yolks into a mixing bowl.
Blend remaining ingredients well and fill egg halves. Sprinkle with
additional paprika, chill well.
Recipe by: Lisa Lepsy Posted to MasterCook Digest V1 #261 by
Babygoil@aol.com on Aug 2, 1997
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