April 10, 2019
You don't have to be a 4-Star chef to feel like gourmet
If you are doing the cooking for Easter dinner I would highly recommend not waiting till last minute to do shopping unless you like standing in lines and chancing missing out on the best selections. I remember last year running around for flat leaf parsley, basil and strawberries to no avail (not all for the same dish sillies). One thing you can certainly find plenty of around now would be eggs and I predict tons of egg salad on agendas through next week. Ever have a hard time peeling eggs because they shells stick to the egg? They actually say the older eggs, at least 10 days peel easier due to the PH factor. I've found that immediately cooling them from the boil to an ice water bath helps. Take a peek at the "Corner" below for some tips on perfecting the hard-boiled egg in time for Easter.
On top of that, this handy little gizmo also does the job nicely too just give it a shake shake shake and the Hard-Boiled Egg peeler takes care of all the mess and the work. No more eggs looking like Swiss cheese or ouchies from shards of egg shell poking under my nail. Anyone with me on this? My pal Handy Hints Holly even remembers when I almost swore off making my deviled eggs for good one holiday after peeling them we still talk about that. I'm all good now with this cracker watch the view and see how it works: Peeling eggs won't leave you shell-shocked with this amazing and fast peeler...
And here is an egg-stra egg-citing (ok I'll stop) recipe for Using some of those eggs and you can make these KICKIN' DEVILED EGGS even fancier by using a pastry bag and star-tip.
KICKIN' DOZEN DEVILED EGGS
12 hard-boiled eggs, cooled peeled and halved lengthwise
3/4 cup mayonnaise
2 tablespoons prepared horseradish
1 teaspoon mustard
3 tablespoons sweet pickle relish
1 celery stalk, finely chopped
2 teaspoons garlic powder
paprika for garnish
Place yolks into mixing bowl; mash with a fork or potato masher. Combine mayo, horseradish, mustard, relish, celery, garlic powder in with yolks and mix well. Spoon into hollowed egg halves and sprinkle each with a little paprika for color.
YIELD: 24 Appetizers (that's our dozen times 2!)
Category: Appetizers, Eggs
~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~
PERFECT HARD COOKED EGGS:
The best way to make easy-to-peel hard-boiled eggs with pure
yellow centers is to place the eggs in a pot of cold water and
add a teaspoon of salt. Place the pot on the stove and bring
to a boil. Cover the pot and remove from heat and let sit for
13 minutes. Drain the eggs and immediately place in an ice bath
until completely cooled. Drain and enjoy your perfectly cooked
The easy and fun way to peel a hard boiled egg... PRICE BUSTER DEAL