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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
12 eggs boiled |
1/2 cup(s) mayonnaise |
2 tablespoon(s) onion chopped |
1 teaspoon(s) chives chopped |
1 teaspoon(s) fresh parsley chopped |
1 teaspoon(s) dry mustard |
1/4 teaspoon(s) paprika |
1/4 drop(s) smoked paprika |
1/2 teaspoon(s) dried dillweed |
1/4 teaspoon(s) salt and pepper |
1/4 teaspoon(s) garlic powder |
milk |
Directions:
1. Fill a pot with water and set the temp to high. Add desired amount of eggs making sure the water covers the entire egg. Bring it to a boil. DON”T CONTINUE TO BOIL. Once it begins, remove it from the heat and put a lid on it. Set your timer for 15 minutes.
2. Ding! Pour the hot water off and immediately fill your pot with cold water. Add as much ice as you can to this water. If it melts in a few minutes, add more. The water should be icy cold when you put your hand in it. If not, continue adding ice.
3. After about 10-15 minutes (no set time), pour NEARLY all of the water off reserving about an inch.
4. Put the lid on and now it’s time to play bumper cars. You heard me, shake those babies bumping them together back and forth. You’ll look ridiculous, but I promise it’s worth the goofy look so you’re not peeling each one under cold running water. Just continue to shake, shake, shake for about a minute and voila! When you remove the lid nearly all of your shell has fallen off the egg and they EASILY peel off without peeling the egg off.
5. Split eggs. Remove yolks to a rimmed bowl or plate. Crush yolks with a fork. Add all other ingredients and mix well. Add milk to desired consistency. Add yolk mixture back to whites of eggs.
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