Hard boil the eggs. I do this, but putting the dozen eggs into a large pot, cover it with water, give it a good sprinkle of salt. Bring the water up to a boil, with the eggs in it. Once it starts to boil, cover with a nice tight fitting cover. Turn the burner off, but keep the pot over the hot burner, set the timer for 15 minutes. Set it, and forget it. Take the eggs out, dunk them into a bowl of ice water.
Sunday, May 30, 2010
Next, peal them. I am researching tricks to this. Stay tuned.
Slice the eggs in half, the long way, and scoop out the yolks. Mash up the yolks with a fork, add 1 tablespoon of Dijon mustard, 1 tablespoon of mayo, 1/4 teaspoon of pepper and 1/2 teaspoon of sea salt. Scoop this yumminess back into the whites, and then sprinkle with paprika.