1 dozen eggs
2 tsps dijon mustard
1/3 cup mayonnaise
1 tbsp minced onion (shallot)
1/4 tsp tabasco
salt
pepper
paprika
Nutrition Facts
Amount Per ServingCalories 45
Calories from Fat 30
% Daily Value *Total Fat 3.5g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 220mg 9%
Potassium 45mg 1%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Sugars 0g
Protein 3g Vitamin A 8%
Vitamin C 2%
Calcium 2%
Iron 4%
I’ve never tried your approach to hard boiling eggs — add eggs to cold water, bring water to a boil, remove from heat, cover and let sit for 15-17 minutes — Do you avoid the dreaded blue border between yolk and white with this method? I’ve always let the eggs continue boiling for 8 mins or so then cooled and not got the blue line. But sometimes, due to variations in egg size the yolks might still be a little soft. Your method sounds more foolproof if there’s no line.
I loved these. I pan fried them with clarified butter rather than veg oil. They held together great and were very tasty! I will be making these again! I served them with both apple sauce and sour cream. YUM!
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