As submitted by Corrie Etheredge ('10-'12) to the Second Edition
Authors note: I made these for Thanksgiving with my host family my first year and again when I had my co-teachers over to my apartment for dinner my second year. They were a hit both times!
Ingredients:
Eggs
Mayo
Salt
Pepper
Paprika (Optional)
Pickles (Optional)
Authors note: I made these for Thanksgiving with my host family my first year and again when I had my co-teachers over to my apartment for dinner my second year. They were a hit both times!
Ingredients:
Eggs
Mayo
Salt
Pepper
Paprika (Optional)
Pickles (Optional)
Instructions:
1. Boil those eggs, however many you want.
2. Peel those eggs. I usually run them under cold water to help them cool off, then smack them and roll them around on the table to get them crackin' so they are easier to peel.
3. Cut those eggs in half and scoop out the yolks.
4. Put those egg whites on a plate and let them relax.
5. Use a fork to mix and mash up the yolks with about a Tbs of mayo for every 4 yolks, salt and pepper to taste.
6. Put that mashed up goodness back into the egg whites, make it pretty!
7. Sprinkle on some paprika or top with a slice of pickle! (Optional!!)
8. EAT 'EM UP! Or put them in the fridge to eat later. Both are eggsellent.
1. Boil those eggs, however many you want.
2. Peel those eggs. I usually run them under cold water to help them cool off, then smack them and roll them around on the table to get them crackin' so they are easier to peel.
3. Cut those eggs in half and scoop out the yolks.
4. Put those egg whites on a plate and let them relax.
5. Use a fork to mix and mash up the yolks with about a Tbs of mayo for every 4 yolks, salt and pepper to taste.
6. Put that mashed up goodness back into the egg whites, make it pretty!
7. Sprinkle on some paprika or top with a slice of pickle! (Optional!!)
8. EAT 'EM UP! Or put them in the fridge to eat later. Both are eggsellent.
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