LINKEDINCOMMENTMORE

Perfect Boiled Eggs:

*Put 12 Large Chicken Eggs into a saucepan wide enough to hold them all in one layer, and fill the pan with just enough water to completely cover all the eggs.

*Set the pan of eggs and water over your biggest burner on High heat, and cover the pan. Now, WATCH THAT PAN! As soon as it comes to a full boil, turn off the heat, move that pan to a cool burner and start a timer for 13 minutes.

*After 13 minutes, carefully drain the hot water from the pan and SHAKE THOSE EGGS AROUND to crack their shells all over. Cover with ice water and let eggs cool COMPLETELY, about 12 minutes for 12 eggs, and then peel the eggs.

The Basic Deviled Egg:

12 Perfect Boiled Eggs, split lengthwise, yolks in a small mixing bowl

3 T Mt. Olive Sweet Pickle Relish

3 T Mt. Olive Dill Salad Cubes

3 T Lusty Monk (or other strong mustard)

6 T Mayo of choice

Just a little ground Paprika

*Mash together with a fork the Yolks, Relish, Dill Cubes, Mustard and Mayo until smooth and well-mixed.

*Using a piping bag, small scooper or just a spoon, divide mixture evenly among hollowed egg whites.

*If you want to be invited back to the Easter dinner next year, DON'T FORGET THAT LITTLE SPRINKLE OF PAPRIKA ON EACH OF THOSE EGGS!

*Serve.

Green Eggs and Ham:

12 Perfect Boiled Eggs, split lengthwise, yolks in a small mixing bowl

1/4 c. Hot Chunky Salsa

3/4 c. Ripe Avocado or Prepared Guacamole

8 oz. Chopped Ham or Prosciutto, cooked til Crispy

*Mash together with a fork the Yolks, Salsa and Guacamole/Avocado until smooth and well-mixed.

*Using a piping bag, small scooper or just a spoon, divide mixture evenly among hollowed egg whites.

*Sprinkle Cooked Ham/Prosciutto over the tops of the eggs.

*Serve

The Easter B.L.T.:

12 Perfect Boiled Eggs, split lengthwise, yolks in a small mixing bowl

12 oz Bacon, Cooked til Crispy, Finely Chopped

6 oz. "Rotel"-style Diced Tomatoes with Peppers, your choice of heat level, very well-drained

1/4-1/2 c. Mayo of Choice

3 Green Onions, finely sliced

*Mash together with a fork the Yolks, about 3/4 of the cooked and chopped Bacon, the Tomatoes and the Mayo until smooth and well-mixed.

*Using a piping bag, small scooper or just a spoon, divide mixture evenly among hollowed egg whites.

*Top eggs with a sprinkle of more Bacon and a little of the Green Onion.

*Serve.

Presented By: The Local Butcher Shop and Market

Date: April 7, 2014

LINKEDINCOMMENTMORE
Read or Share this story: http://on.wbir.com/1gD38qr