this recipe will keep them begging for more egg salad.
Prep: 10 minutes
Cook: 12 minutes
Servings: 8 Servings
- 12 ea eggs, room temperature
- 2 Tbsp Vinegar
- 2 Tbsp Salt
- Method: Place the room temperature eggs ( leave them on the counter the night before) in a pot and cover them with luke warm water by one inch. Add salt and vinegar and turn the pot on HIGH. once it comes to a boil place a lid on the pot and shut it off, set a timer for 10 minutes ( for large eggs).
After 10 minutes strain, and peel away.
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