Stuffed Eggs
12 eggs (don’t buy the special Omega eggs as they are difficult to peel; I use fresh large brown eggs).
Mayonnaise (in my house it has to be Cains).
Two stalks celery
Half an onion (but I don’t use the onion when I know my guests don’t eat onions).
Vinegar (this is my secret ingredient!).
Paprika
Directions:
Put enough water in pan to cover the eggs. Put on burner. Turn on burner (start at High) and start timer for 20 minutes. Once the water starts boiling, turn the heat down just a little so the eggs don’t knock each other and crack. At 20 minutes, take eggs off heat. Drain water and run under cold water.
Let eggs sit in cold water for five or 10 minutes while preparing the celery and onion. Pulverize the celery and onion. Set aside. Peel eggs. You’ll need your egg serving tray and a bowl.
Slice eggs and remove the yolk. Place each egg in tray and the yolks in bowl. Add a tablespoon of vinegar to the egg yolks. Add celery and onion without their juices. Add their juices if the eggs seem dry.
Mash eggs, celery, onion, and vinegar. Add teaspoon of vinegar if egg yolks are still dry. Mix in 1/3 cup of mayonnaise. The egg yolk mixture should not be runny. If it’s still too dry, add more of the celery/onion juice.
Fill each cooked egg white half with enough egg mix to fill the cavity. Sprinkle with paprika before serving. These need to be refrigerated if not eaten right away.
12 eggs will make 24 stuffed egg halves.
If you’re bringing stuffed eggs as a hostess helper, buy an egg carrier that doubles as a server and leave it as gift.
Stay tuned for my Potato Salad recipe. Everyone loves it!
