No-Fail Hard Boiled Eggs/Parmesan Deviled Eggs
Rose Mary Mogan
6 largehard-boiled eggs,
1/2 cgrated parmesan cheese
1 tsphorseradish sauce
1/2 tspeach salt & dry mustard
3 Tbspmayonnaise or creamy salad dressing
1/4 csliced black olives
1/3 cpickle relish, well drained
·pimento for garnish if desired
How to Make No-Fail Hard Boiled Eggs/Parmesan Deviled Eggs
- NO FAIL HARD BOILED EGGS: You will need a pan large enough where all the eggs will fit on bottom of pan, but not stacked on top of each other. Must have a cover for pan. Place eggs in pan and cover with cold water. Bring to a boil. Using a timer, boil the eggs hard for 1 minute. Remove pan from heat. Cover. Place pan on a cool burner, & allow the pan to sit for 20 minutes. Cool the eggs, then refrigerate. Peel & use as desired. This is the no fail way to make hard boiled eggs notes Mary.
- Peel hardboiled eggs & cut in half lengthwise. Scoop out the egg yolk & put in a medium bowl. Using a fork mash egg yolks & grated parmesan cheese, horseradish sauce, salt, dry mustard, pepper, mayonnaise, & pickle relish.
- Mix well and spoon mixture back into hallow egg whites. Garnish eggs if desired with paprika, and a sliced black olive with a small piece of pimento in center of black olive, & a sprig of parsley if desired.