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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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It just doesn't get any easier than this. My sister-in-law received this in an email recipe exchange in 2009. From the kitchen of Debbie Vroom Thornburg, Fairview TN. Ingredients:
18 eggs |
8 ounces marzetti's coleslaw dressing |
paprika |
Directions:
1. Hard boil the eggs. We start them in cold water, cover the pan and bring to a boil for 5 minutes. Then remove from the heat and let set for 15 minutes. Then cool them down with ice water and peel. Cut lengthwise and put the yolks in a bowl and the whites on a tray (I like to use pie plates, because they can be covered with plastic wrap and not smash the eggs). Mash up the yolks with a fork or pastry blender. Stir in the Marzetti's Coleslaw Dressing until you have the desired consistency. Taste it - you might want to add a bit of salt and pepper. Fill the egg white with the mixture and sprinkle with paprika. Refrigerate until serving time.
2. TIP #1: Add about 1 tablespoon of salt to the cold water, and the eggs will be a lot easier to peel.
3. TIP #2: Put the filling mixture into a ziploc bag. Cut off a corner and simply squeeze the filling into the egg whites.
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