 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
My Grandma, whom with my Uncle's family raises thousands of chickens to sell their eggs, got this recipe from an egg customer. It uses Henri's Classic Private Blend Tas-tee salad dressing. You can't find it at every grocery store. She uses this recipe now instead of her usual Miracle Whip and mustard based recipe. It still has a tangy flavor but it is sweeter than the Miracle Whip versions. I searched all over Recipezaar for this but could not find it. Ingredients:
1 dozen egg |
1/2 cup salad dressing (henri's classic private blend tas-tee salad dressing) |
Directions:
1. Hard boil eggs, I recommend Hard-Boiled Eggs, or use an egg cooker. Also do not use fresh eggs. Use eggs at least one week old eggs. Eggs will keep for a month in the frig.
2. Cut eggs in half using a wet knife. Dip in glass of water before cutting each egg.
3. Pop out yolks into bowl and set aside whites on a platter.
4. Mash yolks using a fork or spoon until in fine crumbs.
5. Add Tas-tee salad dressing and mix well.
6. Spoon mixture into set aside egg whites.
7. Sprinkle on desired topping, I like Season salt or just keeping it plain.
|
|