The trick to boiling eggs is to start with 3 week old eggs. Put water in the pot and carefully place the eggs in before heating. Then bring the water to a boil. Once the water reaches a hard boil, turn off the heat, cover and let set for 20 minutes. Use a slotted spoon to remove the eggs from the water and place in an egg carton. Put the carton in the freezer for 5 minutes then the refrigerator until cooled.
The shells peel off cleanly most of the time. For some reason, we have 1 fork with long tines. They drive Dale crazy. But they are good for mashing the eggs for egg salad.
I added mustard, horseradish, miracle whip and garlic and herb salt for seasoning.
Once I mixed all together, it made a very creamy and tasty egg salad base for sandwiches. The thing I notice most about cooking with farm fresh eggs is that the yolks are a darker yellow than store bought eggs.
|Egg Salad -ready to go!|