Much better...

D

dawnnys

Well-known member
I added onion powder instead of raw onion, decreased the amount of mayonnaise to about half, and used cayenne instead of hot sauce. Then I just rolled them like meatballs! Much easier and I think they came out better. Now, to make 2 dozen on or about Good Friday to take to Easter dinner!

Also, do them when cold (not straight after cooking them) and don't try to get all of the yolk out before you fill them back up. Oh, and use your glasses ;o)

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/52ef5e2c-c246-4d49-9f2f-20383221b856.jpg

 
So cute!! My problem if having to cook twice as many as I need because they break up smileys/frown.gif

 
No, that is one of the easiest steps. And since I made them, I figured out maybe

it would be faster (twice as fast, in fact!!) and easier to cut them jagged BEFORE scooping out the yolk (i.e. not cutting them straight across to get them into 2 halves, but cutting them open with a series of knife "digs" until they fall open - make sense?).

 
Adorable! I can just picture a whole platter of them staring at everyone! You have inspired me

I think I will make them for my MILs Easter dinner.

 
Do NOT do this. It's very hard to get the yolk out this way

You get a better result if you cut the zig-zags after they are cut in half. The delicate points tear when you try and dig the yolks out, the other way.

We are getting sick of egg salad :eek:)

 
Thanks. I think half of their charm is the way they are plopped into the "shell" though, so I'm

thinking I might go back to the softer yolks recipe when I make them again. They look like they're bursting to get out that way.

I feel like America's Test Kitchen on this!

 
Thanks for being the guinea chick, er pig on this project smileys/smile.gif they're cute!

Would an apple corer help with cutting the jagged edges on the whites?

 
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