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Old 03-07-2011, 09:34 PM   #71
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Originally Posted by Kayelle View Post
Daizymae, I used your softened butter/no mayo method and I doubt I'll ever use anything but soft butter for egg salad again. For two eggs, I used about a tablespoon of soft salted butter, some white pepper, fresh dill, a tsp. of rice vinegar,and the 1/2 tsp of white truffle oil sent it right over the top. Truffle oil would be way too expensive to use for 30 sandwiches, but it was out of sight for one!!
Wah!!!! I can't even sit next to this version! Unless I use my entire week of Fat grams on one meal

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Old 03-07-2011, 09:50 PM   #72
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The best way I've found to make easy to peel hard boiled eggs, is to poke a hole in the big end of the shell (where the air pocket is) then drop them directly into boiling water rather than bring them to a boil already in the water. Bring back to a rolling boil, then shut the burner off, cover, and let sit for 10-12 min, and plunge into ice water. The shells peel off easily in large pieces. Although the poaching method would negate the need for peeling, I've never poached an egg, so personally I'm more comfortable with boiling...

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Old 03-07-2011, 09:55 PM   #73
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i made some today. used mayo, lemon pepper, and paprika. was wonderful. i cook eggs pretty much same way as skittles, to peel. i crack shell a bit, not into tiny pieces. then take a teaspoon, turn upside down and slip between shell and egg. comes right off. i did eight today in about four min. oh , i don't put hole in egg before hard boiling.
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Old 03-07-2011, 09:56 PM   #74
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Originally Posted by Linda123 View Post
Wow..so many posts!!! The tea isn't until April 9, so I won't know how many eggs it will take until next month. Thank you ALL for so many answers and interesting side converations. This is fun!
I know i mentioned it before and don't know how formal your tea will be, but BBQ potato chips go so well with egg salad sandwhiches. The combination of salt, BBQ taste and crunch.
Oh ya...I suppose tea and bbq chips wouldn't go together maybe. Oh well.
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Old 03-08-2011, 08:13 AM   #75
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I am not on the committee (thank goodness) so I have no idea what anyone else is making/bringing/doing. I know that everyone is supposed to bring their own tea cup and saucer (they will have extras there in case someone forgets/doesn't want to) and a local department store (Belk - I'll give them a plug, haha) is loaning clothes for a children's fashion show. I doubt I can talk my two grandsons into participating, but my 3 month old granddaughter will be the star of the show imho!
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Old 03-17-2011, 10:15 PM   #76
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"Big & Bold" makes a great coarse seasoning; roasted red pepper & garlic. It's not at all spicey or salty. I add some of that to 35 egg mashed with a pastry blender, a little sugar, yellow mustard, a touch of prepared horseradish & enough mayo. just to bind.A splash of hot sauce adds a nice taste.
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Old 04-12-2011, 01:30 PM   #77
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Okay - the tea is over and I made my egg salad....my cousin volunteered to make some of them, so she made 20 and I made about 40 - I lost count of exactly how many I made. I boiled 4 dozen eggs...(Hubby intercepted several of the yolks - his favorite)....got tired of making them and ran out of containers to put the sandwiches in....so the leftovers ended up at the Valley Mission for Homeless along with the leftover bread. I am glad that is over and done with! The tea was fun and there was plenty of food.

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egg, salad

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