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Truffled Deviled Eggs 12 eggs 6 tbsp mayonnaise 2 tsp Dijon mustard 2 tsp white truffle oil 2 tsp freshly squeezed lemon juice salt + freshly ground pepper black truffles (optional) Hard-boil eggs, cool, peel, halve, and carefully remove the yolks; reserve the whites. Combine egg yolks, mayonnaise, Dijon mustard, white truffle oil, and lemon juice in a medium nonreactive bowl.
Simple test to see if eggs are still fresh. Genius! - I'm told that date on the egg carton is a "sell by" date. I have boiled eggs weeks after expiration and the egg salad is delish. Put some baking soda in the water for easier peeling.
Microwave Egg White and Spinach Breakfast Sandwich | 12 Easy Ways To Cook Eggs In A Microwave