Simple enough, but I'm thinking some of the boys make them pretty tasty.

Such as deviled eggs? I use a deviled egg seasoning mix from Hi Mountain seasonings, Riverton, WY. Mix seasoning with the mayo and dampen just enough with apple cider vinegar to mix and to give it a little zing. A little smoked Spanish paprika on top if you like. A dozen don't last long.

Pickled eggs are the bomb.

Eggs remain one of the best food values on the planet.

In more ways than one.

Jeff O had a great pickled egg recipe, but I haven't seen him around lately.

I put hardboiled eggs in the juice left in a dill pickle jar after I eat all the pickles. After soaking for a week the outside takes on a greenish tint and gets tougher, perfect for making devilled eggs.

Cut egg in half, scoop yolks into bowl and crumble.

Add Miracle Whip, Sweet Pickle relish, lemon pepper, salt and a little mustard(prepared or dry) all to taste. Mix but don't turn to mush. Scoop back into the egg halves. Dust tops with paprika.

Enjoy

My wife turned me onto a neat trick, baking the eggs in the shell instead of boiling to make hard boiled eggs.

Egg salad sandwich; diced hard boiled eggs, Miracle Whip, green olives. It gets no better..............

dang, now I gotta run to the store and buy a dozen eggs. Y'all have done flung a craving on me.

A pinch or two of celery salt, makes it just a wee bit better, trust me

Celery salt in deviled eggs too ! Woo Hoo !!!!

Very good addition.

Dump the Miracle Schmeg and use real mayo.

Being one who insists on only the finest of ingredients, etc., would have to agree.

The death combo, HB eggs, MGD and my Father-in-law... I won't touch 'em.

sse, we have not butted heads for a few days now, So,
I agree the best of anything is made with the best ingredients.
Here is "the" thing.
I have felt a good cook can make something good with subpar beginnings. Example, taking a cheap,tough cut of meat, and making it tasty.

k, but I don't like miracle whip...

My mother used to make a gravy with sliced boiled eggs in it and serve it over toast for breakfast.
I've tried to duplicate it a few times over the years but no cigar.
Course,,, maybe I was just young and hungry and it really wasn't that good to start with:(

Anyone else ever heard of that kind of concoction?

Real mayo as in made from scratch?

The basis for me is to boil it right in the first instance. I poke o hole in the shell to let the air out and drop them in warm water. I bring the water to a boil and then boil for one minute. I turn off the heat and let them sit in that really hot water for 10 minutes. I then drain and run cold water on them, or put them in an ice bath for deviled eggs. They turn out just right, every time. And by just right I mean not over done - I don't like boild eggs when the yolk starts to turn blue.

I have a similar memory of a recipe lost that involved beets and HB egg...gonna look again for it....

There is hope for you, oleo-man!

Not sure, maybe I do like it...

Miracle whip - the margarine of mayonnaise!

Devotee of HB eggs here. (You all do know that week-old eggs peel easier after they're boiled, right?)

Just eaten as is with a bit of S&P is hard to beat, but a dash of green Tabasco instead of the S&P is divine.

Or smeared/dipped into mayo or Miracle Whip (use what you like, you don't have to please anybody else.)

Sliced and made into a sandwich with some thinly sliced onion and pickle relish.

NB?


When we have laying hens, I leave the eggs out on the counter for 5-7 days before making hard cooked.

With store-bought eggs, I find about 2 days to work well to ease peeling.

Good one!

John

Fixed it. Meant HB.

You said it, we all were thinking it.

Oh hell yeah! Eggs a La Goldenrod. My grandmother made it when she was alive and my mom still makes it to this day. I just called her and she said she used the recipe out of her old Betty Crocker cookbook. So with a bit of help from Google, here you go my friend.

Eggs a La Goldenrod

Edited to add that my mom and grandma used bacon or sausage grease as the base fat for the gravy. My grandparents were Iowa farmers that raised hogs so damn near every recipe started with bacon or sausage grease.

Mike

My childhood cooking mentor, Mrs. Dutton of Dutton Holler Virginia, made a basic sawmill gravy, and added to that, chopped HB eggs.
Served it over huge cat head biscuits. Heaven on Earth.

I figured that was what was meant, but hedged my bets that maybe you had some special New Brunswick recipe!

Peel up an HB egg. Drench in LaRue Dillo Dust. Yummmmm.

Real Mayonase as in "Best Foods" west of the Rockies, and "Helmann's" East of the Rockies........