Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Hard boiled eggs.

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........