Here’s a snack that I grew up with and still enjoy to this day! A delicate appetizer which is super simple to make and generally the ingredients are found in most kitchens. I still, though, struggle with cooking the egg such that the shell comes off easily. I’ve highlighted how to make the perfect boiled egg, however, I find that works only 90% of the time.
The reason why? I’ve been told that fresh eggs won’t work and you end up with chunks staying attached to the shell. So, the question is, how can you tell a fresh egg from an old one? After extensive research on the web, the answer apparently, is – place an egg on the bottom of a bowl of cold water. If it lays on its side, it’s fresh. If it stands at an angle it is at least three days old and if it stands on end, it is ten days old. Sounds like good advice, right? Hmmm, the eggs I used this morning were standing on end and still I had an issue peeling the shells. Oh well, that did not deter me from plodding on…they were so good that a few pieces of missing egg white wasn’t noticed.
6 hard-boiled eggs
1/4 cup mayonnaise
1 teaspoon ground cumin
2 strips cooked bacon, chopped
freshly ground pepper, to taste
Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter. Using a fork, mash the yolks and add mayonnaise. Add more mayonnaise if you find the mixture is too dry. Add most of the bacon and combine. Season with pepper. Spoon egg yolk mixture into the egg white halves and top with bacon bits.
The Culinary Chase’s Note: Because Easter is nearly here, I dyed the peeled eggs before slicing. On previous occasions I used to lightly crack the hard-boiled eggs and left them to steep in black tea. When you remove the shell, the egg white is left with a gorgeous light brown pattern. If you want to spice up the eggs try adding one of these ingredients: a dash of tabasco, dijon mustard, paprika sprinkled on top, cayenne etc. I’ve seen some recipes where chopped pickles are added…ewww.