All. Those. Eggs.

This is what’s left of the dyed egg fest of 2009. I’d hoped to get a picture of the piles of color that sat drying in the carton–but sadly, everyone pocketed their own and left the building before I could snap the shot. So, you’ll just have to believe me–they were cool.

So now what? I realize that you can–and probably have–eaten them out of the shell with a dab of salt and pepper–but the family can only take so much of that. So, if your looking for another solution–other than tossing them out the window of a high rise somewhere—here’s what we do with hard boiled eggs.

Peel and rinse them and set them in a large bowl.

Add salt and pepper and softened butter to taste. We use about a teaspoon of butter for each egg.

If you have a pastry blender–it works perfectly for the next step.

Mush up the eggs until they are the consistency that you’d like.

Now, you can just eat or serve them plain, or on toast, or you can add a few tablespoons of Salad Dressing and make lovely egg salad sandwiches. The butter is really the key ingredient that adds a better flavor and holds the mixture together.

Egg-straordinary!

8 Replies to “All. Those. Eggs.”

  1. Thanks for visiting my blog! Yours is so great! Can I come over for lunch….the egg salad looks so divine πŸ™‚
    -naptimejournal

  2. I’m debating whether I want hard boiled eggs or develed eggs right now… that’s too hard of a decision. I would say I’m just hungry, but that’s not true. They’re just so dang good this way!

  3. Laurie,
    THanks for the comment on my blog. I love the layout of your blog/website. Which is it and how do I go about doing something similar? I desperately need help with my jewelry blog. Can you offer any assistance?

  4. yUUUm!!! You do make great hard boiled eggs! I remember that being THE first thing I had after my surgery in 6th grade. They were jUUUst what I needed. They still always sound good! I’m glad you’re spreading the word about butter! πŸ˜‰

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