Ingredients:
6 large eggs
¼ teaspoon Worcestershire Sauce
2½ tablespoons salad dressing or sour cream
Mustard, to taste
Paprika, to taste
Directions:
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Arrange eggs in single layer in large saucepan and add enough cold water to cover them by an inch. Bring water to a near boil over medium heat.
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Let eggs simmer uncovered over medium-low heat for ten minutes (begin timing once water starts to simmer). Don't let water come to a hard boil, and time eggs carefully. If they boil too long or at too high a heat, the outside of the yolk will turn green or even black.
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Cool eggs in cold water. Peel, and cut in half lengthwise, put yolks in bowl with salad dressing and Worcestershire sauce. Mash and mix. Spoon the yolk mixture back into egg whites. Dust with paprika, if desired. Covered with plastic wrap, this dish will keep in the refrigerator for up to three days.
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