|Evenly Place Eggs on a Platter|
Serves 6 to 12 people
You'll Need: 12 large chicken eggs (hardboiled, skins peeled)*, 1/2 cup miracle whip, 1 tsp white wine vinegar, 2 tsp yellow mustard, a couple splashes of hot sauce, 4 oz pancetta (cut into very small cubes), about 2 tsp oil rendered from pancetta, pinch salt, pinch pepper, large bunch of fresh chives (thinly chopped), large pinch of smoked paprika
|Strain Pancetta (reserve oil)|
|Halve and Separate Eggs|
Note * To hard boil the eggs I place the eggs in a large pot of room temperature water so that they fit in a single layer, covering the bottom of the pot. With the eggs in the pot, the water should be about 2 inches above the top most part of the eggs. Bring the water to a strong boil. Once water is boiling, put a lid on the pot and turn the heat off, leaving the eggs in the hot water for about 15 to 20 minutes. Rinse the eggs under cold water. When peeling each egg, peel it gently under cool, running water. Set eggs aside to dry on a clean towel or paper towels. If you do not plan to assemble the eggs right away, then put the eggs in a dry container in the refrigerator.
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