![]() ![]() Drain, transfer to a large bowl and refrigerate until chilled, about 30 minutes.įold the carrots, celery, red onion, sugar, 1 tablespoon chives and remaining 3/4 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar, reserved chopped egg whites, reserved deviled egg mixture, 1 teaspoon salt and a few grinds of pepper into the pasta and mix until well combined. Cook the pasta according to package directions for al dente. Refrigerate until ready to use.īring a large pot of salted water to a boil. Snip a 1/2-inch piece off 1 corner of the bag and pipe the mixture into the center of the egg whites on the cutting board. Reserve 1/4 cup of the mixture and transfer the rest to a large resealable plastic bag. Mash with a fork until well combined then stir vigorously to smooth out any lumps. Place the remaining 12 egg halves, cut side up, on a cutting board or plate.Īdd 1/2 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar and 1/2 teaspoon salt to the egg yolks. ![]() Chop 12 egg halves into 1/2-inch pieces and set aside. Peel the eggs, cut them in half and separate the whites from the yolks. Drain the eggs and immediately submerge them into a bowl of ice water to stop the cooking. Let boil for 1 minute then turn off the heat, cover the eggs and let sit for 10 minutes. Bring the water to a boil over medium-high heat. Put the eggs in a large pot and add enough water to cover them by 1-inch. ![]()
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