I don’t know about you but boiling eggs can be a little tricky. If you dont cook your eggs long enough the yolks are still runny. Cook them too long and you end up with dry, green yolks. Blech! So here we go, hard boiled eggs 101!
Place your eggs in a pot and put in just enough water to cover them. Bring your pot to a boil, put a lid on it, then quickly take it off the heat. Let this pot sit lidded and off the heat for 12 minutes. Set a timer or you’ll totally forget about them….
After 12 minutes rinse them under cold water…
Then carefully crack and peel away the shell. I like to have the water running as it also helps wash away any stubborn shell that wants to hang on.
Now slice your eggs in half and carefully pop out those perfect yellow yolks into a bowl.
P.S. Did you notice my egg whites in the back are a little pitted? Let me tell ya why. My farm fresh eggs were not the best for making deviled eggs. The membrane between the shell and the egg has a stronger hold on the egg in farm fresh vs. older grocery store eggs. So if you’re using super fresh eggs you might have a tough time peeling the shell away without some of the white going with it. No biggie though, they were still fantastic!
Add a couple tablespoon of mayo and a bit of dijon mustard to your yolks. Smash this all together with the back of a fork.
I like my deviled eggs pretty creamy so I always end up putting in a bit more mayo, but you might want to add more mustard to yours!
Now fill in your eggs with your lovely yolk mixture and set them aside.
Lets get our salad together!
On a plater arrange some butter lettuce, radicchio, sliced cherry tomatoes, and a handful of raw walnuts for crunch.
Now place your pretty deviled eggs on top.
Did you notice that one egg in the middle with the lines in it? I accidentally cut that one with a serrated knife. Oops!
Time for the dressing.
Start with one cup of mayo…
half a cup of buttermilk…
a tablespoon of olive oil…
2 cloves of minced garlic…
and the juice of half a lemon.
Give every thing a good stir, then throw in a bit of fresh cracked pepper…
And a handfull of parmesan cheese.
Say hello to your new favorite creamy salad dressing!
Now do you see why I was so head over heels with this interesting little salad?!
I might need to make it again tonight for dinner!
- recipe inspired by blogger Three Many Cooks
- 4-6 hard boiled eggs
- butter lettuce
- sliced cherry tomatoes
- handful of raw walnuts
- garlic parmesan dressing