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Party Eggs

A colorful crowd-pleaser and a delicious vehicle for leftover herbs and condiments.

Ingredients

  • 6 eggs
  • Desired toppings (see above)
  • 2 tablespoons dijon mustard
  • 3 tablespoons mayonnaise
  • 1/2 teaspoon apple cider vinegar
  • Salt and pepper to taste

Instructions

  • Fill a medium saucepan two-thirds full with water and bring to a boil. Carefully add eggs with slotted spoon.
  • The cold eggs will have reduced the water temperature. Once water is starting to boil again, set a timer for 6 and a half minutes.*
  • Fill a large bowl with ice water and place beside stove.
  • When eggs are done, immediately scoop them out with a slotted spoon and carefully place them in the ice water. Let them cool for at least 3 minutes.
  • Gently tap bottom of eggs against your sink or counter to break them, and peel under cold running water.
  • Cut eggs in half lengthwise, wiping knife with a paper towel between eggs.
  • Place on platter and add toppings to your heart’s desire.
  • For dipping sauce, whisk remaining ingredients together along with salt and pepper to taste.

Notes

Cook eggs 6 and a half minutes if taking eggs straight from the fridge. If eggs have been sitting out at room temperature for more than a couple of minutes, cook them for just 6 minutes.
Feel free to double the recipe – cook the eggs for the same amount of time, but take care that you use enough water to cover the eggs by a couple of inches.