Not your granny’s 1920’s recipe. We’ve taken our eggs and kicked it up. You’ll need 12 hard-boiled eggs.
Place your eggs in a pot of cool water and bring the water to a boil. Once the water hits a full roll, turn the heat off and leave the eggs boiling for 9 minutes … this is important … reducing the heat and letting them remain in the heated water for 9 minutes will guarantee them to be fully cooked AND eliminate any chance of getting that ugly green ring that at times accompanies hard boiled eggs. After 9 minutes are up, move the eggs immediately to an ice bath to stop the cooking process and to cool the eggs for easier shell peeling.
Peel your eggs and halve them, scooping the inner yellow into a mixing bowl. To the cooked yokes add:
- 1/4 cup mayo
- 1 Tbsp spicy brown mustard
- 1 tspn minced garlic
- 2 Tbsp Kosher pickle juice (Claussen, Farmer’s Garden, etc)
- 1 tspn (to taste) of Grand Slam Seasoning
Mix these ingredients until they are all well combined and return to the hollowed egg whites. Arrange on a tray or plate and top with an additional dusting of Grand Slam Seasoning for one final kick.
Eat and love!