http://www.panerabread.com/
It made me remember to make my favorite egg salad.
In a heavy pan place a dozen eggs and just barely cover with water.
Turn on high heat and set timer for 22 minutes. When timer rings:
Take off burner and cover with cold water . Tap each egg on both sides and place back in water.
Then peel immediately. Put in fridge to cool.
For one dozen cold eggs I use one medium chopped sweet onion.
1/2 cup midget sweet pickles chopped.
Chop eggs...I use a hand box chopper for pickles, onions and eggs. See it at:
Add Mayo or Miracle whip to taste.
The bread is good toasted too.
Mmmmm Good!
Kes
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