Appears in: PotS
Location: Myst fireplace
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- D'nied Eggs -
Place 4 dozen eggs (at least 2 weeks old) in a large kettle, completely immersing the eggs in cool water. Place lid on kettle. Place kettle on burner on high heat, bringing to a rolling boil. Turn heat down to medium high, maintaining a rolling boil for about 10 minutes. Remove from heat. Flush with cold water, then add ice cubes (from top of eggs to top of kettle). Let stand for 15 minutes. Drain water. Place eggs on paper towels to dry. Peel eggs. Halve eggs, placing equal amount of yolks into each of 2 mixing bowls. Place the halved eggs onto cookie sheets lined with paper towels. Using the fork, mash the yolks. Add salt (about 10 shakes) and coarse ground black pepper (about 8 shakes) to each bowl. Stir. To each mixing bowl: squeeze French's mustard (enough to cover 3/4 of the top layer of crushed yolks) and add 6 heaping tablespoons of mayonaise (more or less mayonaise depending on how creamy you want the filling). Stir well.
In one of the mixing bowls, add: 6 Farman's Home Style Baby Dill Pickles (chopped) and 5 heaping teaspoons of Beaver extra hot prepared horseradish. Stir very well. Taste the filling at this point (Mark Klammer and Eloise McCloskey are my official tasters). Add salt, pepper, mayonaise, mustard, horseradish, pickles as needed. Then, fill (generously) the halved eggs with the filling. Garnish with a hint of Tone's ground cayenne pepper on each egg and serve.
Finally, in the other mixing bowl, add: 4-6 green jalapenos (chopped), and 5 red Frenso jalapenos (chopped). As the mood strikes, add 2-3 serannos (chopped) for extra heat. Stir very well. Taste filling at this point. Add salt, pepper, mayonaise, mustard, jalapenos as needed. Then fill (generously) the halved eggs with the filling. Garnish with green or red jalapenos (thinly sliced), or with serannos (thinly sliced) and serve.