Step 1 of 3
Submerge the eggs in a pot filled with cold water. Once the water begins to boil, take the pot off the burner immediately. Cover the pot and allow the eggs to sit in the hot water for 10-12 minutes, then take them out, chill them, and remove the shells.
The flavor is good, but the texture was far too thin. I’ll cut back on the mayonnaise next time. I added more egg yolks and some extra egg whites, pulsed it in a blender, and let it chill overnight, which should help firm it up.
I prepared these according to the directions but really didn't enjoy them. I suppose it must just be a matter of personal preference. I'll be moving on to a different recipe.