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As a Southern woman, this is just like Mimi used to make! For my own twist, I add some Zatarains dried onions/bell peppers, a dash of garlic powder, and a sprinkle of cavenders seasoning. My hubby can eat half the pan! This is delicious just made or leftover! Although there is not much leftover usually!
ABSOLUTELY PERFECTLY COOKED HARD BOULED EGGS AND EASY TO PEEL! PERFECTION!
I followed the recipe exactly and cooked the full 14-15 mins since my eggs are large. They are farm fresh (we live on a farm) and I have always had trouble getting the peels off and not tearing them up. Not anymore. This worked like a charm and enabled me to make the most beautiful, perfect deviled eggs I’ve ever made. Thank you!
