Mashed Hard-Boiled Eggs
"Alas, Poor Yolk! I knew him well."
2 tablespoons butter, or to taste (I used salted Kerrygold)
Pepper (I used freshly ground)
Boil eggs in a rolling boil for 15 minutes. Remove with a slotted spoon and plunge immediately into bowl of ice water (this turns your yolks the pretty yellow instead of sulfuric grey). Shell the eggs while they are still warm, place in a bowl, mash with butter, garnish with pepper, and serve. This goes well alongside the parsnip hashbrowns.
Copyright © 2010 Primal Kitchen
Do not copy this blog's content without my express written permission. See "Contact" tab at Primal Kitchen's home page for contact information.