One of the best tips I ever learned about boiling eggs was to add a tablespoon of white vinegar to the water, this changes the density to help keep the yolks centered in the eggs. I also bring the water to a boil BEFORE adding the eggs. I use Jumbo eggs, so I boil them for 25 minutes and then immediately pour off the hot water and fill with cold. As soon as the eggs are cool enough, I also peel them under the running water. The vinegar also makes them easier to peel.
3 pounds Yukon potatoes
1 small red onion, chopped
4 hard boiled eggs, chopped
1 good dill pickle, chopped(save the juice)
2 tablespoons mustard
1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon salt
1/2 teaspoon celery salt
1 teaspoon white pepper
Wash and peel the potatoes. Boil in salted water until tender. Immediately drain in colander and then put in pyrex to cool in refrigerator.
Cut the potatoes into bite sized pieces and place in a large mixing bowl. Toss together the onion, eggs and pickles and add to the potatoes.
In a small mixing bowl whisk together mayonnaise, sour cream and mustard. Add in the saved pickle juice, salt and pepper. Mix well. Pour over the potato mix and toss well. I like to mix it together at least 24 hours before I want to serve it so the flavors can meld together.
8 hard boiled Eggs
1 tablespoon mustard
1 teaspoon vinegar
1/4 cup mayonnaise
2 tablespoons sour cream
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon celery salt
- Cut eggs in half and scoop out yolks.
- In a mixing bowl mash the yolks to a fine consistency.
- Add the remaining ingredients except the paprika and mix well until smooth and creamy.
- Fill egg whites and sprinkle with paprika. I have a Tupperware egg keeper that fits 8 eggs perfectly. I like to do these a day before serving also to allow the flavors to meld.