This is a great recipe that works awesome in sandwiches or on salads.
Ingredients
75 OZ / 2225 ML hot water
6 EA eggs
5.5 OZ / 150 G mayonnaise
1 TSP black pepper
0.5 TSP salt
1 PINCH cayenne pepper
Directions
Pour your hot water into the mixing bowl. Preheat your water for 7 minutes / 265°F|130°C / speed 1.
TIP: Once your temperature reads 212°F / 100°C, you can move on to the next step.
Place eggs into the simmering basket then put inside the mixing bowl. Make sure eggs are fully covered with water. Cook your eggs for 12 minutes / 250°F|120°C / speed 1. Once cooked, allow your eggs to completely cool down before peeling them.
Add your peeled and cooled eggs into the mixing bowl along with the salt, pepper, mayonnaise and cayenne pepper. Chop the mix for 30 seconds / speed 3 / stir.
Enjoy your dish!
Recipe Note
TIPS:
Serve the egg mix in a sandwich. It can last for a day stored in the fridge.
Try to also add some finely chopped onion to this recipe.
