Place eggs in a medium saucepan, cover with cold water, and bring to a boil. Remove from heat; let eggs stand in the water for 12 minutes. Transfer eggs to a bowl of ice water to cool for 10 minutes. Peel eggs and cut in half lengthwise; arrange in a serving dish. In a small bowl, whisk together mayonnaise, dill, tarragon, chives and scallions. Place 1/2 teaspoon herb mayonnaise on each egg half; serve with radishes, black bread and coarse salt.
Posted to MC-Recipe Digest V1 #154
Date: Fri, 12 Jul 1996 08:58:13 -0800
From: Kristine <ksimpson@cwo.com>
Recipe By : Martha Stewart Living, June 1996
|
|
