Loving, loving, loving. That's right.
Hey, the most common ways to usp
your decorated Easter eggs was obvious.
You could do deviled eggs.
You can do egg salads.
Everybody loves those
staples and traditional,
but everybody does it right.
So how about a new option that
you can try that both looks
good, tastes good, and it's new.
Jamie, Price back with us to shw
us some of these cool recipes.
I'm excited for.
I know you're a big fan of like,
pickled Riney salty sour broth..
And and especially hard like I told you.
My kids call them cheese eggs.
Cheese eggs perhaps is my parenting issue,
but they they think the yolk is.
I hope they're not watching wel.
It's not.
Sorry. OK, so the first thing that we're
going to make is called sauce grabish.
Now, sauce grabish is a French sauce,
and it's made with hard boiled s
and a myriad of ingredients that
I'm going to go over with you.
It could not be any easier.
Do you want to get in here?
Do you want to make this sauce grabish?
I do. OK, great.
OK, so First things first.
We have hard boiled eggs.
So you said it best.
We have a lot. Potentially.
If people are celebrating Easter out there,
you're gonna have a lot of leftover at a
decorated or just regular hard boiled.
Like so, I have two hard boiled eggs that
I've chopped up in a bowl right here.
Slicer.
Oh, I wanted to show
this because this is just
so you get a shot. A slicer,
I think they're we already got .
So these egg slicers if you dont
have one out there. Look at tha.
Look how perfect it slices them.
No more like broken broken litte
slices of egg. It's perfect
real quick. Before we go into the recipe,
you make a perfect hard boiled .
Can you tell me how you get that perfect
yolk to look so orangey? So so I have
an equation if you will.
So simmering water.
Use a slotted spoon.
Put the eggs into the water.
Gentle, gentle simmer.
Cook for 5 minutes 5.
Turn the heat off,
put the lid on for 5 minutes and then
drain them and run cold water over them
for five plus minutes 55555 it's easy.
And they and they turn out perfectly.
You can kind of see if
they got that shot again.
It's next level that it's
like there's no Gray.
Yeah, it's like this one's actuy
maybe a little undercooked but s
it's still like nice and golden.
So anyway,
OK we're talking all things hard boiled eggs.
OK so we have two chopped
or hard boiled eggs.
We have a tablespoon of Dijon
mustard can use that spoon.
Next we're going to do 3 to 4 tablespoons
is what I put in my rescue of olive oil.
Now,
if you want this to be a little bit thinner,
you could absolutely add
more on the fore end.
OK, you want it?
OK, great.
Sounds good.
OK, so we've got that olive oil get better.
Next we've got capers.
So 2 teaspoons of chopped caper.
You can put the whole
thing in capers green.
Or are there black capers? Thats
a really good question. I don't.
I've never heard of a black cap.
I think they're all green.
OK, OK, Next we have 4 corny sh.
And corny shones are sour, briny, like very
mini baby Pickles that are chopped up.
Yeah. You want to try it?
Yeah, you should definitely try.
They're so good.
Now, if you can't find Cornish ,
you can find them at some speciy
grocery stores in the pickle ai.
But you could easily just use Pickles.
Okay. So we've got four of thos.
We've got 1/4 cup of chopped parsley.
I'm gonna do a little bit of sat
in here and a little bit of pep.
And then do you want to start zesting?
Do you want me to do this?
You can zest. Okay. Sure.
I'll do a little zest.
So we've got about 1/4
teaspoon of fresh lemon zest.
No lemon juice.
So yeah, no lemon juice.
I think that adds a little too .
And you're already getting so mh
flavor from the Cornish ONS ande
capers and the Dijon mustard an.
That is it. And you don't have o
over stir. Yes. And the beautifl
thing about this sauce.
So this is definitely something that I
would make when you are going to serve it.
But this is something like the r
night I put it over. It's roasted fish.
You can do it over asparagus.
It's roasted potatoes.
So it's a lovely idea to use
up your hard boiled eggs. Yeah.
You want to try some of that? W,
I actually. Really. Yeah. Yeah.o
you can have that. Yeah.
It's a vinegary eggy. Right on e
a hash. It's beautiful. Yeah,
it's really nice.
So that is our first thing.
And then again, yeah,
maybe put it down over there. O.
So we have some deviled eggs a lot of people
are probably going to be having on Easter.
I made these deviled egg bites.
Now let me just be the first to
say these are not deviled eggs,
but they are a lovely hack if ye
just wanting to slice up an egg.
I'm showing the video here.
So it's we have it on a nice buttery cracker,
a little sprig of sprig,
a little spread if you will, of.
Ao a sliced egg paprika,
top it with some dill.
They're a delicious nice little nibble.
And then the next thing that we're going
to do is make a Cobb salad sand.
Now the makings of a Cobb salad are chicken,
bacon, tomato.
Greens, obviously the hard
boiled egg blue cheese dressing,
so this sandwich is packed with flavor.
It's just a really nice way
to use up a cob sandwich.
Cob sandwich, right?
It's a big sandwich.
It's definitely one that you might want
to slice up into multiple little layers,
but again, just use those eggs .
It's not just egg salad that you can make.
Yeah.
You said it was too big for me o
bite into. Okay. This is a diret
challenge. Yeah.
This is this is you're gonna.
I think it's gonna.
I think you're gonna drop a lot.
Okay. Here we go.
In case you can't talk after,
there goes the egg on the floor.
Yep. So. Right.
Just all the flavors. Beautiful.
That was very, very elegant. Ye.
So these nice little bites agai,
like they're just simple.
Yeah, these are really.
You want to get in on the sandwich as well.
OK.
That's very delicious.
You like it?
There you go.
Here you go. Hey,
anything on a picture?
Yeah, it's great. Yeah.
You're sold. Yeah. And you
could, you could add, you could even add
some chopped up Pickles if you really
wanted to get more into the pic.
I like this one. This is a great
idea. Yes. The job jam. Yeah.
Lots of options.
Hey, look, every time you come ,
you have some wonderful recipes.
This one, I'm going to try this tomorrow.
Good. Yes. Simple, delicious,
beautiful Jamie as our
recipes are on her website.
And then we have a link on
caroline.com for you there.
All you got to do is text store recipes to
76379778215 and we'll send you those.
There you go. Bobby likes it.
We're in good company.