Mouthwatering Mondays

Mouthwatering Mondays

Glorified Snack

I think 2 years ago I did this one post how to cut a sweatshirt, which basically showed how to use a pair of scissors…













Published - 17 October 2011

Mouthwatering Mondays

Glorified Snack

 

 

 

 

 

 

 

 

1 – sheep & hare egg holder – Liberty London, 5 – Gosia Guzy ceramics, 6- Polish traditional Boleslawiec Pottery, Coasters – Muji 

 

I think 2 years ago I did this one post how to cut a sweatshirt, which basically showed how to use a pair of scissors… but I promise this isn’t another instalment of the occasional My Readers are Kindergarteners posts (always unintentional!). I was starving in the bus home and googled ‘Sandwich Fillers’ – yes, of all things, wish I’d googled how to cook Pho. A trip to the Turkish store for a loaf of fresh-basked Corek bread and several failed attempt at boiling the eggs later here we are with the most random recipe post. Well, considering that my biggest feat in the kitchen of late was not burning water when making coffee, I guess we can say this was a eyebrow lifting experience. For me at least, hey don’t tease :(

 

EGGS MAYONNAISE

Ingredients:

4 Eggs, 3 tablespoon mayonnaise, 1 teaspoon Dijon mustard, small handful chopped fresh dill, 2 pinches paprika powder, ¼ red onion diced, salt and ground pepper to taste

Cooking Steps:

Boil eggs; when cooled, peel and chop. Combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper in a large bowl, mash with a fork.

 

Easier than peeing in your pants.


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Shini Park

parkandcube.com

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