Easy Recipe Collection

Ingredients:
6 hard-boiled large eggs
3/4 cups blue cheese
1 teaspoon fresh lemon juice, or to taste
1/3 cup plain yogurt
Salt and freshly milled black pepper to taste

In a food processor puree eggs with blue cheese, lemon juice, yogurt, salt and pepper.

Remove to serving bowl, and garnish with chives.

Yield: Approximately 1-1/2 cups

Make the Best Hard-boiled Eggs

First of all, you'll want to use eggs that are several days old. To cook hard boiled eggs that will offer the sunniest of centers, put the eggs in a pan of cold water in a single layer, covered by at least an inch or two of cold water. (Adding a scant tablespoon of vinegar to the water will help keep the egg whites from running out.) Bring bring water to a rolling bowl, then lower to a gentle simmer (if you are using an electric stove with a coil element, you can just turn off the heat) and cook the eggs for 2 minutes. Turn the heat off. Cover the pan and let stand for 12 minutes. Transfer the eggs to cold water and let them soak until cooled. Peel off the shells and enjoy. Note: They should be eaten within 5 days.

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