Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Fill a large stock pot with water.
Step 2
Add the
Multi-Colored Fingerling Potatoes (2 1/2 cups)
and bring water to a boil. Boil the potatoes for 20 minutes or until fork tender.
Step 3
Drain the potatoes and let them cool completely.
Step 4
Meanwhile, mix together in a small bowl
Mayonnaise (1/3 cup)
,
Chili Garlic Sauce (1 Tbsp)
,
Lee Kum Kee Hoisin Sauce (1 tsp)
, and
Soy Sauce (1 splash)
.
Step 5
To make the
Eggs (4)
, fill a stock pot with water and bring to a boil Gently add the eggs to the water and set a timer for seven minutes.
Step 6
Then move the eggs to an ice bath to cool completely. Once cooled, crack the egg slightly and remove the shell. Slice in half when ready to serve.
Step 7
Next, halve the cooled potatoes and place into a large serving bowl. Add the
Celery (3/4 cup)
,
Red Onions (1/4 cup)
,
Fresh Parsley (2 Tbsp)
, and mayo mixture. Toss to combine adding
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 8
Top with seven minute eggs and serve. Enjoy!
Rate & Review
{{id}}
Discover Deals Near You
Tags
VIEW MORE TAGS VIEW LESS TAGSWhole Grain Kalette Pizza with Grilled Chicken
French Onion Zoodle Bake
Red Eye Gravy Oatmeal with Fried Egg & Chorizo
Spicy Asian Chicken Puff Pastry Bites
Earl Grey Chocolate Brownies
Brussels Sprout Casserole with Bacon & Gorgonzola
Blood Orange Ricotta Cake
Lemon Herb Potato Salad with Crispy Bacon
Pimento Grilled Cheese with Andouille
Grilled Stone Fruit Acai Bowl
Turmeric Noodle Bowls with Ginger Garlic Shrimp
Lamb Za'atar Panzanella Salad
Pumpkin Crescents With Cinnamon Sugar
Curry In a Hurry
Pumpkin Honey-Ginger Baked Wings
Baked Buffalo Chicken Stuffed Artichokes With Blue Cheese
Recommended Recipes
{{name}}