Taste of the Ozarks: Egg Pops

Use the brand new way to hard-boil eggs which makes the shells so much easier to remove: Put about an inch of water in a saucepan, bring to a boil. Carefully, the stem is HOT so better use tongs, put in the amount of eggs you wish to hard boil. Put a lid on the pot, bring to a boil again, then back the heat off a bit and allow the eggs to cook about 12-13 minutes. When the timer rings, take off the heat, pour off the hot water and flood the eggs in cold water, let sit for a few minutes.

Then energetically tap the eggs one at a time, against the side of the sink, turn on the cold water at a slow stream, rub the eggs between your palms to loosen the shell, place under the stream of water, and believe it or not, the shells will almost come off by themselves. Nobody can believe it’s so easy.

You’ve done the ‘hard’ part.

Now, push a lollipop stick or a narrow stick of celery or carrot into the egg. Now you’ve made an egg “Loli”pop. Suggested seasonings or dips:

Salt ‘n pepper
Seasoning mix (like Ms. Dash, or any one of a dozen or more seasoning granules)
Finely crushed potato chips; I put them in the blender or food chopper
A creamy salad dressing, if you can find an “aioli” flavor (that’s garlic) you might like it.
Bacon bits
Plain mayonnaise or salad dressing