| Prep Time: 10 minutes
Servings: 4
8 large eggs, hard cooked, cooled and peeled
¼ cup (50 ml) Windsor Coarse Kosher Salt®
½ tbsp (7 ml) red pepper flakes (for increased heat, toast
in frying pan briefly before adding to salt)
Pinch of granulated sugar
¼ cup (50 ml) Windsor Coarse Kosher Salt
1 tsp (5 ml) each dried crushed rosemary, thyme and basil
½ tsp (2 ml) garlic powder*
¼ cup (50 ml) Windsor Coarse Kosher Salt
1 tbsp (15 ml) each paprika or Spanish hot smoked paprika
*if desired, substitute garlic powder with onion
powder
Preparation
Just before serving, cut eggs in half lengthwise. Assemble on
tray or in individual spoons or cups. Prepare the 3 flavoured
salts, combining ingredients as listed. Serve eggs with salt choices
for sprinkling or dipping. Leftover flavoured salts can be stored
in air-tight containers for other uses.
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