Windsor Salt

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Egg Dress-Ups

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.

Makes 8 servings