Salty Egg Soup
- 12 eggs, hard-boiled and peeled
- 1 to 1.5 qt cold water
- 2 Tbsp kosher salt
Dice the eggs, add 1 qt water and 2 Tbsp salt. Add additional water and salt to taste. Refrigerate until serving time.
Dice the eggs, add 1 qt water and 2 Tbsp salt. Add additional water and salt to taste. Refrigerate until serving time.