Tuesday, April 5, 2011
I love Deviled Eggs. In my opinion, you just can't go wrong serving these as a side dish.
My favorite part( except for the eating) is that you can make these ahead and chill in the fridge til everything else is ready.
5 eggs, hard boiled and peeled
1/4 cup mayonnaise or salad dressing like Miracle Whip
1 Tablespoon yellow mustard
To cook the eggs-
Place eggs in a pan and cover with water.
Place over heat and bring to a boil.
Turn off the heat and cover pan with lid.
Let sit for 15 minutes.
Cover eggs with cold water.
When able to handle eggs, tap each egg on the side of pan to crack the shell.
Let eggs sit back in pan to cool farther.
Carefully peel the eggs.
To make the Deviled Eggs-
Slice each egg lengthwise.
Scoop out the egg yolks into a bowl.
With a fork or spoon, mash up the yolks.
Add the mayonnaise, mustard and sprinkle with salt and better.
Stir well and taste to see if you need more salt or pepper.
Fill the egg whites with the yolk mixture. Use the fork or spoon or if you want to go fancy scoop the yolk mixture into a plastic baggie and close it up. Snip off the corner and pipe the mixture into the whites.
Sprinkle with the paprika if you want. Not too heavy, just a little to add a bit of color and taste.
Makes 10 Deviled Eggs.