Saturday, September 20, 2008

Deviled Eggs

6 Hard cooked eggs
¼ c. mayonnaise or salad dressing
1 tsp. prepared mustard
1 tsp. vinegar
Paprika or parsley sprigs (optional)

Halve hard-cooked eggs lengthwise and remove yolks. Place yolks in a bowl; mash with a fork. Add mayo, mustard, and vinegar; mix well. If desired, season with salt and pepper. Stuff egg-white halves with yolk mixture. If desired, garnish with paprika or parsley. Makes 12 servings.

For hard-cooked eggs:

Place eggs in a single layer in a medium saucepan. Add enough cold water to come 1 inch above the eggs. Bring to boiling over high heat. Reduce heat so water is just below simmering. Cover and cook for 15 minutes; drain.

Run cold water over the eggs or place them in ice water until cook enough to handle; drain.

To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.

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