Recipe for deviled eggs?!
Answers: i need a simple recipe for deviled eggs. thanks so much
DEVILED EGGS
6 eggs
1/4 tsp prepared mustard
1/8 tsp dill
3 tbsp mayonnaise
1/8 tsp white pepper
1/8 tsp paprika
1/8 tsp salt
1-2 tsp milk
Place eggs in a pan and cover with water. Boil eggs for about 4 minutes.
Remove from heat and place in ice water. Let cool down to room temperature.
Peel under cold running water. Slice eggs in half. Place egg whites on a plate or serving tray rinsed and dried.
Mash egg yolks with a fork and add all ingredients except for paprika.
If desired, you can add more mayonnaise with a little bit of milk (small amounts at a time, as you can always add but not take out or you'll end up boiling another egg or two.. lol..)
Fill each half about a teaspoon and sprinkle with paprika. Cover and refrigerate up to 24 hours.
Makes about 6 servings. Be creative, top with bay shrimp, anchovies, or add some of your favorite spices.
Classic Deviled Eggs
Serve for any occasion, whether it be a wedding feast, a picnic in the park, or for lunch or dinner!
Items Needed: (for 12 Deviled Eggs)
6 hard boiled Eggs (large)
3 tablespoons mayonnaise or salad dressing
1 tablespoon sugar
1 teaspoon mustard (honey mustard is great!)
1 teaspoon vinegar
salt & pepper to taste
paprika (optional)
To boil eggs, place eggs in enough cold water to cover completely, bring to a rolling boil over high heat.
Reduce heat to a lower MEDIUM BOIL and cook an additional 12 minutes.
Promptly chill eggs so yolks stay bright yellow.
Remove shells from eggs, and halve lengthwise with a knife.
Carefully remove the yolks, and place in a medium bowl.
Mash yolks with a fork, and add remaining ingredients.
Very carefully spoon mixture back into the egg white halves. Garnish with a light sprinkling of paprika (optional).
John's Favorite Deviled Eggs
**triple-tested at the Good Housekeeping Research Institute**
An old-time classic, deviled eggs are always welcome party fare.
INGREDIENTS
12 large eggs
1/3 cup(s) mayonnaise
3 tablespoon(s) milk
1 tablespoon(s) capers, drained and chopped
2 teaspoon(s) Dijon mustard with seeds
1/4 teaspoon(s) coarsely ground black pepper
Snipped chives, for garnish
DIRECTIONS
1. 1. In 3-quart saucepan, place eggs and enough cold water to cover eggs by at least 1 inch, heat to boiling over high heat. Immediately remove saucepan from heat and cover tightly, let stand 15 minutes. Pour off hot water and run cold water over eggs to cool. Remove shells from eggs.
2. Slice each egg lengthwise in half. Gently remove yolks and place in medium bowl. With fork, finely mash yolks. Stir in mayonnaise and remaining ingredients, except chives, until blended.
3. Line 15 1/2" by 10 1/2" jelly-roll pan with damp paper towels, place egg-white halves on top of towels. Spoon yolk mixture into decorating bag fitted with medium star tip (about 1/2-inch diameter). Pipe scant 1 tablespoon yolk mixture into each egg-white half. (Or, use spoon to fill egg-white halves with yolk mixture.) Cover with plastic wrap and refrigerate up to 2 days.
4. To serve, sprinkle tops of deviled eggs with chives, then transfer to platter.
For other deviled egg recipes, check out this site: http://www.goodhousekeeping.com/search/f...
6 eggs boiled....(tip if you put salt in your water they will peel easier)
mayo about 1/4 cup
about 2 tablespoons mustard
salt pepper to taste
Deviled Eggs
Prep: 25 minutes
Ingredients
6 Hard-Cooked Eggs
1/4 cup mayonnaise or salad dressing
1 teaspoon prepared mustard
1 teaspoon vinegar
Paprika or parsley sprigs (optional)
Directions
1. Halve hard-cooked eggs lengthwise and remove yolks. Set whites aside. Place yolks in a small bowl; mash with a fork. Add mayonnaise, mustard, and vinegar; mix well. If desired, season with salt and black pepper. Stuff egg white halves with yolk mixture. Cover and chill until serving time (up to 24 hours). If desired, garnish with paprika or parsley.
2. Makes 12 servings
3. Italian-Style Deviled Eggs: Prepare as above, except omit mayonnaise or salad dressing, mustard, and vinegar. Stir 1/4 cup creamy Italian salad dressing and 2 tablespoons grated Parmesan cheese into mashed yolks; mix well.
4. Greek-Style Deviled Eggs: Prepare as above, except fold 2 tablespoons crumbled feta cheese, 1 tablespoon finely chopped pitted kalamata olives or other pitted ripe olives, and 2 teaspoons snipped fresh oregano into yolk mixture. If desired, season with black pepper.
5. Curry and Crab Deviled Eggs: Prepare as above, except omit mustard and vinegar. Stir the mayonnaise, 2 teaspoons Dijon-style mustard, 1 teaspoon snipped fresh chives, and 1/2 teaspoon curry powder into mashed yolks; mix well. Fold in 1/4 cup drained, flaked canned crabmeat.
6. Chipotle Deviled Eggs: Prepare as above, except omit mayonnaise, mustard and vinegar. Stir 1/4 cup dairy sour cream, 1 tablespoon finely chopped green onion, and 1 teaspoon finely chopped canned chipotle peppers in adobo sauce into yolk mixture.
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Deviled Eggs
12 halves
Prep: 20 minutes
Cook: 15 minutes
Ingredients
7 large hard-cooked eggs
1/3 cup mayonnaise or salad dressing
1 to 2 teaspoons Dijon-style mustard, balsamic herb mustard, honey mustard, or other favorite mustard
1/2 teaspoon dry mustard
Several leaves flat-leaf parsley for garnish or paprika (optional)
Directions
1. Cut six of the eggs in half lengthwise; gently remove yolks, set whites aside. Coarsely chop the remaining egg.
2. Place the yolks, chopped egg, mayonnaise, and mustards in a self-sealing plastic bag. Seal bag. Gently squeeze the bag to combine ingredients. Season with salt and pepper.
3. Snip one corner of the bag and squeeze bag, pushing egg yolk mixture through hole into egg white halves. Top with fresh herbs or paprika. Makes 12 halves.
Everyone loves my deviled eggs, don't know why, recipe is pretty simple. Don't know how mine differes from others elsewhere....but everytime I make them, they simply dissappear. Here goes....
Mash up the yolks, set aside.
Add 1 level tablespoon of mayo, 1 teaspoon of Grey Poo-poo (Grey Poupon)
Hint of cayanne pepper (as opposed to black or white)
Pinch of dill (fresh or dried)
Once you blend the ingredients, do a taste. If it's not creamy enough, add a touch more mayo or mustard.
Once you stuff your eggs with the mixture, sprinkle paprika on top. (It makes it look good if nothing else).
Now, some people (like my hubby) choose to use dry yellow mustard instead of Poupon, but I think that the Poupon is the key ingredient.
ENJOY!
Deviled Eggs
Deviled eggs are a lot easier to make than they look. Try this recipe and see how simple it is!
Prep Time:15 min
Start to Finish:15 min
Makes:12 appetizers
6 hard-cooked eggs, peeled
3 tablespoons mayonnaise or salad dressing
1/2 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1. Cut eggs lengthwise in half. Slip out yolks and mash with fork.
2. Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.
Here, fast and easy
Boil eggs-when done place in frig to cool
once cool cut inhalf and remove yokes
add even amounts miracle whip and reg yellow mustard
mix in untill you get the taset an consistancy you want.
add a little salt
fill egg whites them sprinkle with paprika
Enjoy