Does anyone know the recipe for?!
Does anyone know the recipe for?
devilled hawk eggs????????
Answers:
I would imagine it to be the same as regular deviled eggs. That's how I would make them.
Here's how to make a dozen (24 for deviling) eggs
Boil the stale eggs to hard-boiled perfection
Peel them then cut in half
Scoop out the yolk into a shallow bowl
Smash the yolks down handily with a fork. Don't use a spoon to smash the yolk down, Kaitlyn, it makes the yolks mushy. You want the yolks to be separate and fluffy.
Add 1/2 cup mayonnaise. Don't be stupid and use Miracle Whip, Kaitlyn. Read the words: MAYONNAISE
Add 1/3 cup spicy mustard. Not the yellow stuff, Kaitlyn. The spicy stuff. There's plenty around. It's all the rage.
Add about 2 teaspoons of Bon Appetit.
Mix all with a fork, and work the lumps. You want a creamy consistency, Kaitlyn. You'll figure it out.
Use a teaspoon to fill each empty hard-boiled egg shell. There's lots of ways to do this, Kaitlyn. You could put all the yolk mixture into a plastic bag. Then snip the corner and squeeze the bag over the hard-boiled egg shell to fill it up.
Grandmother's tried all the ways and by me, it's just as simple to drop the yolk mixture into the waiting shell off of a teaspoon. Sometimes you gotta give the glob of yolk mixture a push with your finger, Kaitlyn, so make sure you wash your hands. If you do it right, there will be no need to adjust the yolk mixture as it is "seated" into the waiting shell.
You shouldn't end up eating half the yolk mixture off of your fingers, Kaitlyn, due to licking your fingers from all the pushing and pulling. And there should be enough yolk mixture to fill ALL of the shells, Kaitlyn, or else you ate too much during the preparation.
Now you can sprinkle something pretty on top of the filled eggs. Finely snipped parsley, paprika, anything to make it look good. With no topping at all they still look pretty.
Absolutely everyone in the surround will gobble up these eggs, Kaitlyn, and while Grandmother also likes the taste, it's always puzzled me, the world wide love for these things. A pleasant puzzlement, but still a puzzlement.
Of course you will not serve Grandmother, not ever, deviled eggs prepared any other way, Kaitlyn, during any visit. Do not serve them at all if you're going to go monkeying around with the recipe.
You have been warned.
Now about the so-called Beanie Salade. So-called because that is what my mother called it. She was married to a man born in Germany and my mother learned this concoction from his family.
It too is a simple thing and it too requires some Bon Appetit.
Use two cans of green beans. Any brand, 10 ounce cans, but a higher quality bean produces a higher quality result. Do not use french cut green beans for this recipe Kaitlyn.
Mix 8 ounces of sour cream, 1/3 cup of white cider vinegar, three tablespoons of water, one teaspoon of sugar and a generous dose of Bon Appetit in a shallow bowl. Mix it all together well.
Chop up a white onion finely but leave the chunks of onion in, the onion chunks should be no bigger than the size of a pea. The onion should not be shredded.
Add the onion and the beans to the bowl and mix well. Tastes better after standing overnight in the fridge.
Neither of these recipes call for salt, Kaitlyn, as the Bon Appetit has a bit of salt in it already. Add any salt to taste.
hawk's are wild and are not raised to be eaten like chickens. whats wrong w/ eating regular deviled eggs?
Don't know the recipe, but the result is huge fine and maybe jail time! LOL!
YES, ALL EGGS LEFT ALONE PLZ