Cookbook:Deviled Eggs

Deviled Eggs
Category Appetizer recipes
Servings 6
Time 35-45 minutes
Difficulty

Cookbook | Ingredients | Recipes | Appetizers

Serve these deviled eggs for any occasion, whether it be a wedding feast, a picnic in the park, or for lunch or dinner!

Variation IEdit

IngredientsEdit

For 12 deviled eggs halves:

ProcedureEdit

  1. Place eggs in enough cold water to cover completely, and bring to a rolling boil over high heat.
  2. Reduce heat to a lower MEDIUM BOIL, and cook for 12 minutes.
  3. Drain eggs, and promptly chill eggs in cold water so yolks stay bright yellow.
  4. Remove shells from eggs, and halve lengthwise with a knife.
  5. Carefully extract the yolks without breaking the whites, and place the yolks in a bowl.
  6. Mash yolks with a fork, and mix in remaining ingredients.
  7. Very carefully spoon the mixture back into the egg white halves.
  8. Garnish with a light sprinkling of paprika (optional).

Variation IIEdit

IngredientsEdit

EquipmentEdit

ProcedureEdit

  1. To cook the eggs, follow the procedure for Hard Boiled Eggs.
  2. Allow the eggs to cool, then cut them in half lengthwise, so each half contains half a yolk.
  3. Carefully remove the yolks, add the mayonnaise (about one spoonful per three medium eggs), and mash them together with a fork, folding the yolks and mayonnaise together until evenly mixed. Use more mayonnaise for a richer, smoother texture.
  4. Add about half a spoon of mustard or more or less to taste.
  5. Scoop the mixture into the empty egg whites until each is equally filled.
  6. Sprinkle a little paprika on the yolk of each re-filled egg.
  7. Keep covered and refrigerated until ready to consume. Enjoy!