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Appetizer- Deviled Eggs Recipe

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This recipe for Appetizer- Deviled Eggs, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam Hicks
Added: Monday, April 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
12 eggs, cut lengthwise
1/2 c mayonnaise
1 t. vinegar
1 t prepared mustard
1/8 t salt or garlic salt
dash pepper
sprinkle with paprika

Directions:
Directions:
Half hard cooked eggs lengthwise; remove yolks and mash with desired combination of seasonings.

Personal Notes:
Personal Notes:
For The Perfect Hard Boiled Egg: Lay a dozen eggs in a pan and cover them with 1 1/2 qts (water cover eggs by 1 inch, use tall pan) cold water. Set over high heat and bring just to the boil; remove from heat, cover the pan, and let sit exactly 17 minutes. Transfer the eggs to the bowl of ice cubes and water. Chill for 2 minutes while bringing the cooking water to boil again. (This 2 minute chilling shrinks the body of the egg from the shell.) Transfer eggs (6 at a time) to the boiling water, bring to a boil again, and let boil for 10 seconds--this expands the shell from the egg. Remove eggs, and place back into the ice water.
For Deviled Egg recipe, chilling the eggs promptly after each step prevents that dark line from forming, and if time allows, leave the eggs in the ice water after the last step for 15-20 minutes. Chilled eggs are easier to peel.
Peeled eggs will keep perfectly in the fridge, submerged in water in an uncovered container, for 2-3 days.

 

 

 

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