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SAVORY DEVILED EGGS Recipe

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This recipe for SAVORY DEVILED EGGS, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
CARRIE EUBANKS
Added: Monday, September 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
12 HARD-COOKED EGGS,PEELED
1/2 CUP LIGHT MAYONNAISE
1 TBL HONEY MUSTARD
1/4 TSP BLACK PEPPER
DASH OF SEA SALT(OPT)
1 TSP VINEGAR
1/2 CUP LARGE PIMIENTO-STUFFED OLIVES,
(ABOUT 8) CHOPPED
PARSLEY FOR GARNISH

VARIATIONS ON A THEME;
PREPARE THE ABOVE FILLING AND OMIT THE OLIVES -- INSTEAD ADD 4 STRIPS COOKED CRUMBLED BACON AND 2 TBL SHREDDED CHEDDAR CHEESE.
ANOTHER VAR: STIR IN 1 TBL CURRY POWDER,PINCH CAYENNE AND 1 TSP LEMON ZEST.
OR: THE OLD FASHION ONE OF PICKLE RELISH AND GRATED ONION . OR ADD COOKED DRAINED AND SQUEEZED DRY SPINICH TO THE FILLING.

Directions:
Directions:
PLACE EGGS IN LARGE PAN WITH WATER ABOUT 2 INCHES ABOVE THE EGGS. BRING TO A BOIL STIRRING THE EGGS SO THE YOLK IS IN THE MIDDLE. WHEN THE POT IS BOILING,TURN OFF AND ADD THE LID - LET STAND FOR ABOUT 12 OR 15 MINUTES. DRAIN AND ADD COLD WATER AND ICE CUBES. WHEN COLD,
BEGIN SHELLING EGGS.
MASH YOLKS AND ADD THE MAYO, MUSTARD, BLACK PAPPER, SEA SALT, VINEGAR AND OLIVES. MIX AND STUFF EGG WHITES.

Number Of Servings:
Number Of Servings:
24

 

 

 

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