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Deviled Eggs Recipe

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This recipe for Deviled Eggs, by , is from Hanson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christy Hanson Hebrank, daughter of Dean and Frances Hanson
Added: Friday, March 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 large eggs
2 whole canned or bottled pimientos del piquillo
16 pitted green Spanish Olives
5 tbsp mayonnaise
large pinch of cayenne pepper
pinch of salt and pepper
paprika, for dusting
lettuce leaves, to garnish

Directions:
Directions:
Boil eggs for 10 minutes.Crack and remove shell.
Half the eggs lengthwise, then carefully remove yolk. Place yolks in small mixing bowl. Mash with fork.
Place pimentos on paper towel to dry well, then chop them finely saving a few strips.
Finely chop half of the olives. Halve the remaining olives and reserve.
Add the chopped pimientos and olives to the mashed egg yolks. Add the mayonnaise, mix together well, then add cayenne pepper, salt and pepper.
Use a teaspoon to spoon the prepared filling into each egg half.
Arrange the eggs on a serving platter. Add 1-2 small strips of the reserved pimientos and an olive half to the top of each stuffed egg. Dust with a little paprika and garnish with lettuce leaves.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20

 

 

 

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