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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Deviled Eggs Recipe

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This recipe for Deviled Eggs is from It's About Thyme, Again, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 Extra Large Eggs
1/2 C Mayonnaise
2 t Dijon mustard
2 t Sweet Pickle relish and juice
1 t Worcestershire sauce
1/2 t salt
1/4 t cayenne pepper
1/4 to 1/2 t curry powder
Paprika to garnish
Directions:
Directions:
Hard cook eggs. (Bring to boil, cover off heat for at least 10 minutes, peel under cool water).

Cut eggs in half, remove yokes, set aside whites.

Put still warm yokes in bowl or plastic storage bag with mayonnaise, mustard, pickle relish/juice, Worcestershire and seasonings. Mash ingredients together either in the bag or a bowl.

Refrigerate yokes and egg whites seperately.

Before serving, (put yoke mixture in plastic food storage bag and cut the corner off) Use plastic bag as a pastry bag and fill the egg whites.

Garnish with paprika.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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