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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

DEVIL'S EGGS Recipe

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This recipe for DEVIL'S EGGS is from Donna's most requested, 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:  
6 "week old" eggs boiled
1/4 cup (more or less mayonnaise)
s mall stalk celery chopped very fine
1/2 tsp. Coleman dry mustard
1 tsp vinegar (white4 or apple)
S & P
2 HEAPING TBL. SALT
4 sliced crisp fried bacon.
Directions:
Directions:
Fill a pot with COLD water (to cover the eggs) add the two TBL of salt to the water bring to a ROLLING HARD BOIL for 5 min, remove from heat and cover for 20 min...pour off the water and run cold water over the eggs, put in fridge until ready to use (they peel better with the salt and being chilled)
peel and remove yolks carefully. Mash ( I use a beater) until smooth, add the celery, mustard and vinegar...Depending on the size of the eggs you may need more or less mayo...stuff eggs and top with the fried crumbled bacon
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30
Personal Notes:
Personal Notes:
If you follow the direction for boiling the eggs you should not have any trouble peeling them...make sure they are at least a week old....peel better.

 

 

 

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