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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Deviled Eggs Recipe

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This recipe for Deviled Eggs is from The Beavers Family Cookbook, 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:  
Mayonnaise
Creole mustard
Salt, pepper
Generous dash of cayenne pepper
Capers
Parsley, chives, dill, fennel tops, tarragon (any fresh herbs you like with your eggs)
2 slices of bread & butter pickles, chopped fine
Small bit of lemon juice
Directions:
Directions:
Hard boil your eggs over medium heat (6 min) and cool thoroughly under cold running water or set them in a bath of ice water. Shell them and cut in half lengthwise.

Remove the yolks and mash them to a smooth, medium-thick puree together with all ingredients. Fill the whites with this mixture and garnish as desired.

 

 

 

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