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"Those who forget the pasta are condemned to reheat it."--Unknown

Rick's Deviled Eggs Recipe

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This recipe for Rick's Deviled Eggs is from Our Family Cookbook "Kitchen Favorites", 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 large eggs
3 tablespoons of mayonnaise
1 tablespoon of Dijon mustard
Freshly ground black pepper
Paprika
Whole fresh chives
Fresh curly Parsley
Optional: 1-2 dashes of Tabasco sauce

Directions:
Directions:
First make the hard boiled eggs (try not to use the freshest eggs since they do not peel easily):

1. Rinse eggs with water and place one layer of eggs (6) in saucepan that has a lid.

2. Cover the eggs with cold water, place the pan over medium-high heat and bring to a boil. Starting with cold water rises the temperature slowly and prevents the risk of cracking the shells.

3. Bring to a boil, cover the pan, and cook for 30 seconds then remove from the heat. Let it the pan stand for 15 minutes.

4. Prepare a bowl of ice water. Transfer eggs with a slotted spoon to the ice bath for 5 minutes.

Once the eggs are cooled:

5. Gently dry the eggs and slice in half (lengthwise). Remove the yolks and put into a bowl.

6. Add the Dijon mustard, mayonnaise, black pepper to the egg yolks and beat with a hand beater.

7. Add chopped chives to mixture.

8. Put mixture in a pastry bag.

9. Pipe mixture into egg whites and dust the top with paprika. Garnish platter with fresh parsley.

Number Of Servings:
Number Of Servings:
12

 

 

 

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