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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Deviled Eggs Recipe

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This recipe for Deviled Eggs is from The 2006 Intermatic 115th Anniversary 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:  
¼ c. – red onion, finely chopped
2 T. – white wine vinegar
6 – eggs at room temperature
2 to 3 T. – mayonnaise
1 T. – Dijon mustard
1 T. – fresh chives, snipped
2 T. – fresh dill, finely chopped
1 pinch – Cayenne pepper
salt & freshly ground black pepper
Directions:
Directions:
1. In a small bowl, toss onions with 1 T. of vinegar. Set aside.

2. Put eggs in a saucepan of cold water. Bring to a boil and cook for 1 minute. Turn off heat, cover and let stand for 6 minutes. Remove eggs and immerse in cold water until cool to touch.

3. Peel eggs and cut in half lengthwise. Scoop out yolks and mash with mayonnaise, mustard, chives, cayenne, remaining vinegar, half of onion and 1 T. of dill. Season to taste with salt and pepper. Spoon mixture into egg whites.

4. To serve toss remaining onion and dill together and spoon a little onto each egg.

 

 

 

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