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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Deviled Eggs Recipe

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This recipe for Deviled Eggs is from Calder Cuisine, 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:  
1 dozen hard boiled eggs, cooled
1 tsp. cider vinegar
1 tsp. dry mustard
1 T. Grey Poupon dijon mustard
1/8 tsp. pepper
pinch of garlic powder
3/4 to 1 c. mayonnaise
paprika
olive slices, to garnish
Directions:
Directions:
Peel eggs and slice in half lengthwise. Remove egg yolks and transfer to a small bowl. Pat dry egg white slices. Mash egg yolks with a fork. Mix together all other ingredients. Add mashed egg yolks. Blend together with a hand mixer until desired texture and consistency is achieved (you may need to add more mayonnaise or adjust seasonings--taste it!). Spoon the egg mixture into the egg whites and top with a sprinkle of paprika and a olive slice. Cover and keep in refrigerator until serving. Eggs are best served the same day, but can be made the night before.

 

 

 

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