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Deviled Eggs Recipe

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This recipe for Deviled Eggs is from The Master's School 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:  
1 dozen large eggs, very fresh eggs are harder to peel. The fresher the eggs, the more the shell membranes cling tenaciously to the shells.
Mayonnaise
Mustard
Sweet pickle relish
White pepper
Paprika
Directions:
Directions:
Place the eggs in a single layer in a pan with enough cold water to cover the eggs completely.
Bring the water to a boil and slow boil for 10 min., then drain hot water and cover with cold water. May need to change water a few times or add ice to cool eggs quickly. You don't want them to keep cooking. If the eggs are boiled or cooked too long, the protein toughens or becomes rubbery and a greenish or purplish ring forms around the yolk.

When eggs are cooled, peel them, and slice in half long ways. Scoop out the yolk into a small bowl. Place egg whites on a deviled egg platter or any other platter.

Mash the egg yolks and add mayo, mustard, relish, and pepper. Mix until creamy.

With a teaspoon, scoop some of the mixture into the egg whites. Sprinkle with paprika.

Serve chilled. Be sure to cover with plastic wrap, otherwise the egg yolks will dry out.
Personal Notes:
Personal Notes:
"What makes a deviled egg deviled?" you might ask. "Sometime in the 13th century, stuffed eggs began to appear in Andalusia, in what is now Spain. By 1800, deviling became a verb to describe the process of making food spicy." From The History Channel.

 

 

 

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