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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Square Deviled Eggs Recipe

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This recipe for Square Deviled Eggs is from The Ballard/McGovern 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:  
Cooking spray
12 large eggs
1/3 cup mayonnaise
1 tablespoon white vinegar
2 teaspoons yellow mustard
Kosher salt and freshly ground black pepper
Paprika and sliced chives, for garnish, optional
Directions:
Directions:
Special equipment: a pastry bag fitted with a small round pastry tip

Preheat the oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.

Separate the egg whites and yolks into 2 small bowls; set aside the yolks. Whisk the whites until just foamy, transfer them to the prepared baking dish, cover the dish with foil and bake until the whites have fully set, about 20 minutes. Let cool completely in the baking dish.

While the whites are baking, beat the yolks until smooth. Lightly coat a medium nonstick skillet with cooking spray. Add the yolks, and scramble over medium low until fully cooked and slightly dry, 4 to 5 minutes.

Transfer the yolks to a food processor. Add the mayonnaise, vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper, and pulse until smooth and creamy. Transfer the yolk mixture to a pastry bag fitted with a small round tip.

Turn the egg whites out of the baking dish onto a cutting board. Cut into even 1-inch squares. Pipe swirly dollops of the egg yolk onto each square. Sprinkle each with paprika and chives if using.
Personal Notes:
Personal Notes:
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