"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Deviled Eggs Recipe

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This recipe for Deviled Eggs, by , is from The Findley Family Cookbook Project, 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!

Contributor:  
Contributor:  
Alan Sellers

Category:
Category:

Ingredients:  
Ingredients:  
6 eggs, hardboiled & sliced in half
2 tablespoons mayonnaise
1 scant tablespoon mustard
1 teaspoon worcestershire sauce
a splash of hot sauce (Frank's Red Hot or Tobasco)
salt & pepper, to taste
paprika to garnish

Directions:
Directions:
PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan.

LET EGGS STAND in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large).

DRAIN immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water, then REFRIGERATE.

Place your cooked egg yolks in a small bowl & mash them up with a fork. Stir in the mayo, mustard, worcestershire sauce, hot sauce, salt, & pepper. Scoop the filling into a sandwich sized zip-lock baggie and snip a small piece off the corner. Squeeze the yolk mix into the empty 1/2 egg whites.. Sprinkle with paprika. Easy Peezee

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes or less

 

 

 

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