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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Deviled Eggs Recipe

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This recipe for Deviled Eggs 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!
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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