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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Uncle Jim's Deviled Eggs Recipe

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This recipe for Uncle Jim's Deviled Eggs is from Our Family's Favorite Recipes, 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:  
One dozen Large Eggs
2 Tbls White Vinegar
Salt & Pepper
Ground Cayenne Pepper
2 tsp. Yellow Mustard
1 Tbls Prepared Horseradish
2 Tbls Sweet Pickle Relish
2 Tbls Hellmans Mayonnaise
Directions:
Directions:
Put eggs in large dry boiler pan, or Dutch oven. Add cold water, enough to cover all eggs. Add vinegar to water, and bring to boil.
Once water is boiling, set timer for 3 minutes, and continue boiling.
After 3 minutes, pour water from pan and fill pan (with eggs) with cold water. Add about 2 cups ice to water, to rapidly cool eggs.

Immediately peel eggs under cold running water, and slice in half.
Separate yolks from whites, putting yolks in a small mixing bowl. Place egg whites on egg plate and sprinkle salt & pepper into empty egg white shells. Lightly sprinkle cayenne pepper into shells.

With a fork, smash egg yolks and add ingredients in this order: mustard, horseradish, and relish. Stir gently to combine then, add only enough mayonnaise to make proper consistency. Add salt & pepper to taste. Adjust flavors, by adding more horseradish, relish or mayonnaise.

With a teaspoon, fill egg whites with yolk mixture.
Sprinkle cayenne pepper over top of eggs.
Cover & refrigerate until ready to eat!.
Number Of Servings:
Number Of Servings:
24
Personal Notes:
Personal Notes:
According to Uncle Jim, the problem of not being able to separate the boiled egg from the shell can be solved by using eggs that are at least one week old. Fresh eggs stick to their shells, when boiled!

 

 

 

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