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Deviled Eggs Recipe

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This recipe for Deviled Eggs is from The Stuckey Family Cookbook (2nd Ed), 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
¼ c mayonnaise or salad dressing
¼ tsp salt
dash of pepper
dash of paprika
½ tsp prepared mustard
2 Tbsp (your choice) finely chopped pickle, celery or green pepper
Directions:
Directions:
Put eggs carefully into pan. Cover with water so there is at least 1 inch water above the eggs. Put the cover on the pan, and heat quickly until the water is boiling hard. Take the pan off the heat and let the eggs stand in the water for 15 minutes. Then, put the pan in the sink and run cold water over the eggs until they are cold. This prevents the yolk from turning green. To peel, first crack the shell. Roll the egg between your hands, then start peeling at the large end. Cut the eggs in half the long way. Gently scoop out the yolk, put it into ta small bowl, and mash it with a fork. Add the mayonnaise or salad dressing, the mustard and the salt and pepper. Add the chopped ingredients. Mix well. Now, put some of the egg yolk mixture back in each of the egg whites. Sprinkle with paprika. Eggs should be wrapped tightly and kept in refrigerator until ready to serve.
Number Of Servings:
Number Of Servings:
1 dozen
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
"We can all learn a lot from crayons. Some are sharp, some are pretty and some are dull. Some have weird names and all are different colors, but they all have to live in the same box."

 

 

 

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