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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

DEVILED EGGS Recipe

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This recipe for DEVILED EGGS is from Country Cookin' in the Bighorns, 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:  
12 EGGS
1 TSP MUSTARD
MAYONNAISE
PAPRIKA
Directions:
Directions:
Boil eggs in enough water to cover plus an inch. Add 1 tbsp vinegar (any kind will do). Cool quickly and completely. To test for doneness, remove an egg from the water and spin it on the counter. If there is no wobbling, the center is done. Peeling is made easier if the shells are tapped and cracked just after putting in cold water.

When eggs are peeled, cut in half. Try to find a spot where the yolk is slightly visible and make the cut there. This prevents thin spots in other parts of the eggs. Remove yolk to small bowl and smash with a fork. Add mustard and enough mayonnaise to achieve desired consistency. With teaspoon, fill the holes in the whites with the yolk filling. Sprinkle with paprika. Chill until ready to serve.

 

 

 

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