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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

DEVILLED EGGS Recipe

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This recipe for DEVILLED EGGS is from The Potter Family Cookbook , 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 large eggs
• ¼ cup mayonnaise
• 1 tsp. lemon juice
• ½ - 1 tsp. Dijon mustard
• Salt and black pepper to taste
• Garnish (paprika or your choice)
Directions:
Directions:
~ Place eggs in saucepan and cover with cold water. Heat on high and boil eggs for 30 seconds. Cover and remove from heat. Let stand for 12 minutes.
~ Use slotted spoon to place eggs in bowl of ice water when done and let sit for 5 -10 minutes. Crack and carefully peel eggs. Rinse with cold water to remove remnants of shell.
~ Pat eggs dry (gently!) and slice in even halves. Remove yolks with small spoon and mash into fine paste with fork. Stir in rest of ingredients and stir well until smooth. Taste mixture to make sure flavours balance well and adjust if needed.
~ Sprinkle paprika, small bits of cooked bacon, chives, chili powder or dill over top of egg.
~ For Mexican variation, reduce mayonnaise to ⅛ cup, add ⅛ cup sour cream, replace lemon juice with 1 tsp. lime juice, use ½ tsp. mustard, and add diced pickled jalapenos. Garnish with more jalapeno, diced ham or cilantro.
Personal Notes:
Personal Notes:
We all love Wendy's devilled eggs — you have to act quickly to get your share!

 

 

 

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