"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Deviled Eggs Recipe

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This recipe for Deviled Eggs, by , is from The LaFarge 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!

Contributor:  
Contributor:  
Vicki LaFarge

Category:
Category:

Ingredients:  
Ingredients:  

6 large eggs
2 Tbs mayonnaise
1 Tbs sour cream
tsp white vinegar
tsp Dijon mustard or spicy brown mustard (such as Gulden's)
tsp sugar
⅛ tsp salt
⅛ tsp pepper

You can add 2 tsp each of herbs such as tarragon, parsley, chives or tsp curry powder

Directions:
Directions:
Place eggs in saucepan, cover with 1 inch water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Pour off water from saucepan and gently shake pan back and forth to crack egg shells. Transfer eggs to ice bath made with 4 cups water and 4 cups ice cubes in large bowl and let cool for 5 minutes

Peel eggs and halve lengthwise. Using fork, smash eggs yolks and stir in remaining ingredients. Mix until smooth.

Arrange whites on serving platter. Divide yolk mixture among whites. Serve. (Egg white halves and filling mixture can be refrigerated separately for 2 days. Wrap egg whites in double layer of plastic wrap. Transfer filling mixture to zipper-lock bag, squeeze out air, and seal.)

Number Of Servings:
Number Of Servings:
12 deviled eggs
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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