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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Devilled Eggs Recipe

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This recipe for Devilled Eggs is from The Garant 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:  
12 large eggs
1/3 cup mayonnaise
1 tbsp. dry mustard
1 tbsp. minced shallot or onion
1/8 tsp. salt
1/8 tsp. pepper
Garlic powder to taste
Paprika for garnish
Directions:
Directions:
Place eggs in saucepan and fill with enough water to cover eggs by at least 2", place lid on pan and bring water to a full rolling boil then turn heat off but leave on burner for 10 to 12 minutes. Then shock with cold water and refrigerate until completely cooled before peeling.
Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
Using a fork, mash up the yolks, add dry mustard, mayonnaise, onion, salt, pepper and garlic. Add more mayonnaise as necessary to get to the creamy consistency you want.
Pipe through a piping bag (star tip) or simply use a spoon to put the egg yolk mixture into the egg white halves. Sprinkle with paprika.
Number Of Servings:
Number Of Servings:
2 dozen
Preparation Time:
Preparation Time:
20 min.

 

 

 

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