Directions: |
Directions:Bring a medium pot of water to a boil. Once boiling, gently add eggs with a spoon. Turn heat down just a bit so it does not boil over. Boil the eggs for 12 minutes. Remove from heat and drain the hot water. Add cold water to the pot to cool down the eggs. Once the eggs are cooled that you can handle them, start cracking! Peel eggs and cut in half. Remove the yolks to a bowl and set the outer egg on a plate.
Mash the egg yolk with a fork. Add remaining ingredients and whisk until smooth. The mixture will be thick. Pipe or spoon mixture into egg whites and sprinkle with paprika for garnish.
Cover and refrigerate before serving. |
Personal
Notes: |
Personal
Notes: You may wonder why I added Redeemed Eggs and not Deviled Eggs. There was a little restaurant in Overton for a bit and that's what she called her eggs. I just loved the name and I use it often.
If you tap the fat end of the egg on the counter then tap the narrow end on the counter, this will break the inside membrane and make it easier to peel. After you have broken the ends, gently tap the entire egg, all around, on the counter. This will loosen the rest of the shell so that you can peel it. Be sure to run it under cool water to remove any small pieces of shell that may have stuck.
I have found that when I serve this outside of the home, it is easier to transport them if I put the egg whites back together and set them in the styrofoam containers, and carry the inside mixture in a ziplock baggie. I carried the eggs in a paper egg carton one time, let's just say that the experience will NOT be repeated!
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This recipe for Redeemed Eggs is from