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Deviled Eggs Recipe

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This recipe for Deviled Eggs, by , is from The Jones-Mudaliar 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!

Contributor:  
Contributor:  
Alan Jones

Category:
Category:

Ingredients:  
Ingredients:  
1 dozen + 2 more Extra Large eggs
1/2 cup mayonnaise, plus additional on hand
Kosher salt and freshly ground black pepper
3 dashes of Worcestershire sauce
1/4 teaspoon dry ground mustard
Dried parsley
Paprika

Directions:
Directions:
In a large pot large bring eggs to a boil on high heat. Once eggs have reached a rapid boil reduce heat to a medium-low heat and gently boil eggs for 11 minutes. Remove from heat and rinse eggs in cold water. After rinsing eggs a few times fill pot with heavily iced water and let stand for 15 minutes to chill eggs.

Peel eggs and set on paper towel to dry. Set aside two eggs that did not peel easily (These eggs will go into the bowl that will be chopped with the yolks.) Slice eggs in half lengthwise and remove yolk and place yolk in a medium sized mixing bowl. Place the white halves of the egg lined up in a baking dish for filling.

Using a hand stick blender, mash the yolks and the two eggs that were set aside till finely minced and powdery. Add in mayonnaise, salt and pepper to taste, Worcestershire sauce, and ground mustard. Mixed together thoroughly and taste for seasoning. If yolks are too dry, add mayonnaise a tablespoon at a time, till desired moistness.

Add the filling mixture to a small Ziploc bag, squeezing out the excess air out the top and seal. Snip the tip of one corner of the bottom of bag. Twist the top edge of the bag and squeeze the filling down towards the tip.

Fill each egg half by squeezing/twisting the filling till it comes just above each egg half. If you have leftover filling, add additional filling to any that may look skimpy. Sprinkle with dried parsley and paprika over each egg for garnish. Cover dish with plastic wrap and chill in refrigerator till ready to serve on a nice serving platter or directly from baking dish.

Number Of Servings:
Number Of Servings:
2 dozen deviled eggs
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Tips for easier shell removal:
Using 1 to 1 1/2 week old eggs helps the peeling process, making the shells easier to remove.
Remove eggs from refrigerator and rest on counter for an hour before boiling.
By chilling the boiled eggs in heavily iced water helps to pull the egg away from the membrane of the shell making it easier for pealing.

 

 

 

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