"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 Bexar County 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:  
Martha Rodriguez- Juvenile DA

Category:
Category:

Ingredients:  
Ingredients:  
6 large eggs
3 tbsp mayonnaise
1 tsp mustard
1 tsp chopped dill pickle
salt and pepper (to taste)
top with paprika

Directions:
Directions:
Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs.

Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute.

Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water.

Gently dry with paper towels.

Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.


Mash the yolks into a fine crumble using a fork.

Add mayonnaise, mustard, chopped dill pickle, salt, and pepper, and mix well.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites.

Sprinkle with paprika and serve.

 

 

 

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