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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Deviled Eggs Recipe

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This recipe for Deviled Eggs is from LET'S EAT! Vol.2, 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:  
1/2 dozen boiled eggs
1 heaping tsp. dry mustard OR 1/2 tsp. prepared mustard
1/4 tsp. grated onion
2 T. pickle relish (4 T. if making Laura's eggs)
salt and pepper (Laura uses seasoning salt instead of regular salt)
mayonnaise--enough to make it desired consistency. (Laura uses Duke's)
paprika, optional
green olive slices, optional
small bits of fresh parsley, optional
Directions:
Directions:
1. Peel eggs (they peel easiest if cooked in an Instant Pot for 6 minutes).
2. Slice longwise in half and drop yolks into small bowl.
3. Mash yolks with fork.
4. Add onion, mustard, pickle relish, and mayonnaise.
5. Stir well together.
6. Salt and pepper to taste.
7. Place in zip lock bag, and cut off corner.
8. Pipe into egg whites.
9. If desired, sprinkle with paprika and add a slice of green olive and/or parsley.
10. Cover well and store in refrigerator.

 

 

 

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