If you want a golden rule that will fit everything, this is it: Have nothing in your houses that you do not know to be useful or believe to be beautiful.William Morris.

Thursday, April 12, 2012

Egg Recipe #15

Egg Recipe # 15

With Easter dinner I served these and they are always a hit, usual not one left on the plate. But with Easter and a very busy first part of this week, I forgot to write this week's egg recipe. I realize it is to late to you to serve these for your Easter dinner but you know deviled eggs are great and it's just starting their peak eating season. Soon we'll be having barbecues and picnics and deviled eggs are a staple.

Picture courtesy from Food Net.

Classic Deviled Eggs

10 eggs
1/4 cup mayonnaise
1 teaspoon yellow mustard
1 Tablespoon finely chopped onions
1 Tablespoon finely chopped celery
1/8 teaspoon salt
Freshly ground black pepper
Paprika, for garnish
(sometimes I add a 1 Tablespoon of sweet relish)

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, onions, celery, salt, and pepper, and mix well.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

Till next time

1 comment:

  1. My husband's family always mixed mayo with Durkee's. I still like the original but this is good as well.



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