Favorite Recipes: Basic Deviled Eggs Recipe:

Recipe Author

Name: Connie K. (NightOwl731)
Total Recipes: 142

Details

Title:

Basic Deviled Eggs Recipe:

Dish: Appetizers
Dish Type: Eggs
Difficulty: 1 / 10
Servings: 12
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients
Directions

 Basic Deviled Eggs Recipe:
 
12 large eggs
 1/2 cup mayonnaise
 1 1/2 tablespoons mustard
 Salt and pepper
 Paprika
 
Place eggs in a saucepan with water to cover plus 1 inch. On
 medium-high heat, bring the eggs to a low boil. After 15 minutes 
from  the time they start to boil, remove the pan from the stove and run
 cold water directly on the eggs for a few minutes. Peel under cold
 running water, also.
 
Halve the eggs lengthwise. Remove the yolks, place them in a ziplock

bag. Add mayonnaise and mustard, salt and pepper to taste.

Squish well till mixed. Cut a corner off the bag and squeeze mixture into the egg-white
 halves. Garnish each with a sprinkle of paprika, a parsley sprig,  or
 as desired and voila! The Deviled Eggs Recipe come to life.

Makes  24  appetizers.
 
Note: A bed of decorative lettuce leaves or alfalfa sprouts will 
keep  the eggs from sliding around a platter or shallow bowl.
 
Try one of these options:
 
     * Substitute sour cream for the mayonnaise.
 
     * Substitute mustard with Dijon mustard or spicy brown mustard.
 
     * Add one of the following to the filling: 2 finely chopped 
green onions, 2 tablespoons minced parsley, 1 tablespoon chopped chives, 
1/2 cup chopped shrimp, crab, or salmon, 3 tablespoons crumbled blue
 cheese
, 1/2 cup chopped olives, or 1/2 cup shredded cheddar cheese.
 
     * Reduce mayonnaise to 1/3 cup and add 3 teaspoons cider 
vinegar and 1 teaspoon Worcestershire sauce.
 
     * Low cholesterol deviled eggs: Discard all but 2 whole egg  yolks.
 Chop 8 egg-white halves (4 whole egg-whites) and mash them with the
 remaining egg yolks. Cut the mayonnaise to 1/4 cup. Prepare as
 directed above. Makes 16 appetizers.

Notes

This really saves a mess when making devilled eggs.


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