Post by chief_cook2 on Sept 22, 2002 19:01:24 GMT -6
6 hard cooked eggs
3 tbsp. mayonaise
2 tsp. dijon mustard
2 tsp. minced pimiento
1/2 tsp. minced dill or chives
12 phyllo dough sheets
1 egg white, lightly beaten
Cool eggs and peel. Cut in half lenghtwise and carefully remove yolks.Set aside. Mash the yolks and mix with remaining ingredients, except phyllo dough and egg white. Fill cooked egg whites with the mixture; cover and chill. Cut each filled egg in half lenghtwise to make 24 pieces. Working quickly,fold 1 sheet of phyllo dough into quartes; cut in half. Place one deviled egg piece at one end. Brush sides with lightly beaten egg whites. Roll phyllo strip to enclose egg. Twist ends to close. Keep dough and wrapped eggs covered with a plastic or damp cloth as you work. Deep fry 2 wrapped eggs at a time for 2 mintues. Makes 24.
3 tbsp. mayonaise
2 tsp. dijon mustard
2 tsp. minced pimiento
1/2 tsp. minced dill or chives
12 phyllo dough sheets
1 egg white, lightly beaten
Cool eggs and peel. Cut in half lenghtwise and carefully remove yolks.Set aside. Mash the yolks and mix with remaining ingredients, except phyllo dough and egg white. Fill cooked egg whites with the mixture; cover and chill. Cut each filled egg in half lenghtwise to make 24 pieces. Working quickly,fold 1 sheet of phyllo dough into quartes; cut in half. Place one deviled egg piece at one end. Brush sides with lightly beaten egg whites. Roll phyllo strip to enclose egg. Twist ends to close. Keep dough and wrapped eggs covered with a plastic or damp cloth as you work. Deep fry 2 wrapped eggs at a time for 2 mintues. Makes 24.