Post by chief_cook2 on Apr 25, 2003 6:00:12 GMT -6
Here is the basic deviled egg recipe with no extras:
1 dozen eggs: boiled, shelled, and cut in half
1 tablespoon mustard
2 tablespoon Miracle Whip or mayonnaise
Salt and Pepper to taste.
Boil the eggs for 12-15 minutes-drain, and place under running cold water or
plunge into a bowl of ice water until cooled. At this point you can store
them in the refrigerator for 3-4 days before using. (Hint: use eggs that are
at least a week old-they peel easier than fresh eggs). Crack and peel the
eggs when ready to assemble. Cut lengthwise in half and gently "pop" the yolk
into a bowl. Add the dressing and mustard, season with salt and pepper then
mash until fairly smooth. Carefully spoon back into the egg white halves and
garnish. You can pipe the yolk mixture through a pastry bag as well.
Garnishes: Crumbled bacon, paprika, dill sprigs, nasturtiums, chopped chives,
chili powder, capers, red or green pepper.
Variations to the basic recipe:
-Use yogurt, cream, light mayonnaise or salad dressing...you can also add a
small amount of softened cream cheese to the mixture.
-You always need a tang of some sort; this can be curry powder, vinegar,
lemon juice or the classic mustard in any form-Dijon, brown, yellow, honey
mustard or even a little mustard powder.
-Are you a chunky fan? Add minced onion, green or red pepper, green onions,
finely chopped red onion, chopped olives, green chilies, capers or celery.
-Feel like making high society deviled eggs? Add minced lobster, shrimp,
smoked salmon or caviar. Emeril Lagasse, the famous Food Network chef uses
lump crabmeat, real mayonnaise and a garnish of caviar.
1 dozen eggs: boiled, shelled, and cut in half
1 tablespoon mustard
2 tablespoon Miracle Whip or mayonnaise
Salt and Pepper to taste.
Boil the eggs for 12-15 minutes-drain, and place under running cold water or
plunge into a bowl of ice water until cooled. At this point you can store
them in the refrigerator for 3-4 days before using. (Hint: use eggs that are
at least a week old-they peel easier than fresh eggs). Crack and peel the
eggs when ready to assemble. Cut lengthwise in half and gently "pop" the yolk
into a bowl. Add the dressing and mustard, season with salt and pepper then
mash until fairly smooth. Carefully spoon back into the egg white halves and
garnish. You can pipe the yolk mixture through a pastry bag as well.
Garnishes: Crumbled bacon, paprika, dill sprigs, nasturtiums, chopped chives,
chili powder, capers, red or green pepper.
Variations to the basic recipe:
-Use yogurt, cream, light mayonnaise or salad dressing...you can also add a
small amount of softened cream cheese to the mixture.
-You always need a tang of some sort; this can be curry powder, vinegar,
lemon juice or the classic mustard in any form-Dijon, brown, yellow, honey
mustard or even a little mustard powder.
-Are you a chunky fan? Add minced onion, green or red pepper, green onions,
finely chopped red onion, chopped olives, green chilies, capers or celery.
-Feel like making high society deviled eggs? Add minced lobster, shrimp,
smoked salmon or caviar. Emeril Lagasse, the famous Food Network chef uses
lump crabmeat, real mayonnaise and a garnish of caviar.