The Deviled Eggs recipe below makes this party and picnic favorite
even better because you have options, variations that will raise the
status of your deviled eggs or lower their cholesterol. Try the new
A bed of decorative lettuce leaves, parsley or alfalfa sprouts will keep the eggs from sliding around a platter or shallow bowl.
For another decorative effect, pipe the filling into the eggs using a piping bag or a zip-lock bag with a small piece of a bottom corner cut off.
12 large eggs
1/2 cup mayonnaise
1 1/2 tablespoons mustard
Salt and pepper to taste
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
small bowl, and mash them with a fork. Add mayonnaise and mustard, salt
and pepper. Mix well. Spoon the 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.
Try one of these options:
2 tablespoons minced fresh parsley
1 tablespoon chopped chives
1/2 cup chopped shrimp, crab, or salmon
3 tablespoons crumbled blue cheese
1/2 cup chopped olives
1/2 cup shredded cheddar cheese