Cookbook:Deviled Eggs
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| Deviled Eggs | |
|---|---|
| Category | Appetizer recipes |
| Servings | 3 |
| Time | 35-45 minutes |
| Difficulty |  |
Cookbook | Ingredients | Recipes | Appetizers
Ingredients[edit]
- eggs, depending on appetite and number of people
- Mayonnaise, depending on desired texture and taste
- Mustard to taste
- Paprika to taste
Equipment[edit]
- A small 2-quart pot saucepan
- A small spoon or teaspoon
- Fork
- Paring Knife
- Plate or small bowl
- Gas or electric stove, at medium-high to high heat
Procedure[edit]
Follow the procedure for Hard Boiled Eggs. Allow the eggs to cool, then cut them in halves, so that half the yolk is in each half. Carefully remove the yolk and mash them together with a fork, until the yolk is like a coarse powder. Add a spoonful of mayonnaise (about one spoonful per three medium eggs) to the yolks and mix it with the fork until evenly mixed. Use more mayonnaise for a richer, smoother texture. Add about half a spoon of mustard or more or less to taste. Scoop the mixture into the empty egg whites until each is evenly filled. Sprinkle a little dried paprika on the yolk of each re-filled egg. Keep covered and refrigerated until ready to consume. Enjoy!
