|
 Recipe: Deviled Eggs
Aside from being a nice way to use up leftover hard-boiled eggs, deviled eggs
are easy to make, convenient to eat, and tasty to boot.
| Yield |
12 halves |
| Time |
30 minutes |
| Tools |
- saucepan (large enough to hold six eggs on bottom)
- 2 medium bowls
- knife
- plate
- 2 spoons
|
| Ingredients |
- 6 eggs
- ¼ c mayonnaise
- 1 T soy sauce
- 1 t dry, yellow, or Dijon mustard
- 2 T red onion, minced
- dash salt
- paprika and/or minced parsley
|
| Directions |
Place the eggs in the pot and cover with cold water. Once water simmers,
cook for 8-10 minutes. Drain the eggs, place in a bowl of cold water, remove
one, tap lightly all over until shell cracks, and peel. If it gets too hot
to handle, just hold it underwater for a few seconds and try again. (You may
need to add more water to the bowl to keep it cold). Peel all of the eggs,
then cut in half length-wise. Arrange on a plate.
Pop the yolks out of each half and place in the other bowl, being careful
not to break the egg whites. Mash the yolks, then stir in mayonnaise, soy
sauce, mustard, onion, and salt.
Take a spoonful of yolk mixture, and use the other spoon to scrape it
into one of the egg white holes. Repeat with remaining yolk and whites. If
you have some yolk left, just add a bit more to the deviled eggs that don't
have enough.
Sprinkle with paprika and/or parsley, and serve.
|
| Notes |
Deviled eggs are the perfect finger food - you can just grab one and go, so they are great for picnics and buffets. |
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