Thursday, April 15, 2010

DEVILED EGGS



12 eggs
1/2 cup mayonnaise
1 tablespoon yellow mustard
1 teaspoon white vinegar
Salt and ground black pepper to taste
paprika and/or crushed red pepper (cayanne)

1. Place eggs in a single layer in large (4-quart) saucepan; add cold water to cover by about 1 inch. Quickly bring water just to boiling. Remove pan from heat; cover. Let eggs stand, covered, 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled. Remove shells.

2. Cut eggs in half lengthwise. Carefully remove yolks to large bowl. Finely chop yolks with pastry blender or mash with fork. Stir in mayonnaise, mustard and vinegar until well blended. Season to taste with salt and black pepper.

3. Place yolk mixture in Easy Accent® Decorator fitted with open star tip. Pipe mixture into whites. Fill Server with deviled eggs. Refrigerate at least 30 minutes to allow flavors to blend.

*Sprinkle eggs with paprika or cayanne pepper or both!

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