Difference between revisions of "Deviled Eggs"
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{{recipesummary|Appetizer recipes|3|35-45 minutes|2|}} | {{recipesummary|Appetizer recipes|3|35-45 minutes|2|}} | ||
| − | + | | [[Appetizers|Appetizers]] | |
==Ingredients== | ==Ingredients== | ||
| − | *[[ | + | *[[Egg|eggs]], depending on appetite and number of people |
| − | *[[ | + | *[[Mayonnaise|Mayonnaise]], depending on desired texture and taste |
| − | *[[ | + | *[[Mustard|Mustard]] to taste |
| − | *[[ | + | *[[Paprika|Paprika]] to taste |
==Equipment== | ==Equipment== | ||
| − | *A small 2-quart pot [[ | + | *A small 2-quart pot [[Saucepan|saucepan]] |
| − | *A small spoon or [[ | + | *A small spoon or [[Teaspoon|teaspoon]] |
| − | *[[ | + | *[[Fork|Fork]] |
| − | *[[ | + | *[[Paring Knife|Paring Knife]] |
*Plate or small bowl | *Plate or small bowl | ||
*Gas or electric stove, at medium-high to high heat | *Gas or electric stove, at medium-high to high heat | ||
== Procedure == | == Procedure == | ||
| − | Follow the procedure for [[ | + | Follow the procedure for [[Hard Boiled Eggs|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. | 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. | Keep covered and refrigerated until ready to consume. | ||
Latest revision as of 16:07, 11 April 2012
| Deviled Eggs | |
|---|---|
| Category: | Appetizer recipes |
| Servings: | 3 |
| Time: | 35-45 minutes |
| Difficulty: |  |
| Appetizers
Ingredients
- eggs, depending on appetite and number of people
- Mayonnaise, depending on desired texture and taste
- Mustard to taste
- Paprika to taste
Equipment
- 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
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!
