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Deviled Eggs  Makes 12 halves

This is a basic recipe for deviled eggs with no frills.  We do give options below to make them a little more interesting.  

Deviled Eggs      Makes 12 halves

Ingredients

•  6 large eggs

•  ¼ cup mayonnaise

•  1 tsp prepared mustard (like French's)

•  Salt & pepper for seasoning

•  Paprika (I like smoked paprika)

 

 

 

Instructions

1.  Place 6 eggs in a saucepan; pour in water until it's 1-inch over the

 

 

    top of the eggs.  Place over high heat and bring to a boil; remove

 

 

    from heat; cover; let stand 20 minutes*.

2.  When time is up, remove eggs and put them into ice water for

 

 

     10 minutes; dry and transfer to a sealed container; place in the

 

 

     refrigerator. They should keep for 4 days if not used right away.

3.  After eggs have cooled, peel, then slice in half lengthwise; remove

 

 

      the yolks and place them in a small bowl.  Mash the yolks with a fork

 

 

      until it's smooth.

4.  Stir in mayonnaise and mustard, then season to taste with salt and

 

 

     pepper.  Pipe or spoon into the egg white halves.  Then sprinkle with

 

 

     paprika.  Refrigerate if not using right away.

Options

•  Add 1 teaspoon finely minced dill OR sweet cucumber relish to the

 

   egg yolks.

•  A splash of hot sauce or ¼ tsp of finely chopped jalapeno pepper

 

 

   gives a little kick.

Tips

•  Don't use fresh eggs; those that are a week or two old tend to do

 

   better.  

*Another option to boil eggs is this Dash Egg Cooker that cooks 6

 

 

  eggs or this one that cooks 12.

 

 

KEYWORDS

easy deviled eggs, deviled eggs recipe

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                                                                                                                                                                                                            Makes 12 halves

 

Pickled Eggs

            

I was introduced to pickled eggs by a friend of my parents. She was of German descent and a fabulous

 

 

cook.  One of the first things she made for my parents was pickled eggs, and they were in various shades

 

 

of pink, orange and yellow. 

 

 

The instructions for boiled eggs is in the recipe above.

 

 

Ingredients 

 

  2 cans (16 oz) small whole beets, undrained

•  1 cup apple cider vinegar

•  ½ cup sugar

 

 

•  1 tsp salt

•  6 hard-boiled eggs (refrigerated)

 

 

 

Instructions

 

1. Drain beets into a strainer reserving the juice; put the drained

 

     beet Into a glass container (to hold 2 quarts) or bowl.  Measure

 

 

     beet juice and add water, if needed, to make 1 cup of liquid.  

2.  Put vinegar, sugar, salt and beet liquid in a small pan; bring to

 

 

      boil over medium-high heat while stirring constantly; pour

 

 

      over beets and cover tightly; put in refrigerator until the next

 

 

      day or 24 hours.

3.  Remove beets from the liquid and refrigerate; add peeled

 

 

      eggs to liquid and refrigerate again until the next day.

4.  Remove eggs from beet liquid and drain; cut each in half to

 

 

     serve.

Tips

•  Yellow beets + vinegar solution = yellow eggs

•  You can mix the vinegar solutions to make various shades.

•  Less time in the solution will give paler eggs.

KEYWORDS

pickled eggs

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