Recipes

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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Pickled Eggs Makes 12 halves

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

LAURA LEE ALICE
COOKS

Deviled Eggs Makes 12 halves

LAURA LEE ALICE COOKS