DEVILED EGGS (8 ways)


Plain Ol' Deviled Eggs

6 hardboiled eggs
mayonnaise to add moisture and smoothness to the filling
1 tsp dry mustard
1 small stalk of celery, minced (to add texture)
paprika

Slice eggs in half, lengthwise. Scoop out the yolks into a bowl
and mix in mayonnaise (not too much!), dry mustard, and celery.
Flip the egg whites over and trim a flat sliver off the rounded side
with a paring knife (this will keep them from tipping over and
spilling out the filling). Flip the egg whites hollow-side up again
and spoon the filling back into the whites. Sprinkle the eggs with
paprika (for that "deviled look"!).


Mexican Deviled Eggs

8 hard-cooked eggs 
1/2 cup shredded cheddar cheese 
1/4 cup mayonnaise 
1/4 cup salsa 
2 tablespoons sliced green onions 
1 tablespoon sour cream 
salt

Slice the eggs in half lengthwise; remove yolks and set whites
aside. In a small bowl, mash yolks with cheese, mayonnaise, salsa,
onions, sour cream and salt. Evenly fill the egg whites -- filling
will be creamy. Serve immediately or chill until ready to serve.


Curried Shrimp Deviled Eggs

6 hardboiled eggs, yolks mashed, whites set aside
1/2 cup small cooked shelled shrimp
1 1/2 tsp mayonnaise
1 1/2 tsp miracle whip
1/2 tsp curry powder 
salt
pepper
3 green onions minced

Mix all the ingredients except egg whites and shrimp, taste for
seasoning, gently fold in shrimp and then stuff shells and serve.


Gourmet Eggs

6 hard-cooked eggs, peeled
1/4 teaspoon grated lemon rind
3 tablespoons olive oil
1 tablespoon fresh lemon juice
Salt
Freshly ground pepper
Dash of cayenne pepper
18 capers, drained
18 fish eggs (Salmon roe caviar)

Cut eggs lengthwise into halves. Lift out the yolks, and mash them
with a fork until smooth.

Blend in lemon rind, olive oil, lemon juice, salt and pepper to
taste, and Tabasco. Fill eggs with the mixture and top each with
either 3 capers or 3 fish eggs. Cover with a plate and chill before serving.


Deviled Eggs with Bacon


6 large or extra-large eggs
4 saltine cracker squares, finely crushed
1 tablespoon onion, finely minced
2 tablespoons celery, very finely diced
1 tablespoon sweet pickle, finely diced
2 tablespoons bacon, finely crumbled (optional)
1/2 tsp yellow mustard
1/3 cup mayonnaise
salt and pepper to taste
stuffed olives, sliced
paprika

Put eggs in one layer in medium saucepan. Cover with cold water
and slowly bring to boil. Cover and remove from heat. Let stand
15 minutes. Drain hot water from eggs and cover with cold water
to cool. Peel eggs, slice in half lengthwise and separate yolks
and whites, placing yolks in medium mixing bowl. Reserve egg
whites on plate. Mash egg yolks with fork until well broken up.
Add crushed crackers, onion, celery, and bacon (if using) to egg
yolks, tossing together until well mixed. Stir in mayonnaise and
mustard until well mixed. If egg yolk mixture is too dry, add
additional mayonnaise or a small amount of cream. Season to taste
with salt and pepper. Pipe or spoon egg yolk mixture into egg
white halves. Press olive slice into top of egg, and sprinkle
lightly with paprika. Serve immediately or refrigerate. If
refrigerating, remove from refrigerator 1/2 hour before serving
to improve flavor.

Creamy Deviled Eggs

12 eggs
2 teaspoons dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 tablespoon celery salt
1/2 cup butter or margarine, softened



Place eggs in a large pot of cool water. Bring water to a boil. 
Let water boil for 10 to 15 minutes. 
Plunge the eggs in cold water. When eggs are cool enough, remove their shells 
and cut them in half lengthwise to remove the yolk. Place the yolks in a 
medium-size mixing bowl and mash them well. 
Mix mustard, Worcestershire sauce, hot sauce, celery salt, and softened butter 
into the mixing bowl with the yolks. Blend mixture until smooth. 
Scoop mixture into the hollowed portion of the eggs. 
Refrigerate one hour and serve. 


Best Deviled Eggs

6 Hard-cooked eggs
1/4 c Mayonnaise
1 1/2 tbsp Sweet pickle relish
1 tsp Prepared mustard
1/8 tsp Salt
1 dash Pepper
Paprika

Slice eggs in half lengthwise, and carefully remove yolks.
Mash yolks with mayonnaise. Add relish, mustard, salt, and
pepper; stir well. Spoon yolk mixture into egg whites.
Sprinkle with paprika. 

Perfect Deviled Eggs


12 eggs
1/2 cup salad dressing or mayonnaise
2 Tablespoons onion -- finely chopped
1 teaspoon fresh chives -- snipped or dried
1 teaspoon parsley -- snipped or dried
1 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

For perfect eggs with no green center (caused by over cooking) place 12 eggs
in a large pan and cover with 3" water. (any amount of eggs, same directions).
 Do not use hot water. Place on burner over medium high heat and
immediately start timing for exactly 20 minutes. 
When eggs begin to boil hard turn heat to medium.
Cracking eggs while still hot makes the shells easily slip off.
Slice in half and scrape out yolks into a mixing bowl. Blend remaining
ingredients well and fill egg halves. Sprinkle with additional paprika, chill well.

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