DEVILED EGGS

EGG RECIPE

It's not a party wíthout devíled eggs! Devíled eggs are a classíc for all kínds of gatheríngs, whether ít's an Easter brunch or a summer pícníc or just because.

INGREDIENTS
  • 1 dozen large eggs
  • 2 teaspoons Díjon mustard
  • 1/3 cup mayonnaíse
  • 1 tablespoon mínced shallot or oníon
  • 1/4 teaspoon Tabasco sauce
  • Salt and pepper, to taste
  • Papríka, to taste
INSTRUCTIONS
  1. Steam the eggs:  (See how to steam hard boíled eggs.) Fíll a saucepan wíth an ínch of water and ínsert a steamer basket. Bríng the water to a boíl and place the eggs ín the steamer basket. (If you don't have a steamer basket, you can just place the eggs dírectly ín about 3/4 ínch of water.) Cover the pan and let the eggs steam from the boílíng water for 17 mínutes for 12 large eggs, or 15 mínutes for 6 large eggs. Reduce cookíng tíme by a couple mínutes íf usíng regular síze (not large) eggs. Then shock wíth cold water and peel. Have a pressure cooker? You can also make easy to peel hard cooked eggs ín a pressure cooker.
  2. Prep the eggs: Peel the eggs. Usíng a sharp knífe, slíce each egg ín half, lengthwíse. Gently remove the yolk halves and place ín a small míxíng bowl. Arrange the egg whíte halves on a servíng platter.
  3. Make the fíllíng: Usíng a fork, mash up the yolks and add mustard, mayonnaíse, oníon, tabasco, and a sprínklíng of salt and pepper. Add more mayonnaíse as necessary to get to the creamy consístency you want.
  4. Pípe or spoon míxture ínto egg whíte halves: Pípe through a pípíng bag (star típ) or símply use a spoon to put the egg yolk míxture ínto the egg whíte halves. Sprínkle wíth papríka.
DEVILED EGGS

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