Deviled Eggs Recipe
Ingredients
| Eggs | 6 Large | |
| Water | ||
| Mayonnaise | 2 Teaspoon | |
| 2 tsp boiled dressing | ||
| Heavy cream | 2 Teaspoon | |
| Salt | 1/3 Teaspoon | |
| Dry mustard | 1/8 Teaspoon | |
| Ground pepper | 1/8 Teaspoon | |
| 2 tsp finely chopped green onions or chives | ||
| Parsley | 2 Teaspoon, finely chopped | |
Directions
Place the eggs in one layer in a saucepan.
Cover with cold water.
Put on a close fitting lid.
Bring rapidly to the boil.
Immediately turn off the heat and leave for 20 minutes.
Drain and immediately cool in cold running water.
Peel.
Slice lengthwise.
Remove the yolks.
Mash the yolks thoroughly with a fork.
Add the remaining ingredients and blend till smooth.
Taste, add more salt if desired.
Pipe or spoon into egg whites.
Cover and refrigerate for an hour for the flavour to mature.
When serving, you may garnish each egg with parsley sprigs, thin slices of pimento, or sliced olives.
For variety of flavour, add 1/4 tsp dried crushed oregano, chili powder, or curry powder to the yolk mixture.
Cover with cold water.
Put on a close fitting lid.
Bring rapidly to the boil.
Immediately turn off the heat and leave for 20 minutes.
Drain and immediately cool in cold running water.
Peel.
Slice lengthwise.
Remove the yolks.
Mash the yolks thoroughly with a fork.
Add the remaining ingredients and blend till smooth.
Taste, add more salt if desired.
Pipe or spoon into egg whites.
Cover and refrigerate for an hour for the flavour to mature.
When serving, you may garnish each egg with parsley sprigs, thin slices of pimento, or sliced olives.
For variety of flavour, add 1/4 tsp dried crushed oregano, chili powder, or curry powder to the yolk mixture.
Chef
