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Deviled Eggs
Ingredients:
7 hard cooked eggs, completely cooled
3 tsp. mayonnaise
1 tsp. Dijon-style mustard
1/8 tsp. Kosher salt
3-5 drops Tabasco or other hot sauce
7 hard cooked eggs, completely cooled
3 tsp. mayonnaise
1 tsp. Dijon-style mustard
1/8 tsp. Kosher salt
3-5 drops Tabasco or other hot sauce
Directions:
Remove shells from eggs and discard. Slice each egg in half lenghtwise. Wipe the knife with a paper towel after slicing each egg to prevent the yolk from showing on the white. Remove yolks and arrange whites on a plate.
Place the egg yolks in the work bowl of a mini prep processor and pulse to break up, 5 times. Scrape the work bowl. Add the mayonnaise, mustard, salt and hot sauce to taste. Process for 10 seconds on grind; scrape the work bowl. Process on chop; scrape the work bowl.
Spoon the deviled yolk mixture into the reserved egg white halves. Refrigerate until ready to serve. Just before serving. sprinkle with paprika or chopped fresh parsley or chives.
Remove shells from eggs and discard. Slice each egg in half lenghtwise. Wipe the knife with a paper towel after slicing each egg to prevent the yolk from showing on the white. Remove yolks and arrange whites on a plate.
Place the egg yolks in the work bowl of a mini prep processor and pulse to break up, 5 times. Scrape the work bowl. Add the mayonnaise, mustard, salt and hot sauce to taste. Process for 10 seconds on grind; scrape the work bowl. Process on chop; scrape the work bowl.
Spoon the deviled yolk mixture into the reserved egg white halves. Refrigerate until ready to serve. Just before serving. sprinkle with paprika or chopped fresh parsley or chives.
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