Posted By Ingrid Turner on Nov 2, 2013 in Featured | 0 comments

National Deviled Egg Day has arrived and it’s time to make you some perfectly packaged Deviled Eggs.

Eggs can allow a chef’s imagination to run wild…

These little gems contain balanced nutrients from which a complete organism forms.

They can transform bread doughs by allowing a structural framework, whereby leaveners grow, to thicken puddings & keep them smooth, bind meatloaf or burgers, and help in providing rich, smooth ice cream.

Eggs emulsify sauces like Hollandaise & mayonnaise, glaze rolls, improve soups & prevent sogginess in pie doughs, as well as making fabulous meringues & soufflés.

How to Make Deviled Eggs:

A family favorite is deviled eggs, perfect for parties or an every day treat. These tasty treats appeal to just about everyone.

Type: Hors d’Oeuvres Recipe

Serve with: sprinkled with fresh parsley
Prep Time: 8 min
Cook Time: 18 – 20 min
Yields: 24 deviled eggs

Ingredients:

12 eggs – hard boiled
mayonnaise – to moisten cooked egg yolks
salt – to taste
pepper – to taste
cayenne pepper – to taste
mustard – dry or prepared
a few drops Worcestershire sauce
paprika – garnish
parsley – finely chopped
lettuce – for a bed to serve them on

Instructions:

Cook eggs to hard boiled. Cool & peel them.
Cut eggs in half lengthwise.
Remove yolks & put into a separate bowl.
Line up whites on a serving platter, which has a bed of lettuce on it to support the egg whites to stand properly.
Into a bowl with mashed yolks, add enough good mayonnaise to moisten the yolks. Mash all together.
Season with salt, pepper, paprika, cayenne pepper to taste, mustard, Worcestershire sauce, and a sprinkle of parsley.
Spoon or pipe the filling into the egg white halves. Sprinkle with paprika & garnish with a piece of parsley, if desired.
Chill for at least 30 min.
Serve on a bed of lettuce.

National Deviled Egg Day will be heavenly with this scrumptious deviled eggs recipe.