Saturday, November 14, 2015



Deviled Eggs
6 large eggs
1/4C mayonnaise
2 tsp. Dijon mustard
salt and freshly ground pepper
smoked paprika (for dusting)

Place the egg in a pan, cover with water and bring to a boil.  Cover the pan, remove from the het and let stand 10 minutes.  Drain off the water and fill with cold water.  Crack and peel the eggs carefully.

Cut the eggs in half lengthwise and carefully remove the yolks.  Either mash the yolks with a fork or grate them on a box grater.  Stir in the mayonnaise, mustard, salt and pepper to taste and any other ingredient you like (see below for ideas).

Mound the filling into the white halves and sprinkle with smoked paprika.
MAKES:  12 eggs

Additional Ingredients
smoked salmon, finely chopped
chipotle chili, finely chopped
capers
cornichons, finely chopped
crab, finely flaked

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