Traditional Deviled Eggs Food

TRADITIONAL SOUTHERN DEVILED EGGS

Steps:

• Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
• Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper to taste.
• Fill egg whites evenly with yolk mixture.
• Garnish with paprika, pickles and pimentos.
• Store covered in refrigerator. Enjoy!

CLASSIC DEVILED EGGS

Steps:

• Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
• Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
• Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

CLASSIC DEVILED EGGS

Steps:

• Place eggs in a saucepan and add enough cold water to cover; boil eggs for 10 minutes. Drain. Let eggs cool in the refrigerator for 15 minutes.
• Mix mayonnaise, celery, onion, mustard, garlic powder, and vinegar in a bowl. Peel eggs and slice in half vertically; remove egg yolks and add to mayonnaise mixture. Mash yolks into mayonnaise mixture, then stir until thick and creamy.
• Transfer yolk mixture to a resealable plastic bag. Snip a corner from the bag with scissors and pipe yolk mixture into the egg whites. Sprinkle paprika over eggs. Chill in the refrigerator for 20 minutes before serving.

TRADITIONAL DEVILED EGGS

Steps:

• Boil eggs in pan until fast boiling.
• Cover pan and remove from stove.
• Leave covered for 15 minutes.
• Remove from pan and cool either in refridgerator or cold water.
• Peel eggs and cut in half.
• Scoop out cooked yolks and mix with fork.
• Blend with mayonnaise, mustard, chives and capers.
• Scoop egg filling with spoon and fill egg whites.
• Garnish with chives.
• Wrap and chill until ready to serve.

CLASSIC DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Slip out yolks and mash with fork.
• Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Sprinkle with paprika, if desired. Cover and refrigerate up to 24 hours.