Thursday, May 26, 2005

Deviled Eggs

For your Memorial Day menu, consider including Deviled Eggs. An easy appetizer which can be served as a backyard treat, easy to pack for picnics and they can be made more elegant by the addition of lump crab meat (not that artificial stuff).


1 dozen eggs
1 tablespoon dijon mustard
3 heaping tablespoons mayonnaise
1/2 tsp salt (or more to your taste)
1 tsp cayenne pepper
1 tsp paprika


Place the eggs in a pot of water. Bring to a boil for 10 minutes. Remove from heat, drain and run cold water over eggs until you can handle them. I sometimes place eggs in cold water with ice to speed the cooling process.

Peel eggs and cut in half lengthwise. Remove the yolks from the whites and place yolks in a medium size bowl. Use a regular table fork to mash the yolks and then add all the other ingredients except paprika. Mix well. If the consistency is not creamy enough, add more mayonnaise as desired.

Spoon equal amounts of the yolk mixture into the egg white cups and dust tops lightly with paprika. Best when chilled before serving.

This is a basic recipe. For a more elegant change, try adding ½ pound lump crabmeat to the yolk mixture. Delete the paprika dusting.

1 comment:

cookie jill said...

I absolutely LOVE deviled eggs. I have no idea why....even as a kid...i could down a whole plate and still be looking to chow down on more.