Thursday, November 1

Classic Deviled Eggs


12 Eggs
1/2 cup Mayo
2 tsp. red or white vinegar (I used red)
2 tsp. Mustard
2 pinches of Salt
Fresh cracked Pepper
Parsley for garnish

Place eggs in a pot and cover with enough water!
 Bring to a boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 15 minutes, then rinse under cold water continuously for 1 minute.
Crack egg shells and carefully peel under cool running water. Slice the eggs in half lengthwise, removing yolks & placing in a bowl. 
Place 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.

I placed mixture in a ziplock bag, clipped the tip & evenly poured into each egg white!

Garnish each egg with a leaf of parsley! DONE!!
(recipe courtesy of foodnetwork)


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