Deviled eggs make wonderful appetizers or hors d’oeuvres. Perfectly cooked eggs that are topped with a wonderful mix of mayonnaise, mustard, celery, onions and more. I’m sure you’ll love them. They are very simple to make and only take about 30 to 40 minutes total, from start to finish.
4 tbsp. mayonnaise
2 tbsp. mustard
1 stalk celery ( finely diced )
1/6 onion ( about 2 teas. finely diced )
1/6 green pepper ( about 2 teas. finely diced )
1/6 red pepper ( about 2 teas. finely diced )
1 teas. fresh or dry parsley ( finely chopped )
1 1/2 teas. paprika
1 pinch salt
Method: Deviled Eggs
GENTLY, poke a tiny hole in the wide top of each egg ( a needle works well for this ). This will allow the gases in the egg to escape during cooking that can turn the yoke in the egg green. You should see little bubbles escaping when boiling. Place your eggs into a medium size sauce pan and add just enough cold water to cover. Stir in the pinch of salt which will soften the shells and prevent cracking. Place the pan on medium high heat and bring to a full rolling boil. As soon as it hits the boil, turn the heat off and cover. Only let the eggs stand in the water for 7 to 8 minutes covered and then remove them. Any longer and you can over cook them. If you follow this method you will have perfect hard boiled eggs every time. Refrigerate the eggs until cool.
While the eggs are cooking, add all other ingredients to a bowl ( except the paprika ) and mix well and refrigerate until eggs are cool. After the eggs have cooled, peel them by gently cracking the entire shell and peeling. There is a thin membrane just inside the shell that separates the egg from the shell. By cracking the entire shell it will be easier to peel. Another little trick is to run it under cold water while peeling.
Slice the peeled eggs lengthwise and remove the yolks to a small bowl and mash. Add the mashed yolks to the filling that was refrigerated and mix well. Spoon mixture into the cooked egg whites and sprinkle with paprika. Makes 16 deviled eggs.