Deviled Eggs -- Mom's way Makes 24 egg halves
1 dozen hard-cooked eggs, halved lengthwise -- click on hard-cooked eggs for a link to how to properly prepare eggs
About 1 tablespoon yellow mustard
1 teaspoon Worcestershire sauce
A squeeze of lemon juice, optional
1 teaspoon+ sweet pickle relish or a little of the juice from the relish
1/2 teaspoon kosher salt
1/2 teaspoon pepper (I used white pepper)
1/4+ cup mayonnaise
Garnishes: paprika + chopped chives if desired
- Separate yolks from whites.
- Add yolks to food processor and pulse until finely chopped.
- Add mustard, Worcestershire sauce, lemon juice, salt and pepper and pulse.
- Add mayonnaise and pulse until smooth. Add additional mayonnaise if mixture is not creamy. Taste and adjust other seasonings.
- Refill whites with egg yolk mixture. (Mom also spooned the filled into the egg whites. I spooned a base of filling in and then added the rest of the filling to a pastry bag fit with a large star tip to top off the eggs.)
- Sprinkle with paprika and chives.
I stored the eggs in Mom's Deviled Egg carrier; it was a gift I purchased for the "Deviled Egg Queen" at the Cook's Nook in McPherson. |
Recipe without photos . . .
Deviled Eggs -- Mom's way Makes 24 egg halves
1 dozen hard-cooked eggs, halved lengthwise -- click on hard-cooked eggs for a link to how to properly prepare eggs
About 1 tablespoon yellow mustard
1 teaspoon Worcestershire sauce
A squeeze of lemon juice, optional
1 teaspoon+ sweet pickle relish or a little of the juice from the relish
1/2 teaspoon kosher salt
1/2 teaspoon pepper (I used white pepper)
1/4+ cup mayonnaise
Garnishes: paprika + chopped chives if desired
About 1 tablespoon yellow mustard
1 teaspoon Worcestershire sauce
A squeeze of lemon juice, optional
1 teaspoon+ sweet pickle relish or a little of the juice from the relish
1/2 teaspoon kosher salt
1/2 teaspoon pepper (I used white pepper)
1/4+ cup mayonnaise
Garnishes: paprika + chopped chives if desired
- Separate yolks from whites.
- Add yolks to food processor and pulse until finely chopped.
- Add mustard, Worcestershire sauce, lemon juice, salt and pepper and pulse.
- Add mayonnaise and pulse until smooth. Add additional mayonnaise if mixture is not creamy. Taste and adjust other seasonings.
- Refill whites with egg yolk mixture. (Mom also spooned the filled into the egg whites. I spooned a base of filling in and then added the rest of the filling to a pastry bag fit with a large star tip to top off the eggs.)
- Sprinkle with paprika and chives.
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