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A Cooking Adventure with Thom


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Dad's Deviled Eggs

Servings: 24 Halves

This is an uncomplicated way to fix a dozen eggs into a glorious appetizer that everyone seems to love.  Kids especially love this dish.

Ingredients


12   eggs

       salt

       ice and cold water

4     tablespoons mayonnaise

2     teaspoons yellow mustard

3     teaspoons sweet relish

       salt

       black pepper

       paprika

 

Cooking Method


Put the eggs into a large saucepan (widest one you have) and cover with cold water.  Bring water to a boil for 10 minutes (when water begins to boil add 2 tablespoons salt)  While eggs are cooking put the ice and water in a large pan  After eggs have boiled for 10 minutes remove them immediately and put them into the ice water.

 

When eggs have cooled about 15 minutes remove shells from eggs and slice in half lengthwise.  Put the egg yolks into a bowl and place the whites on a separate plate.

 

Add the mayonnaise, mustard, relish to yolks and mash together with a fork until creamy and smooth.  Then add salt and pepper to taste.

 

Pipe the yolk mixture into each eggs white with enough to fill the yolk holes completely.  Dust the tops with the paprika and refrigerate until cold.

 

     
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