Deviled
Eggs
Stuffed
hard cooked eggs are garnished with red, yellow, orange and/or green bell
pepper sails. For perfect hard cooked eggs, place them in
a single layer in a pan with enough cold water to cover completely. Bring the water to a boil, remove from heat,
cover tightly with a lid, and allow to remain in the water 20 minutes. Place
eggs under running cold water to cool quickly.
The cold water creates steam between the egg white and the shell making
the eggs easier to peel. Always clean up
as you cook.
Recipe:
6 large hard cooked eggs
1 teaspoon
1 teaspoon white vinegar
2 tablespoons mayonnaise or more
2 bell
peppers
Salt and fresh ground pepper
Paprika
Peel the eggs and then
slice each one in half to make boats. In a mixing bowl, whisk together the mustard,
vinegar, and mayonnaise. Stir in the egg
yolks with a fork until the consistency is smooth. Season to taste. Fill the egg-white halves with the yolk
mixture. Next make the sails. Using scissors, cut peppers into twelve 1 -inch
wide strips. Cut the strips into 1-inch
squares and then cut each square in half diagonally. Stick the sail upright into the filling and
sprinkle with paprika.
Yield: 1 dozen
Carolyn Gass
Hardimon, M. S. Family and Consumer
Science Home Economist