Saturday, September 29, 2012

Deviled Eggs

This is one of the few dishes I learned from my parents. I was put in charge of making this for every family gathering--Christmas, Easter, get the idea. It was our go to appetizer.

Here's what you'll need: Eggs, mayo, mustard, deli mustard, horseradish, salt, pepper, milk, and paprika

Truth be told, the hardest part about this dish is peeling the hard boiled eggs. Woohoo for store-bought hard boiled eggs! If you are boiling your own eggs, add a tsp of baking soda to the water to make peeling easier. Slice the eggs and put the yolks in a bowl

 To the yolks, add mayo, mustard, deli mustard, horseradish, salt, and pepper--then mash it up

Add a little milk to get the right consistency

Taste it, and adjust ingredients as needed. i.e. add more salt, horseradish, whatever you like

 Fills the eggs and top with a sprinkling of paprika

These are approximate measurements based on an odd number of eggs, so adjust as you see fit

  • 8 hard boiled eggs
  • 1/4 c mayonnaise
  • 1 tsp mustard
  • 1 tsp deli mustard
  • 2 Tbs milk
  • dash salt
  • dash pepper
  • paprika as garnish
  1. Boil and peel eggs.
  2. Slice eggs and put yolks aside
  3. To yolks, add mayo, mustard, deli mustard, salt, pepper, and milk
  4. Taste and adjust
  5. Fill eggs with yolk mixture, and garnish with paprika

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