Friday, July 23, 2010

Egg Deviled


6 hard boiled eggs, peeled**3 tablespoons mayonnaise1 teaspoon mustard (grainy or dijon)1 teaspoon vinegar (of your choice1/4 teaspoon salt1/4 teaspoon black pepperPaprika for sprinkling on top, if desired


Slice the eggs in half lengthwise. Scoop out the yellow yolks into a small bowl and mash them with a fork until they are smooth and paste like. Add the mayonnaise, mustard, vinegar, salt and pepper and stir until blended and creamy. Taste and adjust seasonings to suit your tastes.
Divide the filling evenly into the hollows of the egg whites with a spoon heaping it slightly. Alternatively scoop the filling into a heavy-duty plastic bag. Press the filling into a corner of the bag and then snip off the corner and use it like a pastry bag to squeeze the mixture attractively into the hollows of the egg whites. Sprinkle with paprika if desired. Serve on a platter


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