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Ingredients:
1 dozen eggs: boiled, shelled, and cut in half
1 tablespoon mustard
2 tablespoon Miracle Whip or mayonnaise
Salt and Pepper to taste.
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Boil the eggs for 12 to 15 minutes. Drain, and place under running cold water or plunge into a bowl of ice water until cooled. At this point you can store them in the refrigerator for three to four days before using.
(Hint: use eggs that are at least a week old -- they peel easier than fresh eggs). Crack and peel the eggs when ready to assemble. Cut lengthwise in half and gently "pop" the yolk into a bowl.
Add the dressing and mustard, season with salt and pepper then mash until fairly smooth. Carefully spoon back into the egg white halves and garnish. You can pipe the yolk mixture through a pastry bag as well.
Garnishes: Crumbled bacon, paprika, dill sprigs, nasturtiums, chopped chives, chili powder, capers, red or green pepper.
Variations to the basic recipe
Use yogurt, cream, light mayonnaise or salad dressing. You can also add a small amount of softened cream cheese to the mixture.
You always need a tang of some sort; this can be curry powder, vinegar, lemon juice or the classic mustard in any form -- Dijon, brown, yellow, honey mustard or even a little mustard powder.
Are you a chunky fan? Add minced onion, green or red pepper, green onions, finely chopped red onion, chopped olives, green chilies, capers or celery.
Feel like making high society deviled eggs? Add minced lobster, shrimp, smoked salmon or caviar. Emeril Lagasse, the famous Food Network chef uses lump crabmeat, real mayonnaise and a garnish of caviar.
Recipe submitted by: Brenda Hyde
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