Dad's Favorite Deviled Eggs
September 3, 1999
From Summertime Treats (Chronicle Books)
By Sara Perry
Place the eggs with enough cold water to cover them in a large saucepan with a lid. Bring to a boil over medium-high heat. Immediately remove from heat, cover, and leave for 10 minutes. Drain off the hot water, and run the eggs under cold water until cool. Tap the eggs gently in several places to crack and then peel. (For easy peeling, place the cool eggs in a pan of cold water for 10 minutes before cracking.)
Slice the eggs in half lengthwise. Carefully remove the yolks from the whites, and place the yolks in a bowl. Add the salad dressing, mustard, lemon juice, salt and pepper. Using a fork, mix until blended.
Refill the egg white halves with the yolk mixture, using a spoon or small spatula. Garnish with parsley leaves and chill thoroughly before serving.Deviled Eggs Ranchero
In a bowl, combine the yolks with 1/2 cup mayonnaise, 1/4 cup drained chunky hot salsa, 1/4 cup finely shredded Monterey Jack pepper or sharp cheddar cheese, 2 tablespoons finely chopped fresh cilantro, and salt and ground black pepper to taste. Refill the egg whites. Garnish each with a dollop of guacamole and a sprinkling of finely minced fresh chives.Deviled Caviar Eggs
For this adult version, in a bowl, combine the yolks with 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, 2 teaspoons fresh lemon juice, 1 tablespoon finely minced fresh parsley, 2 teaspoons minced fresh chives, 1/8 teaspoon hot pepper sauce and 2 ounces caviar. Mix until blended. Season to taste with salt and ground black pepper. Refill the egg whites. Garnish each with a tiny dollop of sour cream and a dab of caviar. Serve with champagne.
LATEST FOOD STORIES:
Texas cattle quarantined after violation of mad-cow feed ban
|Back to the top||
© 2001 Cable News Network. All Rights Reserved.|
Terms under which this service is provided to you.
Read our privacy guidelines.