Saturday, August 13, 2011

Deviled Eggs Anyone?

I don't know about you but whenever I'm boiling eggs for a recipe, I like to add a few eggs to the boiling pot and make Deviled Eggs. Traditionally we only have deviled eggs on Holidays, family functions or church pot-luck's but today I made Deviled Eggs and thought I would share the recipe. Deviled Eggs are one of the easiest recipes to make and always are a hit with family and friends.

Deviled Eggs (12 Deviled Eggs):

6  large eggs, boiled, peeled and cut lengthwise
3 TBSP Miracle Whip or Mayo
1 TBSP Sour Cream (optional)
1/2 Tsp Ground Mustard
Pinch of Salt
Pinch of Sugar
1/8 Tsp Pepper
1/8 Tsp Cavender's Greek Seasoning
1/8 Tsp Garlic Powder

Fill a saucepan 1/2 full with water, add eggs, be sure water covers eggs, boil, once water has boiled turn water off leaving eggs in hot water (no more than 15 minutes from start to finish), drain hot water and place eggs in  cold water covered in ice to cool and/or place eggs in refrigerator to cool. Once cool, tap large end of egg on counter to crack shell and roll egg softly in your hands to continue cracking and shell should come off in large pieces, rinse and set aside. Continue with all 6 eggs. Once all shells are removed and eggs are washed off. Cut each egg lengthwise, place yellow yoke in a mixing bowl, place your cut egg whites on your egg plate. Add your miracle whip, sour cream, salt, sugar, pepper, garlic and Cavenders, stir until creamy. Using a small spoon, spoon yoke mixture back into each egg. Sprinkle Paprika on top, cover with Saran Wrap and refrigerate until serving. I prefer to let the Deviled Eggs sit in the refrigerator for at least 1 hour before serving.

If you want to kick it up a notch, add a pinch of crush red pepper or horseradish to your yoke mixture.

Bon Appetit!

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