Tuesday, 21 August 2007

Recipe - Devilled Eggs

This is a really nice and simple recipe for a starter. You can vary the filling as much as your imagination will let you.

I must admit that I sometimes make a bunch of these to snack on, that's how much I like them.

I haven't made any in a little while so I don't have any phots, so I've taken the liberty to borrow both photo and this particular recipe from devilledeggs.com. Naughty Mike. ;) You can find step by step instructions on this site as well, which can be of help the first time you try to make these spicy little numbers.

Devilled Eggs - makes 12

6 hard-cooked eggs, peeled and cut lengthwise
¼ cup Light Mayonnaise or Salad Dressing
1 teaspoon dijon mustard
1 teaspoon chives, chopped very fine for filling
1 teaspoon chives, chopped fine for garnish
3 dashes of hot sauce, your choice of brand and heat
1/8 teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish, or for extra kick, use a light sprinkle of chili powder

Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard, 1 tsp of the chives, hot sauce, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with chives then the paprika.

Cover lightly with plastic wrap and refridgerate for up to one day before serving.


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// Mike