Post by mandie68 on Nov 15, 2012 20:43:22 GMT -5
7 hard-cooked eggs
1/4 cup mayonnaise or salad dressing
1 to 2 teaspoons dijon-style mustard, balsamic herb mustard, honey mustard, or other favorite mustard
1/2 teaspoon dry mustard
salt
black pepper
1. Cut 6 of the eggs in half lengthwise; gently remove yolks; set whites aside. Coursely chop the remaining egg.
2. In a self-sealing plastic bag combine egg yolks, chopped egg, mayonnaise, mustard, and dry mustard. Seal bag; gently squeeze to combine ingredients. Season to taste with salt and pepper.
3. Snip a corner of the bag. Squeeze bag, pushing egg yolk mixture through hole into egg white halves. Cover and chill for 1-12 hours.
Greek-Style Deviled Eggs:
Prepare Deviled Eggs as directed, except add 2 Tablespoons crumbled feta cheese; 1 Tablespoon finely chopped, pitted kalamata olives or other pitted ripe olives; and 2 teaspoons snipped fresh oregano to yolk mixture.
Italian-Style Deviled Eggs:
Prepare Deviled Eggs as directed, except omit mayonnaise and mustard. Add 1/4 cup bottled creamy Italian salad dressing and 2 tablespoons greated Parmesan cheese to mashed yolks; mix well.
Mexican-Style Deviled Eggs:
Prepare Deviled Eggs as directed, except omit mayonnaise and mustard. Add 3 Tablespoons dairy sour cream, 1 Tablespoon salsa, and 1/2 teaspoon ground cumin. Sprinkle eggs with snipped fresh cilantro.
1/4 cup mayonnaise or salad dressing
1 to 2 teaspoons dijon-style mustard, balsamic herb mustard, honey mustard, or other favorite mustard
1/2 teaspoon dry mustard
salt
black pepper
1. Cut 6 of the eggs in half lengthwise; gently remove yolks; set whites aside. Coursely chop the remaining egg.
2. In a self-sealing plastic bag combine egg yolks, chopped egg, mayonnaise, mustard, and dry mustard. Seal bag; gently squeeze to combine ingredients. Season to taste with salt and pepper.
3. Snip a corner of the bag. Squeeze bag, pushing egg yolk mixture through hole into egg white halves. Cover and chill for 1-12 hours.
Greek-Style Deviled Eggs:
Prepare Deviled Eggs as directed, except add 2 Tablespoons crumbled feta cheese; 1 Tablespoon finely chopped, pitted kalamata olives or other pitted ripe olives; and 2 teaspoons snipped fresh oregano to yolk mixture.
Italian-Style Deviled Eggs:
Prepare Deviled Eggs as directed, except omit mayonnaise and mustard. Add 1/4 cup bottled creamy Italian salad dressing and 2 tablespoons greated Parmesan cheese to mashed yolks; mix well.
Mexican-Style Deviled Eggs:
Prepare Deviled Eggs as directed, except omit mayonnaise and mustard. Add 3 Tablespoons dairy sour cream, 1 Tablespoon salsa, and 1/2 teaspoon ground cumin. Sprinkle eggs with snipped fresh cilantro.