Tuesday, February 24, 2009

Deviled Eggs

  • 6 eggs, hard-cooked
  • salt and pepper to taste
  • 1/4 c GF mayonnaise
  • 1/4 t dill weed, dried
  • 1/2 t dry mustard
  • pimento strips - garnish

Halve 6 hard-cooked eggs lengthwise, remove yolks. Mash yolks; mix with mayonnaise and remainder of ingredients. Mix well. If too dry, add a bit more mayonnaise. Refill egg whites, using pastry tube if desired. Trim with thin pimento strips (optional).

Hard Boiled Eggs

12 eggs

Place eggs in a pot; pour enough water over the eggs to cover. Cover and turn stove to high; bring to a boil; turn off heat and place pot on a cool burner. Let the pot sit with the cover on for 15 minutes. Meanwhile, fill a large bowl halfway with cold water; transfer the eggs from the pot to the cold water. Replace the water with cold water as needed to keep cold until the eggs are completely cooled. Chill in refrigerator at least 2 hours before peeling.


Dutch said...

I was going to make deviled eggs yesterday but never got around to it. I think I will use your recipe. Thanks

jacobithegreat said...

I am craving deviled eggs now.

And I love how you included how to hard-boil eggs, because when I first started cooking it was one of those things that I never realized I had no idea how to do!

Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.