The American Easter is this Sunday I have the perfect deviled egg recipe. Stay tuned next week when I celebrate my Russian Orthodox Easter with the traditional Russian Easter foods I grew up with!
Here is the best method to make the perfect hard-boiled eggs! This recipe my mother used to make, the zing of Worcestershire, and the tangy relish add a great combination! ♥
Ingredients ♥
12 large eggs, room temperature
Directions ♥
Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit for 12 minutes.
Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately.♥
Remaining eggs, with shells on, may be refrigerated in an airtight container for up to 3 days.
Classic Deviled Eggs
Ingredients ♥
Makes 24 eggs
12 hardboiled eggs, peeled and chilled
1⁄2 cup mayonnaise ( I used Hellmann's light )
1 1⁄2 teaspoons Worcestershire sauce
1 teaspoon dijon mustard
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
2 green onions, finely chopped
2 tablespoons well-drained pickle relish
paprika
Directions ♥
Cut eggs in half lengthwise, remove yolks, and reserve whites.
Mash yolks until smooth.
Combine yolks, mayo, Worcestershire sauce, mustard, salt, pepper, and mix until smooth.
Stir in onion, and pickle relish.
Spoon mixture into the center of egg whites.
Sprinkle tops with paprika.
No comments:
Post a Comment