Raschel A. Kloos  ·  Realty Executives  ·  (760) 845-4744

Old Fashioned Deviled Eggs

Old-Fashioned Deviled Eggs

Recipe Rating:

 

 

These eggs have always been part of a relish tray—along with olives and radishes—at Lila Warren’s Sunday suppers.

 

 

·   

10 large eggs, at room temperature

·   

1/4 cup mayonnaise

·   

1 tablespoon brown mustard

·   

1 teaspoon hot pepper sauce

·   

1/8 teaspoon each salt and white pepper

·   

1/4 teaspoon paprika

·   

Fresh celery leaves for garnish

 

Preparation Time: 15 minutes  
Cooking Time: 12 minutes  
Serves 8

 

 

 

 

 

1. Cook the eggs in simmering water for 12 minutes; drain. Cover the eggs with cold water; let stand until completely cool.

 

2. Peel the eggs, rinse and pat dry. Slice them in half lengthwise. Scoop out the yolks and mash together with the mayonnaise, mustard, hot pepper sauce, salt and pepper. Spoon the filling into the egg-white halves using a teaspoon or a pastry bag fitted with a 1/2-inch star tip. Dust with the paprika and garnish with celery leaves.

 

 


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