While attending a gathering last month, I spotted a platter of what appeared to be mouth-watering paprika- topped Deviled Eggs. Little did I know, but I was about to shell out a recipe or two for the supposedly tasty hard-boiled yellow and white protein/cholesterol bites.
Anyway, after biting into one of those alleged appetizers, I immediately wondered where the box of yellow chalk was. That thought led me to ask around for the chef wannabe.
When the supposed cook was identified, I went over to her and told her to try a little more mayonnaise and salt the next time – maybe a pinch of relish and/or garlic powder.
Was I rude? Perhaps, but I knew her well and I also knew that she could have cared less about how the eggs tasted. Nevertheless, I had to inform her that if she was planning on ever attempting to make deviled eggs again, for others to consume, she might consider her efforts as time wasted because no one would eat them. Her recipe was best served by allowing them to dry in the sun and then use them as ‘street chalk.”
At any rate, below, I’ve included at least two recipes from the Betty Crocker Web site that might interest those Deviled Egg connoisseurs among us.
Jane
(RECIPES)
Deviled Eggs
6 hard-cooked eggs, peeled
3 tablespoons mayonnaise or salad dressing
1/2 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1. Cut eggs lengthwise in half. Slip out yolks and mash with fork.
2. Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.
_________________________________________________________
Shrimp Deviled Eggs
6 eggs
2 medium green onions, thinly sliced (2 tablespoons)
1/4 cup reduced-fat mayonnaise or salad dressing
1 tablespoon white vinegar
1/4 teaspoon salt
1/4 teaspoon red pepper sauce
1/2 cup coarsely chopped cooked salad shrimp, thawed if frozen
1 tablespoon seafood cocktail sauce
1. Place eggs in single layer in 2-quart saucepan; add enough cold water so it is at least 1 inch above eggs. Heat to boiling; remove from heat. Cover and let stand 18 minutes. Drain; rinse with cold water. Let stand in ice water 10 minutes.
2. Peel eggs; cut lengthwise in half. Slip out yolks; place in medium bowl. Mash yolks with fork until smooth. Reserve 1 teaspoon green part of onions for garnish. Stir mayonnaise, vinegar, salt, pepper sauce and remaining green onions into mashed yolks. Fold in shrimp.
3. Fill egg whites with yolk mixture, heaping it lightly. Just before serving, top with cocktail sauce and reserved green onions.
(FIND THE AFOREMENTIONED RECIPES AND OTHERS BY VISITING THE FOLLOWING WEB SITE)
http://www.bettycrocker.com/SearchResults....
Posted By: Jane L. Wilson
Sunday, July 1st 2007 at 3:45PM
You can also
click
here to view all posts by this author...
