Categorized | Sides, Snacks

Deviled Eggs

Posted on 28 December 2011 by Cathy

The first known reference to the term deviled appeared in print in 1786!

 

 

 

 

 

 

 

 

 

 

6 large eggs
1/2 teaspoon sweet pickle relish
3 tablespoons mayonnaise or salad dressing
1 tablespoon sugar
1 teaspoon prepared mustard
1 teaspoon vinegar
1/2 stalk diced celery
1/4 cup diced onion
salt & pepper to taste
paprika

 

 

 

 

 

 

 

 

 

 

You will need 6 eggs

 

 

 

 

 

 

 

 

 

 

Place eggs in pot, cover completely with cold water and bring to a rolling boil over high heat

 

 

 

 

 

 

 

 

 

 

Remove from the heat, cover for additional 10 – 12 minutes, then drain. See step by step for doing this here under egg salad

 

 

 

 

 

 

 

 

 

 

Allow to cool then remove shells from eggs then cut in half lengthwise

 

 

 

 

 

 

 

 

 

 

Carefully remove the yolks and place in a bowl

 

 

 

 

 

 

 

 

 

 

Add the sugar

 

 

 

 

 

 

 

 

 

 

Add the mayonnaise, mustard, onion and celery

 

 

 

 

 

 

 

 

 

 

Add the sweet pickle relish,  vinegar and season with salt and pepper to taste. Mash and mix everything with a fork

 

 

 

 

 

 

 

 

 

 

Get a bag and tip ready

 

 

 

 

 

 

 

 

 

 

Fill the bag

 

 

 

 

 

 

 

 

 

 

Pipe the filling into the egg whites and garnish with paprika if desired

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