Deviled Eggs Hors d’Oeuvres
Recipe Created by Ruth Paget
These
eggs are sloppy and meant to be that way.
When you refrigerate them, they solidify into a savory bite that tastes
great before a main dish of fish and potatoes.
Egg
cookers use very little water and give a perfect result every time. I have listed a traditional method for
boiling the eggs below though.
Serves
4
Ingredients:
-8
large eggs
-1/4
cup Best® mayonnaise
-1/4
cup Heinz® mustard
-Paprika
from Szeged Hungary
Steps:
1-Place
8 cups water in a boiling pan. Place
eggs in cold water and bring water to a boil.
Once the water is boiling, let it boil for 15 minutes.
2-Drain
eggs and run cold water over them to stop cooking.
3-Peel
the hard-boiled eggs and cut in half with a wet knife for a smooth cut.
4-Remove
yolks and place them in a mixing bowl.
Mix yolks with mayonnaise and mustard.
Place this mixture in the egg halves.
5-Sprinkle
the tops of the eggs with the paprika.
Cover the eggs with plastic wrap and refrigerate for 1 hour.
Bon
Appétit!
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
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| Ruth Paget Selfie |
