RECIPE: Rec: Spicy Deviled Eggs. Don

RECIPE:
R

richard-in-cincy

Well-known member
I make these perhaps twice a year and when I do, I experiment. I had a craving for them tonight and they were really good and spicy but not too hot. The recipe’s ingredients are of course to taste, but here’s my guideline:

3 all natural cage-free hard-boiled brown eggs (my fave)

1 heaping tsp. of Grey Poupon mustard

Lightly sprinkle in salt and coarse or ground pepper to taste

Dashes of cayenne red pepper

A smaller dash here and there of good chili powder

Hellman’s Real Mayonnaise to taste

In a large coffee mug, use a teaspoon to break up and mash the cooked egg yolks, pressing on the sides of the mug to desired consistency.

Add the mustard. Add the dried ingredients and mash again. Add the mayo to suit and add more dry ingredients to taste and mix thoroughly. Tiny tastings with a clean new spoon is key! Place the mixture in the halved egg whites and sprinkle paprika on top for color. Chill and enjoy! A summer delicacy at best!

Edited to say: Place the deviled eggs on a normal sized dinner plate and top with a large enough Styrofoam plate to cover. This method is nonstick and you may then want to wrap in Saran wrap for transport.

 
Geez, I usually just pop the yolk out and dump it in the garbage. Who knew...

the little devil needed mustard, cayenne, and chili to spice it up?

 
Hi Sandy, You may also enjoy rec: Curried Deviled Eggs, Gay posted a link to some fun picnic recs

I made these and really enjoyed them. I used mustard powder. I was also thinking that perhaps a lil mango chutney would be a good addition.

(Thanks Gay, for a great recipe!)

Regards,
Barb


Curried Deviled Eggs

8 hard-cooked eggs
1/4 cup mayonnaise
1 Tb. sweet pickle juice (from a jar of sweet pickles)
1 tsp. classic yellow mustard
1 tsp. curry powder
1/4 tsp. salt
Ground black pepper, to taste

Peel eggs, halve them lengthwise, remove yolks and place the yolks in a food processor. Transfer egg white "shells" to a plate. Process yolks until smooth. Add all other ingredients and process again until smooth. Transfer filling to a quart-size zipper bag. (Eggs whites can be covered with plastic wrap, and the whites and filling can be refrigerated overnight.) When ready to serve, snip 1/4 inch off a bottom corner of the bag of filling, and pipe the filling into each egg half.

Serves 8
Per serving (2 egg halves): 127 calories, 1g carbohydrates, 6g protein, 11g fat (2g saturated), 214mg cholesterol, 0g fiber, 203mg sodium

http://eat.at/swap/forum1/84677_Summer_Recipes_-_USA_Weekend_-_Wonderful_Page_with_many_recipesEnjoy

 
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