Deviled Eggs Recipe

>> Saturday, July 4, 2009


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I found three different kinds of deviled eggs recipe from HilaryShepherd.com. Here they are:

Deviled Eggs Recipe – Crunchy Veggie


Ingredients:
6 hard boiled eggs, peeled and cut lengthwise
3 to 4 tablespoons mayonnaise
1 tablespoon sweet red pepper, extra finely chopped
1 tablespoon green onion or scallions, finely chopped
1 tablespoon celery – chopped extra fine
1 teaspoon yellow mustard
1/4 teaspoon ground black pepper
1/4 teaspoon salt
Paprika for garnish
Remove the cooked egg yolk from each of the 6 eggs, placing them in a bowl. Mash yolks with a fork.
Add the mayonnaise, starting with 3 tablespoons then adding a fourth if needed. Next, stir in the red pepper, celery, onion (or scallions), mustard, pepper, and salt; mix thoroughly.
Scoop the mixture with a small spoon and fill each egg half. Lightly sprinkle each egg with paprika.
Carefully cover with saran wrap and refrigerate; can be made up to one day before serving.


Deviled Eggs Recipe – Horseradish and Sweet Pickle

Ingredients:
6 hard boiled eggs, peeled and cut lengthwise
3 tablespoons mayonnaise
1 1/2 tablespoons Vidalia onions, finely chopped
2 tablespoons sweet pickle relish
1 to 2 teaspoons horseradish, well drained
1 teaspoon Dijon mustard
1/4 teaspoon ground black pepper
1/8 teaspoon salt
Paprika for garnish
Scoop out the yolk of each cooked egg, put them in a bowl, and squash with a fork.
Add the mayo, Vidalia onions, Dijon mustard, horseradish, relish, pepper, and salt. Evenly fill the empty hard boiled eggs with the yolk mixture; garnish with Paprika.
Cover and refrigerate up to one day before eating.


Deviled Eggs Recipe – Celery and Crab Meat

6 hard boiled eggs, peeled and cut lengthwise
6 oz. salad crab meat, drained well and rinsed
3 1/2 tablespoons mayonnaise
1 1/2 tablespoons celery, finely chopped
2 teaspoons Dijon mustard
1/2 teaspoon oregano for garnish
1/2 teaspoon oregano for the filling
1/2 teaspoon onion powder
A couple drops of Worcestershire sauce
1/4 teaspoon ground black pepper
1/4 teaspoon salt
Empty each egg half by carefully scooping out the cooked yolk, put it all in a bowl and mix it up with a fork.
Add the mayo, mustard, and celery, the oregano for filling, Worcestershire sauce, onion powder, pepper and salt. Stir until completely mixed. Add in the crab meat and mix well. Fill each empty egg with the yolk mixture then lightly sprinkle paprika on each one.
Refrigerate covered for up to one day before eating; can be served chilled.

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