Wednesday, April 4, 2012

Deviled Eggs

I am a Southern lady, with my milk glass egg tray and my deviled eggs.  This recipe is easy, except for peeling the eggs.  I HATE peeling eggs.  It's a good way to use up the dyed Easter eggs.
·        12 boiled eggs
·        ½ C. sandwich spread
·        ¼ C. mayonnaise
·        1 t. mustard
·        ½ T. Tony Chachere’s Creole Seasoning

1.      Boil eggs, then peel and cut them lengthwise
2.      Carefully remove yolks and place in a mixing bowl
3.      Mash the egg yolks with a fork, then add each of the ingredients to the bowl, mixing well
4.      Spoon mixture into egg halves or use a pastry bag
5.      Place eggs in the refrigerator for at least 30 minutes
6.      When ready to serve, sprinkle with paprika and salt

Tips and Tricks:
·        Follow my link for boiling eggs.
·        Sandwich spread is made by Blue Plate.  It is used by many Southern ladies in their potato salad or deviled eggs.  It is light orangey color and has relish in it.  It’s sweet and tangy and gives the deviled eggs the kick they need.

No comments:

Post a Comment