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Deviled Eggs

My kitchen was overcome with the aroma of boiled eggs which is not always a good or bad thing unless you’re the Greek critique who just stepped in the door.  Mr. Hubby didn’t like the fragrance one bit.  I hadn’t noticed but since it was 2 dozen eggs for a Christmas party the number of eggs was far greater than ever for what had been cooked and peeled in my kitchen.  I might consider buying the pre-boiled eggs next time but need to test them on us first.

The eggs were well received at the party and gobbled up quickly.  We put them out in batches of two 12 halves with the first going out with appetizers and the last two 12 halves going out with dinner.  The hostess insisted on serving in batches which did turn out well since those that missed getting one during appetizers were now able to grab one later.

2 dozen extra-large eggs,  hard boiled and then halved
1  cup mayo
2 tablespoon yellow mustard
salt to taste (careful that you don’t add too much)
3/4 teaspoon pepper
3/4 teaspoon Greek Spice (I use it everywhere)
garnish with Paprika and dried  parsley leaves.

Bring a large pot of water to slow simmer.  Using a spoon or egg cradle, lower each egg into the water.  Make sure the water covers the eggs.  Return the eggs to a slight bubbling simmer and then begin your timer to cook at simmer for 5-7 minutes.  I test one egg after 5 minutes to see if it is now hard boiled.  Using the egg cradle, remove the eggs one by one from the hot water and place in a cold water bath to stop the cooking.  If you cook the eggs too long then they will have the grayish edge.  Carefully peel each egg and then cut in half.  These two dozen eggs fit nicely on a full size cookie baking sheet.

Place the egg yolk into a medium size mixing bowl.  With a fork, cut the egg yolk until it is tiny little bits.  Add the mayonnaise, yellow mustard, salt, pepper and Greet Spice.  Mix with spoon and then with hand held mixer on low if necessary.  Whip up well and make sure to get out any lumps.  If you are used to using a decorating tube then select the largest decorating tip that you have so that the egg  yolk mixture doesn’t get stuck in the tube.  Swirl the egg yolk mixture into the empty egg halves so they look like a swirled ice cream cone.  Or, if you haven’t learned how to use a decorating tube, then spoon the egg mixture into the halves.  Garnish with Paprika and dried parsley.

 

If you like the recipe from KCinAZ, then give me a like or comment on this post. 😀  I’ll try to give you more fun recipes.

6 thoughts on “Deviled Eggs

  1. I love them! I also like to experiment with curry powder and wasabi.

    1. Wow.. that sounds good. I’ll have to give it a try. How much would you put in the mix for say 6 eggs 12 halves?

      1. well, I’d do it separate (not mixing curry and wasabi). I’d put 4 – 5 tsp of curry and go lighter on wasabi. I think you’ll need to taste as you go.

        1. Thanks for the hints. Love it. KC

  2. It seemed like the amount of eggs grew as I went along filling them. 2 dozen grew to 4 dozen after I cut them in half!! Who would have thought. You’re right. There wasn’t a one left at the end of dinner. Thanks for the like and stopping by to see what up at KCinAZ. KC

  3. 2 dozen eggs? That;s a lot of deviled eggs! I bet there were no leftovers. These sound really good, especially with that bit of Greek spice.

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