DEVILED EGGS RECIPE

Deviled Eggs Recipe

CLASSIC DEVILED EGGS

6 large hard boiled Eggs

3 tablespoons mayonnaise

1 tablespoon sugar

1 teaspoon honey mustard

1/2 teaspoon vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon paprika

sliced black olives

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DIRECTIONS:

Put eggs in a pan and add water enough to cover eggs completely.

Add a teaspoon of salt to the water. This will prevent the whites from running if a shell breaks during cooking.

Bring water to a boil, and cook eggs at a MEDIUM BOIL for about 12 minutes.

Chill eggs in ICE WATER.

Remove shells from eggs.

Cut each egg in half lengthwise.

Carefully remove the yolks, and place them in a medium bowl.

Mash yolks with a fork.

Add remaining ingredients, blending until rather smooth.

Very carefully spoon mixture back into the egg whites.

Garnish each egg with a light sprinkling of paprika, and a sliced black olive.

MAKES 12.

DEVILED EGGS WITH CAVIAR

INGREDIENTS:

6 eggs

1/4 cup light mayonnaise

1 teaspoon prepared mustard

1 teaspoon vinegar

1/2 teaspoon Salt

1/4 teaspoon ground red pepper

6 teaspoons small-size red caviar (Tobiko from a Japanese restaurant is highly recommended).

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DIRECTIONS:

Place eggs in a medium saucepan, adding enough cold water to cover the eggs.

Bring to boiling over high heat.

Reduce heat so water is just below simmering. Cover and cook for 15 minutes. Drain water.

Run cold water over eggs until cool enough to handle.

Peel shell from eggs.

Remove top quarter of each egg.

Carefully remove the yolks.

Place yolks and egg tops in a bowl and mash well with a fork.

Add mayonnaise, mustard and vinegar. Mix well.

Season with salt and pepper.

Spoon mashed egg mixture into hollowed egg whites.

Top each egg with half a teaspoon of caviar.

MAKES ABOUT 6 SERVINGS

HALLOWEEN DEVILED EGGS RECIPE

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