Ingredients
-
6
-
2
-
1
-
1/2
-
1/2
-
1/4
-
1/8
-
1/8
-
-
-
-
-
-
-
Directions
Foolproof Deviled Eggs, Cook’s Country, Yummy!!! Made as written only topping with some fresh chopped chives Wouldn’t change a thing Definately will make again Thank you! Made for My 3 Chefs June 2012 tag game , Cook’s Country
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Steps
|
1
Done
|
Place the Eggs in a Medium Saucepan; Add Water to Cover by 1 Inch, and Bring to a Boil Over High Heat. |
|
2
Done
|
Remove the Pan from the Heat, Cover, and Let Stand 10 Minutes. |
|
3
Done
|
Meanwhile, Fill a Medium Bowl With 1 Quart Water and 1 Dozen Ice Cubes. |
|
4
Done
|
Pour Off the Water from the Saucepan and Gently Shake the Pan Back and Forth to Crack the Shells. |
|
5
Done
|
Transfer the Eggs to the Ice Water With a Slotted Spoon and Let Cool 5 Minutes. |
|
6
Done
|
Peel the Eggs and Slice in Half Lengthwise; Transfer the Yolks to a Fine-Mesh Sieve. |
|
7
Done
|
Use a Spatula to Press the Egg Yolks Through the Sieve and Into a Bowl. |
|
8
Done
|
Add the Remaining Ingredients, Mashing the Mixture Against the Side of the Bowl Until Smooth. |
|
9
Done
|
Arrange the Whites on a Serving Platter. |
|
10
Done
|
Add the Egg Yolk Mixture to One Corner of a Large Plastic Storage Bag and Twist the Bag to Keep the Filling in the Corner. |
|
11
Done
|
Snip Off About 1/2 Inch of the Corner of the Bag and Squeeze the Filling Into the Egg Whites, Mounding the Filling Just Above the Whites. |
|
12
Done
|
Serve Immediately (the Deviled Eggs Can Be Made Up to 2 Days Ahead; Wrap the Peeled Egg White Halves Tightly With a Double Layer of Plastic Wrap and Place the Filling in a Zip-Lock Plastic Bag, Squeezing Out All the Air; Refrigerate Until Ready to Fill and Serve). |
