Deviled Eggs

This is a classic picnic dish. Everyone loves deviled eggs. Simple recipe combines egg yolks, mayonnaise, celery, dill pickle, flat leaf parsley, salt, and hot sauce. Mixture is spooned back into egg white halves. Easy recipe to experiment with.

Ingredients -

6 Hard Cooked Eggs, peeled
3 tablespoons Mayonnaise
2 tablespoons minced Celery
1 tablespoon minced Dill Pickle
2 teaspoons chopped Fresh Flat-Leaf Parsley
1/8 teaspoon Kosher Salt
dash of Hot Sauce
Paprika

Preparation:

1. Place eggs in saucepan. Add enough cold water to cover completely.

2. Bring to rolling boil over high heat.

3. Reduce heat to low, and gently boil additional 12 minutes.

4. Remove saucepan from stovetop and place under cold running water. Run water long enough to properly chill eggs.

5. Peel eggs.

6. Halve hard cooked eggs lengthwise and pop the yolks from the whites, and set the whites aside.

7. Add yolks to small bowl. Stir in mayonnaise, celery, dill pickle, and parsley.

8. Mix the yolks with the mayonnaise in a bowl until the mixture is smooth and light.

9. Add the celery, pickle, parsley, and season with the salt and hot sauce.

10. Spoon the yolk mixture back into the whites and sprinkle with paprika.

11. Cover and refrigerate until ready to serve.

Cooking Tip

Hard Cooked Eggs

Found in a number of picnic recipes, and delicious by themselves, hard cooked eggs are easiest to peel when the eggs are purchased a week prior to cooking.

Cooking Tip

Pastry Bag

A pastry bag is a great way to pipe decorative swirls of deviled egg mixture back into the cooked egg white halves.