Categories

archive Block
This is example content. Double-click here and select a page to create an index of your own content. Learn more.


Authors

archive Block
This is example content. Double-click here and select a page to create an index of your own content. Learn more.
Deviled Eggs

Deviled Eggs

Makes 12 halves

6 eggs
¼ cup mayonnaise
2 ½ t yellow mustard
1 ½ T sweet pickle relish
Salt and pepper
Paprika or herbs to garnish

Place the eggs in a saucepan large enough to hold them in a single layer. Cover with enough cold water to reach 1 inch above the eggs. Bring eggs to a boil. As soon as the boil is reached, remove the pan from the heat and cover with a lid. Allow eggs to sit, covered for 15 minutes.

Drain immediately and run under cool water. When cool enough to touch, peel, either under the water or rinsing thoroughly after each egg is peeled. Cut each peeled egg in half. Rinse the whites if necessary and set aside on a tray or platter. In a small bowl, mash the yolks with the back of a fork. Blend in mayonnaise, mustard and relish. Taste, then season with salt and pepper.
Fill the whites evenly with this mixture, either with a small spoon or piping bag. Garnish each egg half with paprika or herbs.

Spring Fava Beans

Spring Fava Beans

Dill Dressing

Dill Dressing