Tuesday, November 9, 2010
Deviled eggs is one of the "have to have" appetizers for the Silbaugh house during the holiday's. They are great because you can make them the day before and serve while everyone is waiting for the Thanksgiving feast. Here is the recipe I have been using for years. I think I adapted it originally from Paula Dean, But I changed it up, because I love dill pickles and not sweet pickles.
8 large eggs, hard boiled and peeled
1/4 cup mayonnaise
1 TB prepared mustard
Salt and pepper, for taste
Paprika, for garnishing
1 TB chopped baby dills for garnishing -optional
Halve eggs lengthwise. Remove yolks and place in a small bowl.
Whisk together yolks mayonnaise, and mustard. Add salt and pepper, to taste.
Fill egg whites evenly with yolk mixture. I like to use a pastry decorator to put the yolks in. It helps smash them at the same time. Garnish with paprika,and pickles. Store covered in refrigerator.
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