Kooking with Ken

Deviled Eggs in Three Variations

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There are many variations on this favorite. Here are three variations. Note, I am listing quantities as per egg (2 halves), so multiply by the number of eggs you wish to make.

Enough to cover Water
Number you desire eggs
1 tablespoon per egg Mayonnaise
1/4 teaspoon vinegar (optional)
dash per egg Mustard (for traditional flavor)
dash per egg Paprika (for traditional flavor)
1 teaspoon per egg pickle relish (for dill flavor)
small piece per egg fresh dill (for dill flavor)
1 teaspoon per egg peperchini chopped fine (for spicy flavor)
dash per egg chili powder (for spicy flavor)

  1. Bring a pot of water to boil, enough water to cover the eggs with 1 1/2 inches of water above the egg.
  2. Reduce heat to low and add eggs.
  3. Heat 10 minutes.
  4. Use a slotted spoon to transfer eggs to a bowl of ice water.
  5. Allow to stand a few minutes.
  6. Start a crack in the eggs and peal.
  7. Cut in half lengthwise.
  8. Use spoon to remove hard yoke to a bowl, setting the white into a serving tray.
  9. Mash yoke.
  10. Add mayonnaise

    The remaining instructions depend of what flavor you are choosing.

  11. For traditional, add mustard, mix, fill empty white with yoke mixture, and top with a dash of paprika.
  12. For dill, add relish, mix, fill empty white with yoke mixture, and top with a piece of fresh dill.
  13. For spicy, add chopped peperchini, mix, fill empty white with yoke mixture, and top with chili powder
  14. For all, chill until served.


This page last updated: Thursday, 05-Jan-2017 23:12:37 EST
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This web site started because of my enjoyment in cooking and desire to share simple recipes. This web site is for your benefit and I make no profit on it. After 7 years of trying to cover the costs with donations, I reluctantly introduced advertising in 2013 as a way to finance this site, but it doesn't cover all the costs. A non-tax deductible donation to help cover the cost of operating this web site may be made to Kesign Design Consulting through PayPal ...



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