DEVILED EGGS
DEVILED EGGS



Deviled eggs are a great addition to
any picnic, party or holiday spread.
They're easy to make and fun to eat.

(Makes: 1 Dozen Eggs, 2 Dozen Halves)



Ingredients:
12 hard-boiled eggs
Coarse salt and freshly
ground black pepper
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For Curried Deviled Eggs



Ingredients:
3 1/2 tablespoons Homemade
Mayonnaise, or prepared
1 teaspoon curry powder
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For Basil Pesto Deviled Eggs



Ingredients:
1/2 cup fresh basil leaves
roughly chopped
3 tablespoons Homemade
Mayonnaise, or prepared
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For Crme Frache Deviled Eggs



Ingredients:
3 tablespoons crme frache
2 teaspoons Dijon mustard
4 cornichons, minced
(about 1 tablespoon)



Preparation:
1. Peel hard-boiled eggs and cut them lengthwise.
Carefully remove yolks; place 4 yolks in each of three bowls.
Set whites aside. Mash yolks with a fork.

2. Add mayonnaise and curry powder to one bowl; mix.
Season with salt and pepper.

3. Place basil and mayonnaise in bowl of a food processor;
blend about 2 minutes. Add basil mixture to second
bowl of yolks; mix. Season with salt and pepper.

4. Add crme frache, mustard, and
cornichons to last bowl of yolks; mix.
Season with salt and pepper.

5. Fill eight reserved egg-white halves
with each filling; serve.
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