Monday, November 7, 2011

Deviled Eggs for a Crowd...

In a hurry to make a homemade appetizer? Stop looking further--this recipe is just for YOU! Most importantly it is tasty and easy to make! Get cooking!

Brenna's Deviled Eggs

Deviled Eggs
Author: Brenna Bowers
Makes: 28 half eggs (14 whole eggs)

14 whole eggs
6 Tablespoons mayo
1 Tablespoons cider vinegar
2 teaspoons Dijon mustard
½ teaspoons Worcestershire
Pinch of salt and white pepper
1 stalk of green onion, minced (garnish)
Dusting of paprika (garnish)

Perfect Hard Boiled Eggs: Place a large pot of cold water on the stove.  Place whole eggs into the water and turn on heat. Once the water begins to boil (rapid bubbles form), turn off the heat, cover with a lid and set a timer for 8 minutes. Once the timer rings, remove the eggs from the hot water into a bowl of ice water.

Peel each egg and slice in half with a clean knife. Place the whites onto a fancy plate and the yolks into a large mixing bowl. To the yolks, add mayo, vinegar, mustard, Worcestershire, salt, pepper and whisk well.  Place mixture into a piping bag with large star tip (#7).

Pipe the egg mixture back into the egg whites.

To garnish: mince the green onion and sprinkle a little on each egg. Dust each egg with a light dusting of paprika for color.

Chill until ready to serve.

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