Wednesday, November 15, 2017

Devilled Eggs

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6 hard-cooked eggs, shelled
2 tbsp cream or mayonnaise (I like whipped dressing)
1-1/2 tsp vinegar (I prefer a couple of drops of Tabasco
dash of pepper
3/4 tsp prepared mustard
1/2 tsp Worcestershire sauce (optional)
1/4 tsp salt

Cut eggs in halves lengthwise.  Remove yolks;  fork through a sieve.  Add seasonings and beat until smooth and fluffy.

Fill egg whites with the mixture.  I use a piping bag.  Garnish tops with a dash of paprika, chopped parsley, or chopped chives.

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