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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Bettylou's Deviled Eggs Recipe

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This recipe for Bettylou's Deviled Eggs is from The Buzzelli Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
> One dozen eggs
>2 tsp Dijon mustard
>1/3 cup mayonnaise
>1/4-1/2 tsp tabasco sauce
>salt and pepper
>paprika
Directions:
Directions:
~Gently add the eggs one at a time to a sauce pan, cover with water 1 1/2 over
~ Bring to a boil and lower to a slow boil for 13 minutes
~ Remove eggs and place in an ice bath until cooled
~ Slice egg with shell on and scope egg out with spoon
~ Place yolk in a bowl and egg white in platter
~ With fork mash the yolks and add mustard, mayo, tabasco sauce, salt and pepper
~ spoon egg yolk mixture into egg white halves, sprinkle with paprika...for a real kick you can use smoked paprika
Number Of Servings:
Number Of Servings:
24 deviled egg halves

 

 

 

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