Ingredients:
Eggs
Mayonnaise
Fresh Chives (optional)
Also:
Medium sandwich bag
Large star tip (optional)
1. Boil your eggs for about 10-15 minutes. Let cool completely.
[I boiled them the day before I needed them and put them in the fridge overnight.]
2. Slice each egg in half, vertically. Remove and reserve the yolks in a medium bowl.
3. Store the empty halves in a deviled egg holder or tray.
This tray has holders that are actually ice packs. It holds items cool for 4-6 hours: perfect for picnics!
4. Mix in mayo to taste. Use a fork to mash it all together.
I started with about 3 tbsps for 15 yolks, but ended up using about 1/2 cup. Add a little at a time until it's as creamy as you want it to be.
5. Cut a hole in the corner of a sandwich bag and insert a large star tip.
If you don't have a star tip, just cut a 1/4" hole in the corner of the bag.
6. Fill the bag with the yolk mixture. Zip the top of the bag!
7. Squeeze out the yolk mixture into the waiting eggs. Add sprigs of fresh chives as garnish.
You can mix it up as you'd like. Try using salad dressing, adding paprika or other spices. I like to keep it simple.
Do you add anything else to your deviled eggs?
This is one of my favourite foods to eat..my husband's grandma used to make them for us and would add tini bit of curry powder and tabasco sauce...yummy...thank you so much for sharing...xo
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