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<blockquote data-quote="moreluck" data-source="post: 2791291" data-attributes="member: 1246"><p><span style="font-size: 22px"><strong>Classic Deviled Eggs (Amy Zoe)</strong></span></p><p> </p><p><span style="font-size: 18px"><strong>About This Recipe</strong></span></p><p>"Glad I doubled this recipe. They disappeared faster than it took to make them. I will post the recipe as written, but I did use 12 eggs and a spicy brown mustard for a little kick. Recipe courtesy of Mary Nolan from Chic and Easy."</p><p></p><p></p><p><span style="font-size: 18px"><strong>Ingredients </strong></span></p><ul style="margin-left: 20px"> <li data-xf-list-type="ul">6 eggs</li> <li data-xf-list-type="ul">1/4 cup mayonnaise</li> <li data-xf-list-type="ul">1 teaspoon white vinegar</li> <li data-xf-list-type="ul">1 teaspoon yellow mustard</li> <li data-xf-list-type="ul">1/8 teaspoon salt</li> <li data-xf-list-type="ul">fresh ground black pepper, to taste</li> <li data-xf-list-type="ul">smoked spanish paprika, for garnish</li> </ul><p><span style="font-size: 18px"><strong>Directions</strong></span></p><ol> <li data-xf-list-type="ol">Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs.</li> <li data-xf-list-type="ol">Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute.</li> <li data-xf-list-type="ol">Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.</li> <li data-xf-list-type="ol">Crack egg shells and carefully peel under cool running water.</li> <li data-xf-list-type="ol">Gently dry with paper towels (I used a kitchen towel).</li> <li data-xf-list-type="ol">Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.</li> <li data-xf-list-type="ol">Mash the yolks into a fine crumble using a fork.</li> <li data-xf-list-type="ol">Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.</li> <li data-xf-list-type="ol">Evenly disperse heaping teaspoons of the yolk mixture into the egg whites.</li> <li data-xf-list-type="ol">Sprinkle with paprika and serve.</li> </ol></blockquote><p></p>
[QUOTE="moreluck, post: 2791291, member: 1246"] [SIZE=6][B]Classic Deviled Eggs (Amy Zoe)[/B][/SIZE] [SIZE=5][B]About This Recipe[/B][/SIZE] "Glad I doubled this recipe. They disappeared faster than it took to make them. I will post the recipe as written, but I did use 12 eggs and a spicy brown mustard for a little kick. Recipe courtesy of Mary Nolan from Chic and Easy." [SIZE=5][B]Ingredients [/B][/SIZE] [INDENT][LIST] [*]6 eggs [*]1/4 cup mayonnaise [*]1 teaspoon white vinegar [*]1 teaspoon yellow mustard [*]1/8 teaspoon salt [*]fresh ground black pepper, to taste [*]smoked spanish paprika, for garnish [/LIST][/INDENT] [SIZE=5][B]Directions[/B][/SIZE] [LIST=1] [*]Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. [*]Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. [*]Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute. [*]Crack egg shells and carefully peel under cool running water. [*]Gently dry with paper towels (I used a kitchen towel). [*]Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. [*]Mash the yolks into a fine crumble using a fork. [*]Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well. [*]Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. [*]Sprinkle with paprika and serve. [/LIST] [/QUOTE]
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