The term "deviled" in food dates back to the 18th century, and in the 19th century appeared in print referring to the use of particularly hot spices in cooking. These eggs are definitely deviled!
Prep Time: 30 Minutes | Cook Time: 10 Minutes | Makes: 20-24 halves
Ingredients:
12 eggs
1/4 cup mayonnaise
1/4 cup Heinz English Salad Cream
1/4 teaspoon salt
1/4 teaspoon pepper
1-2 tablespoons Keen's Prepared Hot Mustard
2 tablespoons green onion, chopped
1/2 cup celery, finely diced
Garnish
paprika
chives or green onion
2-3 radishes
Instructions:
- Hard boil eggs. To reduce cracking, place eggs in water prior to boiling, then bring to boil. Turn down heat; if you let eggs rumble in hard boiling water the whites will get tough and rubbery.
- Add 1-2 tablespoons of vinegar to water, to help peel eggs.
- Once hard boiled, place eggs in ice water to cool. The quicker the cooling, the less chance of having the eggs have that grey ring. Also, I find the colder the egg, the easier to peel.
- Once eggs are peeled, cut in half and gently squeeze to remove yolk. Place hard yolks in bowl.
- Crumble yolks and combine with remaining ingredients.
- Dollop filling in eggs, and garnish with paprika, chives and sliced radishes..
- Serve chilled. Makes 20-24 halves.
The prairies encompass everything I love. The quiet, distant sounds that calm; the open air that inspires; the smells that bring comfort, and the sunshine that warms me. My Prairie Story is about sharing all the good things that have been instilled in me growing up and living on the prairies - my new and old family recipes, nurturing my homegrown garden, making my house a home, getting away to our cabin at the lake, and just keeping up with life! ~ Alison Zulyniak
What beautiful pictures. Those eggs look wonderful.
ReplyDeleteI love eggs and I can have it for every meal ... this version of deviled eggs looks wonderful!
ReplyDeleteI had to feature you this week on My Meatless Mondays. I have been making deviled eggs over and over, the past few weeks. I took one look at yours and I knew how to improve mine. Of course it would help if I knew what that Heinz English salad cream is. Share the secret, please.
ReplyDeleteThanks Chaya!! Here's a link to Heinz English Salad Cream - http://www.heinzitup.com/products.asp?c=7
ReplyDeleteIf you can't find it, a coleslaw dressing would be comparable.