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Begin by boiling the eggs according to your preferred method. This is how I do it: Place the eggs in a saucepan and cover with tap water. Bring them to a boil over high heat. Reduce the heat so the water boils gently. Allow the eggs to boil for 10 minutes, no more--no less. Drain well and rinse in cold water until cool enough to handle. When the eggs are cold, peel them. Rinse the peeled eggs to remove any pesky shell bits that may be hiding and slice them in half. Place the yolks in a small dish. Add the mayo, mustard, salt and pepper. Mash it all together and beat with a fork until smooth. Use a small spoon to stuff the deviled yolk mixture into the empty cavity of each egg white. Divide the mixture up as evenly as you can. Arrange the eggs on a serving platter and dust generously with paprika. Serve cold. These may be prepared the day before serving if desired. Double, Triple or Quadruple the recipe as necessary. If you make a very large batch then use electric beaters to whip the filling before stuffing it back into the whites. TIP: Older eggs are easier to peel than fresh eggs. Fresh eggs are the ones that shells always wants to stick to. So when you go to boil eggs, choose the ones that have been sitting in the fridge the longest. I've heard tell of putting a dab of caviar in the middle of the yolk filling to be extra fancy. Red or black caviar can be found at some large supermarkets along with the canned fish. It doesn't cost as much as you'd think, so have a look see the next time you're entertaining your snooty inlaws. Makes 6 servings. Per Serving (excluding unknown items): 128 Calories; 11g Fat (76.9% calories from fat); 6g Protein; 1g Carbohydrate; trace Dietary Fiber; 216mg Cholesterol; 156mg Sodium. Exchanges: 1 Lean Meat; 1 1/2 Fat.
[Home] [GFCF Recipe Index] [Frugal Food Storage] [Biblical Womanhood] [Archived Recipe Index] [Links] [New Blog] [Old Fashioned Education] [Prairie Homemaker] [My Mother's Blog] GFCF = Gluten Free & Casein Free
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