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, 2008 |
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Frugal Recipes Michelle's Meals on a Budget
Deviled Eggs Deviled eggs are one of our family favorites and I always make a double batch so there will be enough for everyone, especially since they are cheap, cheap, cheap! There are lots of recipes for Deviled Eggs, or what some people refer to as Creamed Eggs, but the most important step is boiling the eggs properly! So, along with my own cherished recipe for Deviled Eggs, I've included step by step instructions for boiling a perfect egg! * * * Deviled Eggs are great for any time of the year, but especially for spring or summer picnics, and after Easter when you may have a few extra dozen on hand! (Just remember to NOT eat Easter Eggs, or any eggs, that have been at room temperature for more than 2 hours!!) Instructions: Place 6 large eggs (the fresher the better), in a pot of cold water, making sure the water covers the eggs by an inch or so. Bring water to a boil over medium-high heat, then cover and reduce to a simmer for 15-17 minutes (Not a minute longer!) Remove pot from stove and immediately run cold water over the eggs, flushing out the hot water carefully. Continue to run cold water for a minute or so, then set pot aside. (Follow this method exactly and you will have bright and solid yellow centers - no gooey stuff in the middle or gray rings around the edge - and the shells will peel off easily!) Now gently crack and peel each eggshell, rinsing and patting boiled egg with a paper towel to be sure there are no shell pieces remaining. Next, cut eggs in half lengthwise, using a sharp flat edged knife (not one with a serrated edge), for a smooth finish. As you cut each egg, empty the yellow center into a mixing bowl and gently place the white parts on a serving platter or in a plastic container.
Cream together until smooth and fluffy... You can also add other ingredients as well, including green olives, garlic powder, onions or whatever - but we love these so much we wouldn't change a thing. And even though we know they taste better chilled, we can't resist eating one before they even make it to the fridge. I hope your family will enjoy them as much as ours does! Please note: When taking eggs to a picnic or outdoor gathering, as with any dish prepared with mayonnaise, be sure to keep them chilled in a cooler so they will not spoil.
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