Start The Party Off With Deviled Eggs
Spicy Deviled Eggs
Are you looking for an universally great appetizer which people really love to eat? If you answered yes then give our deviled eggs recipe a try.
If you're looking to fill the stomach of your guest before the main course, consider serving our egg appetizer recipe which is a great opening snack for your next event.
I have attended many parties and social events (more than I care to count and remember) where appetizers were served.
These tasty treats are probably the most popular appetizer by far, beating out many of the other party favorites such a chicken wings, meatballs, and vegetable trays.
I learned how to make these tasty egg treats many years ago.
So over the years I have played around with and tweaked this recipe to perfection.
I've seen deviled eggs served during many different occasions including baby showers, barbecues, birthday parties, picnics, family gathers, office parties and during soul food Sunday dinner too.
Here is the recipe for your enjoyment.
Deviled - Eggs Recipe
- 8 large eggs
- 1 teaspoon prepared mustard
- 1 tablespoon pickle juice
- 1/2 cup mayonnaise
- salt and pepper
- lettuce (optional)
Cookware and Utensils:
- 1 small boiling pot
- 1 sieve
- 1 small mixing bowl
- 1 pastry bag (optional)
- 1 serving dish
- As always, the key to great cooking is to be prepared and to use quality ingredients.
- This recipe works best if you use fresh eggs. Ask you grocery store clerk for the freshest eggs, less than 7 days old.
- Place your eggs in a saucepan and cover with at least one inch of cold water. Bring water to a boil over medium-high heat. Cook eggs for 8-10 minutes after water begins to boil. Remove from heat and rinse eggs in cold water so that they peel more easily.
- Peel the eggs and halve them lengthwise. Remove the yolk, setting egg whites aside. Push yolks through a fine sieve into a small mixing bowl. If youre without a sieve just mash the yolks well with a spoon or fork.
- Combine the yolk mixture together with mayonnaise, prepared mustard and pickle juice to produce a smooth texture. Season with salt and pepper to taste and give one finally mixing.
- Using a teaspoon or pastry bag fill egg white halves with mixture. Place egg halves on serving dish, cover with plastic rap. Refrigerate for about 1 hour.
Just before serving, slightly garnish each egg halve with paprika. If desired serve on washed lettuce leaves.
This recipe provided courtesy of http://www.soulfoodandsoutherncooking.com/