Deviled Eggs Recipe

1. Place eggs in a saucepan filled with enough water to come to 1 inch above eggs.

2. Heat until water simmers, then reduce heat to below simmering; cook for 20 minutes.

3. Immediately cool eggs in cold water to prevent further cooking.

4. Tap egg to crack shell. Roll egg between hands to loosen shell, then peel. Hold egg under running cold water to help ease off shell.

Note: Eggs cooked at too high temperature will cause discoloration. This is due to a combination of sulfur and iron in the egg. They are still good to eat.

Deviled Eggs:

12 hard-cooked eggs
1/8 to 1/4 cup chopped sweet pickles
1/4 teaspoon salt
2 tablespoons chopped onions
1 tablespoon mustard
2 teaspoons pickle juice
1/4 cup salad dressing
Red pepper to taste

1. Cut peeled eggs lengthwise in half.

2. Slip out yolks; mash with a fork.

3. Using the food processor, chop onions and pickles.

4. Mix salad dressing, egg yolk, and mustard thoroughly. Add onions, pickles, pickle juice, and seasonings.

5. Fill egg whites with egg yolk mixture, heaping it up lightly. Garnish with paprika or slices of stuffed olives. Keep in refrigerator until serving time.




After preparation of this deviled eggs recipe, store in refrigerator covered with wrap until served. This deviled eggs recipe from Makin' Memories is a true holiday favorite. Indeed, this deviled eggs recipe is one of the most popular recipes in Makin' Memories.