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- Serving: Makes 12 eggs
Variations to the basic recipe
Use yogurt, cream, light mayonnaise or salad dressing. You may also add a small amount of softened cream cheese to the mixture.
You always need a tang of some sort; this can be curry powder, vinegar, lemon juice, or the classic mustard in any form—Dijon, brown, yellow, honey mustard, or even a little mustard powder.
Are you a chunky food fan? Add minced onion, green or red pepper, green onions, finely chopped red onion, chopped olives, green chilis, capers or celery.
Feel like making high society deviled eggs? Add minced lobster, shrimp, smoked salmon, or caviar. Emeril Lagasse, the famous Food Network chef, uses lump crabmeat, real mayonnaise, and a garnish of caviar.
- 1 dozen eggs, boiled, shelled, and cut in half
- 1 tablespoon mustard
- 2 tablespoon Miracle Whip or mayonnaise
- Salt and pepper to taste
- Boil the eggs for 12 to 15 minutes. Drain and place under running cold water, or plunge into a bowl of ice water until cooled. At this point you can store them in the refrigerator for three to four days before using.
- Crack and peel the eggs when ready to assemble. Cut in half lengthwise and gently "pop" the yolk into a bowl. (Hint: use eggs that are at least a week old, they peel easier than fresh eggs.)
- Add the dressing and mustard, season with salt and pepper, then mash until fairly smooth. Carefully spoon back into the egg white halves and garnish. You can pipe the yolk mixture through a pastry bag, too.
- Garnishes: crumbled bacon, paprika, dill sprigs, nasturtiums, chopped chives, chili powder, capers, red or green pepper.