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Thursday, April 14, 2011

Deviled eggs

Chilled Deviled eggs make great Hors d'œuvre.

Here's a version of my basic deviled eggs.

5 eggs
1 tablespoon spinach artichoke dip (you can use your preferred salad dressing, mashed potatoes, cheese, mayo, garlic powder)
salt and pepper to taste
1 pinch paprika

Place eggs in saucepan, add salt and water. Cover and bring to boil. Remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool.
Peel and cut in half lengthwise. Remove yolks, combine with dip and salt and pepper. Mix together until smooth.
Refill each egg half with the yolk mixture and sprinkle with paprika.

Visit this link for more ideas of deviled eggs.

Also, more appetizer recipes at Foodnetwork

Great with Spiced apple juice with a lemon twist

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