My deviled egg recipe has been a work in progress since I was in high school and just the past few years has it stayed completely the same and I am pleased with it. These are not your normal mayo/yellow mustard/paprika eggs. Not that I have anything wrong with those, I just like making mine a little crazier. I will pretty much devour any deviled egg though. Munch.
Ingredients for 12 Deviled Eggs (Can be doubled for 24):
- 6 old eggs (Buy eggs 3 weeks in advance. Will make easier to peel.)
- 2 Tb minced onion
- 2.5 t dijon mustard
- 2 t yellow mustard
- 1 Tb mayo
- 1 t white distilled vinegar
- 1/2 t dill weed
- 1 t fresh lemon zest
- Salt and pepper to taste
- Paprika
- Chopped green onions
- Gallon bag
Put your eggs in pot and fill pot 1 inch over tops of eggs. Cook uncovered on high heat until they come to a boil and then remove from heat and cover and set timer for 20 minutes. Once time is up, put pot in sink and run cold water over eggs for 15 minutes. Peel eggs and slice in half.
Remove yolks and put in a medium sized bowl. Combine all ingredients except paprika and green onion and pop into a food processor to blend together into a nice smooth and creamy sauce. Transfer sauce to a gallon bag and cut a small part of tip off and squeeze bag to fill the eggs. Top eggs with paprika and chopped green onion and refrigerate. Yum.
No comments:
Post a Comment