Deviled Eggs-two fantastic egg dishes fast and easy with basically one recipe. This Deviled Eggs recipe is a creamy egg mix, perfect for an appetizer or sandwich.
- 6 hard-boiled eggs
- 1/4 cup mayonnaise
- 1/4 cup yogurt
- 1 tsp dijon mustard
- salt and pepper to taste
- 1 tsp white vinegar
- A few drops of Tabasco or other hot sauce
Deviled Eggs Sandwich
- 1 stalk celery minced
- 2 Tbsp green onions minced
- 2 Tbsp red bell pepper minced
- 8 bread slices of your favorite
- tomato slices
To hard boil eggs, place them in a saucepan and cover with at least an inch of water. Bring to a boil, then remove from heat, cover, and let sit for 10 to 12 minutes.
Remove shells from eggs and cut lengthwise. Carefully remove yolk and place in small bowl. Mash yolk with a fork and add remaining ingredients. Mix well.
Spoon mixture back into egg white halves. You can do this with a spoon or fill a ziplock bag or a pastry bag with the eggs mixture, cut the tip of the bag and fill the egg by pressing mixture out. Dust with paprika.
Makes 12 deviled eggs. Cover lightly with plastic wrap and refrigerate for up to one day before serving.
Variation: Make as above but cut the top 1/3 of each egg carefully removing the yolk. Mix other ingredients then refill the egg with the mix. Decorate with raisins and carrots. Add some finely grated sharp cheddar cheese.
Deviled Eggs Sandwich
Chop the egg whites and mash the yolks. Mix with the delivered egg mixture and the "extras" for the sandwich. Top the bread with optional mayonnaise and mustard plus lettuce and tomato.
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