Happy “Deviled Eggs” Day!

Deviled Eggs by Sally Cakes and Mamma McBride

“Poker Eggs

 

Sally likes to call hers “Poker Eggs” and after trying them for myself I am willing to “bet” you will love them!

 

Ingredients

12 Eggs

¾ Cup Mayo

½ tsp of dry mustard

Worcestershire Sauce

Paprika

 

Directions

1.)   Place Eggs in a sauce pan and completely cover with cool water.

2.)   Bring to a rapid boil, turn off heat, and cover for 13-18 minutes.

3.)   Place cooked eggs in an ice bath.

4.)   Peel eggs and cut lengthwise.

5.)   Remove the yokes and add mayo, dry mustard, and Worcestershire sauce to the yokes.

6.)   Mash with a fork or potato masher and place in a zip-lock bag.

7.)   Cut a small hole in the corner of the zip-lock bag and begin piping mixture onto the eggs.

8.)   Refrigerate up to eight hours.

 

Now that I have attempted, tasted and enjoyed the “poker eggs” I will look forward to trying a new and different version next week.  Use some of the optional ingredients and let me know what you come up with!

 

 

(Optional)

 

Avocado

Bacon

Capers

Carrots

Cayenne Powder

Celery

Cheddar Cheese

Chiles

Chives

Cilantro

Cream Cheese

Cumin Powder

Curry Powder

Dill (Dry)

Dill Pickles

Dijon Mustard

Garlic Powder

Green Pepper

Horseradish (Rhonda recommends it!)

Jalapeno

Lemon Juice

Lime Juice

Olives

Onions

Parsley

Ranch Dressing

Blue Cheese Dressing

Tabasco

Tomatoes

Tomatoes (Sun Dried)

White Wine Vinegar w/ dash of sugar

 

Garnishes

Paprika

Parsley

Pea Shoots

Sprouts

 

Happy “Deviled Eggs” Day!

Ingredients

  • 12 Eggs
  • ¾ Cup Mayo
  • ½ tsp of dry mustard
  • Worcestershire Sauce
  • Paprika
  • Now that I have attempted, tasted and enjoyed the “poker eggs” I will look forward to trying a new and different version next week. Use some of the optional ingredients and let me know what you come up with!
  • (Optional)
  • Avocado
  • Bacon
  • Capers
  • Carrots
  • Cayenne Powder
  • Celery
  • Cheddar Cheese
  • Chiles
  • Chives
  • Cilantro
  • Cream Cheese
  • Cumin Powder
  • Curry Powder
  • Dill (Dry)
  • Dill Pickles
  • Dijon Mustard
  • Garlic Powder
  • Green Pepper
  • Horseradish (Rhonda recommends it!)
  • Jalapeno
  • Lemon Juice
  • Lime Juice
  • Olives
  • Onions
  • Parsley
  • Ranch Dressing
  • Blue Cheese Dressing
  • Tabasco
  • Tomatoes
  • Tomatoes (Sun Dried)
  • White Wine Vinegar w/ dash of sugar
  • Garnishes
  • Paprika
  • Parsley
  • Pea Shoots
  • Sprouts

Instructions

  1. Place Eggs in a sauce pan and completely cover with cool water.
  2. Bring to a rapid boil, turn off heat, and cover for 13-18 minutes.
  3. Place cooked eggs in an ice bath.
  4. Peel eggs and cut lengthwise.
  5. Remove the yokes and add mayo, dry mustard, and Worcestershire sauce to the yokes.
  6. Mash with a fork or potato masher and place in a zip-lock bag.
  7. Cut a small hole in the corner of the zip-lock bag and begin piping mixture onto the eggs.
  8. Refrigerate up to eight hours.
http://CEOofTheHouse.com/deviled-eggs/

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