WICKED DEVILED EGGS
When I was younger, Deviled Eggs always showed up at church potlucks or family reunions, and I wasn't a huge fan. But times have changed. Deviled Eggs have made a comeback and are actually a "trending" appetizer at many popular eateries. But you don't have to go out to get yummy Deviled Eggs; you can make them in your...
Provided by Jamie Tarence
Categories Other Appetizers
Time 40m
Number Of Ingredients 9
Steps:
- 1. Place eggs in pan; cover eggs completely with water.
- 2. Put lid on pan and bring to boil; immediately remove from heat.
- 3. Let covered pan sit for 17 minutes.
- 4. When timer goes off, immediately pour off hot water.
- 5. Fill pan with cold water and a little ice to stop the cooking process.
- 6. Tap each egg on a hard surface until cracked all over.
- 7. Gently roll the eggs on a hard surface to loosen the shell.
- 8. Hold egg under cold running water while removing shell (this makes it easier).
- 9. Slice eggs in half lengthwise; gently squeeze whites to "pop out" yolks into a bowl.
- 10. Add mayo, Dijon mustard, relish, Worcestershire, lemon juice, salt & pepper; mash gently with fork until combined.
- 11. Fill the egg halves with filling, then sprinkle with paprika.
- 12. Arrange Wicked Deviled Eggs on an egg plate.
- 13. Chill 2-3 hours if possible before serving.
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