Deviledeggsbymarlborocountrycookbook Recipes

DEVILED EGGS BY MARLBORO COUNTRY COOKBOOK

Steps:

• Peel Eggs.
• Cut in half lengthwise.
• Remove yolks and put into small bowl and mash (I put them in a gallon sized zip lock and squish).
• Add remaining ingredients and mix (squish) well.
• Spoon (or cut corner off zip lock and pipe) filling into the whites.
• Refrigerate until serving.

MARZETTI'S DEVILED EGGS

Steps:

• Hard boil the eggs. We start them in cold water, cover the pan and bring to a boil for 5 minutes. Then remove from the heat and let set for 15 minutes. Then cool them down with ice water and peel. Cut lengthwise and put the yolks in a bowl and the whites on a tray (I like to use pie plates, because they can be covered with plastic wrap and not smash the eggs). Mash up the yolks with a fork or pastry blender. Stir in the Marzetti's Coleslaw Dressing until you have the desired consistency. Taste it -- you might want to add a bit of salt and pepper. Fill the egg white with the mixture and sprinkle with paprika. Refrigerate until serving time.
• TIP #1: Add about 1 tablespoon of salt to the cold water, and the eggs will be a lot easier to peel.
• TIP #2: Put the filling mixture into a ziploc bag. Cut off a corner and simply squeeze the filling into the egg whites.

THE BEST DEVILED EGGS

Steps:

• Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
• Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
• Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.