Gwannys Double Eggs Recipes

CLASSIC DEVILED EGGS

Steps:

• Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
• Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
• Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

DEVILED EGGS I

Steps:

• Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool.
• Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the paprika, mayonnaise, and dry mustard. Spoon mixture into the egg whites; cool and serve.

GWANNY'S "DOUBLE EGGS"

Steps:

• Put eggs on stove in cold water.
• Bring to boil, cover and remove from heat.
• Let them sit in hot water for 12-15 minutes.
• Pour off hot water and allow to sit in cold water until cool enough to handle.
• Peel eggs and cut in half, removing the yolks to a small bowl.
• Mash yolks and add the mashed potato.
• mixing well.
• Add mayonnaise, mustard, and vinegar to desired stuffing consistency; add salt and pepper.
• Stuff yolk mixture into the egg whites and refrigerate until ready to serve.
• Garnish with light sprinkling of paprika, if desired.
• NOTE: Adding a teaspoon of vinegar to the water before boiling the eggs will prevent the leaking out of egg white should the egg crack during the cooking process.

DEVILED EGGS, THREE WAYS

Steps:

• For the hard-boiled eggs: Fill a large, deep saucepan with a tight-fitting lid with 2 inches of cold water. Place the eggs in it and bring to a boil over medium-high heat. Immediately turn off the heat and cover with the lid. Let sit for 12 minutes. Transfer to a colander and rinse under cold water.
• Once cooled, peel the eggs and slice in half lengthwise. Scoop out the yolks and place 4 yolks in each of 3 bowls. Mash well with a fork.
• Line a large serving platter with the greens.
• For the pickles and capers: Add the mayonnaise, chopped capers, mustard and gherkins to one of the bowls of yolks and mash together until thoroughly incorporated. Season with salt and pepper. Divide the filling among 8 egg halves. Top each with some capers and place on the platter.
• For the wasabi and ginger: Add the mayonnaise and wasabi to the second bowl of yolks and mash together. Season with salt and pepper. Divide the filling among 8 egg halves. Top each with a slice of pickled ginger and a small piece of cucumber and place on the platter.
• For the sesame carrot: Add the mayonnaise, sesame oil, sesame seeds and carrot to the remaining bowl of yolks and mash together. Season with salt and pepper. Divide the filling among the remaining 8 egg halves. Top each with more sesame seeds and place on the platter.

DOUBLE EGGS

Steps:

• Boil eggs then cool and peel them.
• Cut eggs in half, separating the egg yolk from the egg white.
• Place cut egg white onto a serving dish.
• Mix egg yolk, mayonnaise, mustard, vinegar, and sugar in a bowl until it is firm not runny. Add more or less of each ingredient until it suits your taste.
• Fill egg whites with the yolk mixture.
• Chill then serve.
• Makes a delicious and easy appetizer.