Deviled Egg

Jean loves to make Deviled Eggs for potluck. Check here and here. It is a simple dish to make and you can make it ahead of time.

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Deviled Eggs are best served chilled from the refrigerator.

Ingredients

  • hard boiled eggs, peeled
  • finely chopped celery
  • a pinch of salt
  • ground black pepper
  • miracle whip
  • paprika

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Click on the link below for the instructions.

Instructions

IMG_5137Slice the egg into half. Remove the egg yoke and place in a bowl and the egg white in a platter. Over cooking the egg will result a greenish yoke on the outside. I cook my hard boiled egg by placing the eggs in cold water and bring the water to a boil. Remove the pot from the stove and let it sit for 12 minutes, covered. This way, my hard boiled eggs will never over cooked. I also learned from Jean that in order to peel the egg without it sticking to the shell, put the eggs in icy cold water after they are cooked.
IMG_5139Jean has a neat container specially made for Deviled Eggs.
IMG_5144Mash the egg yoke with a fork until you get a fine crumb.

Mix in the finely chopped celery. A rib of celery is enough for a dozen eggs.

IMG_5148Blend in a few tablespoons of Miracle Whip.

Season with salt and ground black pepper.

IMG_5151Scoop the egg yoke mixture back into the half egg whites.Sprinkle with paprika. Chill in the refrigerator for at least 2 hours before serving.

Jean, thank you for sharing so much with us. You are a great demonstrator and a good leader to the Gilmore Park Church Community Kitchen.

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  1. great pictures, but next time cook your eggs less so you don’t have green in your yolks. Interesting recipe with celery in it. I will have to give them a try.

    1. Put eggs in cold water (enough in pan to cover them past the top), bring to boil. After cooking place eggs in ice cold water for 10-15 mins. There won’t be any green ring or yolk, which is the sulphur inherent in the yolk itself.

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