Deviled eggs

[Guest guest]

You thought you were just going to get a recipe for deviled eggs. Well, you

will get that and more from my wife who has shared family tradition

regarding boiling an egg.

First here is the recipe for deviled eggs:

Slice the boiled egg long ways from the narrowest end to the widest end of

the egg.

Now remove the yellow egg yokes from each half of the egg and place them in

a bowl.

Add some pickle relish to the bowl of egg yokes. Since I am a diabetic she

adds chopped or diced dill pickles to the bowl. If you wish to get fancy

you might add a tiny bit of chopped onion or chopped or diced olives.

For non-diabetics sweet pickle relish is used in place of the dill pickles.

Now add to the bowl of egg yokes and pickles a little bit of mayonnaise. We

prefer Helman's lite mayonnaise, since it does not contain any sugar as most

other mayonnaises do.

Also add a tiny bit of yellow mustard. Now take a fork and mix all of the

ingredients well being sure to mash the yellow egg yokes in the process.

Once this is done the stuffing for the white boiled egg cups or shells, the

soft shells is ready to be placed back in the pockets of the remaining egg

whites.

Now you have half a boiled egg with some pretty good looking stuffing in

them.

Salt and black pepper the eggs to your taste, and if you wish to add a

little more color just sprinkle a little red paprika on top.

Now your eyes can see many colors: white, yellow, green, black and red.

Your taste buds are now ready for a delicious treat.

Enjoy!

I prefer the dill pickles, but the type of relish is optional as well as

whether or not you use onion, olives or paprika.

Tips on boiling and shelling an egg:

The secret to getting a pure yellow yoke is in how the egg is boiled. Place

tap water in a pan and be sure you have a lid that fits the pan.

Now place the number of eggs you wish to boil in the water and bring the

water to a boil.

When the water starts to boil place the lid on top of the pan and remove the

pan from the hot burner and let it sit for twelve minutes; no more and no

less.

Place the pan of boiled eggs in the sink and run cold tap water over it

until you can take out the eggs with your hand and tap the boiled egg on the

sink or counter at the widest end of the egg. Once the egg has cracked

continue to rinse it under running cold water while removing the outer hard

shell. There is a very thin membrane between the egg white and the hard

shell. If you can get under this it makes removing the hard shell very easy

or at least easier depending on the age of the egg.

It is easy to damage the egg whites if the egg is very fresh, say less than

a week old.

For easy shelling eggs that are two to three weeks old are easier to do.

Once you slice the boiled egg you will know if you did it right. Egg yokes

cooked or boiled for exactly twelve minutes are a pretty yellow. Egg yokes

cooked for a longer period of time have a green tint to them and some may

appear chartreuse.

[Guest guest]

thanks for that recipe I've asked around but really got no where.

Best regards,

Bonnecarre

Deviled eggs

> You thought you were just going to get a recipe for deviled eggs. Well,

you

> will get that and more from my wife who has shared family tradition

> regarding boiling an egg.

> First here is the recipe for deviled eggs:

> Slice the boiled egg long ways from the narrowest end to the widest end of

> the egg.

> Now remove the yellow egg yokes from each half of the egg and place them

in

> a bowl.

> Add some pickle relish to the bowl of egg yokes. Since I am a diabetic

she

> adds chopped or diced dill pickles to the bowl. If you wish to get fancy

> you might add a tiny bit of chopped onion or chopped or diced olives.

> For non-diabetics sweet pickle relish is used in place of the dill

pickles.

> Now add to the bowl of egg yokes and pickles a little bit of mayonnaise.

We

> prefer Helman's lite mayonnaise, since it does not contain any sugar as

most

> other mayonnaises do.

> Also add a tiny bit of yellow mustard. Now take a fork and mix all of the

> ingredients well being sure to mash the yellow egg yokes in the process.

> Once this is done the stuffing for the white boiled egg cups or shells,

the

> soft shells is ready to be placed back in the pockets of the remaining egg

> whites.

> Now you have half a boiled egg with some pretty good looking stuffing in

> them.

> Salt and black pepper the eggs to your taste, and if you wish to add a

> little more color just sprinkle a little red paprika on top.

> Now your eyes can see many colors: white, yellow, green, black and red.

> Your taste buds are now ready for a delicious treat.

> Enjoy!

> I prefer the dill pickles, but the type of relish is optional as well as

> whether or not you use onion, olives or paprika.

>

> Tips on boiling and shelling an egg:

> The secret to getting a pure yellow yoke is in how the egg is boiled.

Place

> tap water in a pan and be sure you have a lid that fits the pan.

> Now place the number of eggs you wish to boil in the water and bring the

> water to a boil.

> When the water starts to boil place the lid on top of the pan and remove

the

> pan from the hot burner and let it sit for twelve minutes; no more and no

> less.

> Place the pan of boiled eggs in the sink and run cold tap water over it

> until you can take out the eggs with your hand and tap the boiled egg on

the

> sink or counter at the widest end of the egg. Once the egg has cracked

> continue to rinse it under running cold water while removing the outer

hard

> shell. There is a very thin membrane between the egg white and the hard

> shell. If you can get under this it makes removing the hard shell very

easy

> or at least easier depending on the age of the egg.

> It is easy to damage the egg whites if the egg is very fresh, say less

than

> a week old.

> For easy shelling eggs that are two to three weeks old are easier to do.

> Once you slice the boiled egg you will know if you did it right. Egg

yokes

> cooked or boiled for exactly twelve minutes are a pretty yellow. Egg

yokes

> cooked for a longer period of time have a green tint to them and some may

> appear chartreuse.

>

>

>

>

>

>

[Guest guest]

Deviled eggs are also good with some garlic powder added. I also sometimes

make them with tuna added.

Deviled eggs

You thought you were just going to get a recipe for deviled eggs. Well, you

will get that and more from my wife who has shared family tradition

regarding boiling an egg.

First here is the recipe for deviled eggs:

Slice the boiled egg long ways from the narrowest end to the widest end of

the egg.

Now remove the yellow egg yokes from each half of the egg and place them in

a bowl.

Add some pickle relish to the bowl of egg yokes. Since I am a diabetic she

adds chopped or diced dill pickles to the bowl. If you wish to get fancy

you might add a tiny bit of chopped onion or chopped or diced olives.

For non-diabetics sweet pickle relish is used in place of the dill pickles.

Now add to the bowl of egg yokes and pickles a little bit of mayonnaise. We

prefer Helman's lite mayonnaise, since it does not contain any sugar as most

other mayonnaises do.

Also add a tiny bit of yellow mustard. Now take a fork and mix all of the

ingredients well being sure to mash the yellow egg yokes in the process.

Once this is done the stuffing for the white boiled egg cups or shells, the

soft shells is ready to be placed back in the pockets of the remaining egg

whites.

Now you have half a boiled egg with some pretty good looking stuffing in

them.

Salt and black pepper the eggs to your taste, and if you wish to add a

little more color just sprinkle a little red paprika on top.

Now your eyes can see many colors: white, yellow, green, black and red.

Your taste buds are now ready for a delicious treat.

Enjoy!

I prefer the dill pickles, but the type of relish is optional as well as

whether or not you use onion, olives or paprika.

Tips on boiling and shelling an egg:

The secret to getting a pure yellow yoke is in how the egg is boiled. Place

tap water in a pan and be sure you have a lid that fits the pan.

Now place the number of eggs you wish to boil in the water and bring the

water to a boil.

When the water starts to boil place the lid on top of the pan and remove the

pan from the hot burner and let it sit for twelve minutes; no more and no

less.

Place the pan of boiled eggs in the sink and run cold tap water over it

until you can take out the eggs with your hand and tap the boiled egg on the

sink or counter at the widest end of the egg. Once the egg has cracked

continue to rinse it under running cold water while removing the outer hard

shell. There is a very thin membrane between the egg white and the hard

shell. If you can get under this it makes removing the hard shell very easy

or at least easier depending on the age of the egg.

It is easy to damage the egg whites if the egg is very fresh, say less than

a week old.

For easy shelling eggs that are two to three weeks old are easier to do.

Once you slice the boiled egg you will know if you did it right. Egg yokes

cooked or boiled for exactly twelve minutes are a pretty yellow. Egg yokes

cooked for a longer period of time have a green tint to them and some may

appear chartreuse.