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Deviled Eggs Home : Appetizers : Deviled Eggs
Deviled Eggs
EZ Southern Cooking
Helpful Tips:
Sweetened condensed milk and evaporated milk are entirely different products and cannot be used interchangeably in recipes. Sweetened condensed milk .; fresh, whole milk with 60% of the water removed and 45% cane sugar added (sugar acts as a preservative). Evaporated milk is whole milk from which water is removed but no sugar added. Sweetened condensed milk has a much thicker consistency and is great for desserts because it will not get 'sugary' when heated and will not form ice crystals in frozen desserts. In addition, it thickens without heat when combined with an acid such as lemon, orange, pineapple or apple juices.
The Details:
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Ingredients
6 cold hard cooked eggs, left over from Easter or make fresh ones
Salt and pepper to taste
1 teaspoon to 1 table spoon spicy mustard or Dijon mustard depending on taste.
1 tablespoon mayonnaise add more if needed.
Cayenne pepper for sprinkling on top.
Directions
Slice eggs in half lengthwise, remove yolks to a separate bowl. Set whites aside on serving platter. Using a fork mash yokes. You want your yolk mixture to be moist but not over wet so start with one tablespoon of mayo you can add more if needed add salt and pepper to taste and stir in mustard. Mustard should not overwhelm the taste of the eggs so adjust accordingly. Mix well. Spoon yolk mixture into egg whites and sprinkle cayenne pepper on top to decorate. A little cayenne goes a long way so a light sprinkle is all you need. Arrange eggs on serving platter and serve cold.
(Added: 24-Mar-2008)
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Rub stainless steel sinks with lighter fluid if rust marks appear. After the rust disappears, wipe with your regular kitchen cleaner.
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