Ian M.
New member
Somebody said something about stuffed eggs and that speaks straight to my appetite, so I raided my Mum's files and found my three favorites which she had posted on the forum she belonged to a year or so back:
Ranch Deviled Eggs
12 eggs - hard boiled
3 tsp. dry ranch dressing mix - (from 1 oz. package)
1/3 C mayonaise or salad dressing
1 tsp. Dijon mustard
1 tbls. chipped chives
In a 4-quart saucepan or Dutch oven, place eggs in single layer. Add enough wster to cover eggs by 1 inch. Heat to boiling; immediately remove from heat, cover and let stand 15 minutes. Drain, rinse with cold water. Place eggs in bowl of ice water and let stand 10 minutes.
Remove shells and cut eggs lengthwise in half. Into medium bowl, slip out yolks, mash with fork and stir dressing mix, mayo and mustard into yolks.
Spoon or pipe yolk mixture into white halves. Sprinkle with chives and chill at least 30 minutes before serving.
Dijon Deviled Eggs
6 eggs - hard cooked
3 tbls. sour cream
3 tbls. creamy Dijon Mustard
1 medium green onion, finely chopped
1/4 tsp. seasoned salt
Paprika
Proceed as in recipe above
Relish Deviled Eggs
6 hard cooked eggs
2 tbls. mayo or salad dressing
2 tbls. mustard with hot dog relish
1/4 tsp. salt
1/3 tsp. pepper
6 olives, sliced, if desired
2 cherry tomatoes, cut in half if desired.
Peel eggs, cut lengthwise in half and carefully remove yolks. Place yolks in small bowl, reserving egg whites. Mix yolks, mayo, relish, salt and pepper. Carefully spoon yolk mixture into egg white halves, cover and chill at least 2 hours before serving. Just before serving, top each egg half with either olive or tomato. Then serve immediately.
Any one of these or all three are wonderful starters for your next picnic.
Ian
Ranch Deviled Eggs
12 eggs - hard boiled
3 tsp. dry ranch dressing mix - (from 1 oz. package)
1/3 C mayonaise or salad dressing
1 tsp. Dijon mustard
1 tbls. chipped chives
In a 4-quart saucepan or Dutch oven, place eggs in single layer. Add enough wster to cover eggs by 1 inch. Heat to boiling; immediately remove from heat, cover and let stand 15 minutes. Drain, rinse with cold water. Place eggs in bowl of ice water and let stand 10 minutes.
Remove shells and cut eggs lengthwise in half. Into medium bowl, slip out yolks, mash with fork and stir dressing mix, mayo and mustard into yolks.
Spoon or pipe yolk mixture into white halves. Sprinkle with chives and chill at least 30 minutes before serving.
Dijon Deviled Eggs
6 eggs - hard cooked
3 tbls. sour cream
3 tbls. creamy Dijon Mustard
1 medium green onion, finely chopped
1/4 tsp. seasoned salt
Paprika
Proceed as in recipe above
Relish Deviled Eggs
6 hard cooked eggs
2 tbls. mayo or salad dressing
2 tbls. mustard with hot dog relish
1/4 tsp. salt
1/3 tsp. pepper
6 olives, sliced, if desired
2 cherry tomatoes, cut in half if desired.
Peel eggs, cut lengthwise in half and carefully remove yolks. Place yolks in small bowl, reserving egg whites. Mix yolks, mayo, relish, salt and pepper. Carefully spoon yolk mixture into egg white halves, cover and chill at least 2 hours before serving. Just before serving, top each egg half with either olive or tomato. Then serve immediately.
Any one of these or all three are wonderful starters for your next picnic.
Ian
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