Cook green pepper and onion in butter until glossy.
Combine soup and milk. To 3/4 of the soup mixture, add rice and tuna. Place in a casserole. Top with deviled eggs and refrigerate.
Basic: Cut 6 eggs in half. Toss egg yolks
hells off cooled hard-boiled eggs and slice into halves lengthwise
olks out of hard-cooked eggs and transfer to a bowl
Place the eggs in enough cold water to
n egg correctly place your eggs in a pot. Make sure
Scoop yolks from egg halves into a bowl. Mash the yolks with mayonnaise, yellow mustard, spicy brown mustard, black pepper, white vinegar, sugar, and sweetened condensed milk until the mixture is smooth. Spoon yolk filling into egg halves and sprinkle each deviled egg with paprika; top deviled eggs with 2 slices of black olive.
Shell eggs and slice lengthwise.
Put cooked yolks in a bowl and mash with a fork.
Add mayo through pepper to yolks and mix.
Re-stuff eggs, and sprinkle tops with paprika.
Place eggs in a large saucepan and
he cooled hard boiled eggs.
Cut eggs lengthwise, put only the
Hard boil the eggs; let cool.
Remove the egg shells; cut eggs in half lengthwise.
Remove egg yolks and mash them in a bowl. Add deviled ham, mayonnaise, mustard and relish and mix together. Place the egg yolks inside the egg whites and sprinkle with paprika.
Refrigerate until needed.
To make perfect eggs for deviled eggs, put all eggs in a large pot that
Boil the eggs, shell and cut in half lengthwise.
In a small bowl mash the eggs yolks with a fork. Mix in the olive oil, mayonnaise, and Dijon mustard.
Stir in the celery, fresh tarragon, capers and the shallots.
Season to taste with salt and pepper.
Divide and spoon the mixture into the egg halves. Garnish each egg half with 1 or 2 slices of celery.
If not eating immediately, cover well and refrigerate.
Place eggs in a saucepan; cover with
Hard-boil eggs.
Peel eggs; slice in half lengthways.
Scoop out yellow yolks with spoon and put in mixing bowl.
Put white egg half in fancy deviled egg dish.
Add mustard and mayonnaise (to personal taste), approximately 1 large tablespoon of mustard (the spicier the mustard, the spicier the egg) and 1 large tablespoon of mayonnaise, into mixing bowl with egg yolks.
Mix yolks, mayonnaise and mustard together.
Fill white egg centers with yellow yolk mixture.
Garnish each egg with a dash of paprika.
Remove shells from eggs and halve lengthwise.
Carefully remove yolks and place in small bowl.
Add mustard, salt, pepper, cottage cheese, mayonnaise and vinegar.
Refrigerate until serving time.
Makes 24 deviled eggs.
hells off cooled hard-boiled eggs; slice into halves lengthwise.
he vinegar. Carefully lower the eggs into the boiling water.
Halve eggs lengthwise and scoop yolks into a bowl. Mash yolks with a fork; stir cream cheese spread, mayonnaise, sweet relish, brown mustard, garlic, hot pepper sauce, salt, and black pepper into yolks.
Fill egg whites with yolk mixture; sprinkle deviled eggs with chives. Store covered in refrigerator.
pproximately 20 minutes
Once eggs are hard, drain water and