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May 19, 2009

Singingirl's Devilish Eggs

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Isn’t it funny how deviled eggs just seem to “go” when you put them out at a party or gathering? Double the recipe for a large group of people.



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The Players:

6 eggs
1 green onion, green part only, minced
1/4 cup mayonnaise
2 Tbs. soft cream cheese
1 tsp. Dijon mustard
1/4 tsp. Worcestershire sauce
Dash or two of hot sauce
1/4 tsp. salt or less, to taste
Freshly ground pepper
Paprika and minced fresh or dried parsley



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Gently boil the eggs for 12 minutes or so.



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Meanwhile, measure the mayo into a dish.



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Add the softened cream cheese.



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Add the Dijon mustard and the Worcestershire sauce.



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Now add in the hot sauce. 



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Finely chop just the green part of one green onion.



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When the eggs are done cooking, drain them, and cover with cold water. I like to put a bunch of ice cubes over the eggs to cool quicker.



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Add your chopped green onion to your mayo mixture together with salt & pepper to taste.



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Remove the shells from the eggs.



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I usually get a couple of really stubborn shells and end up with an egg that looks like THIS!! When this happens, it is sometimes a good idea to boil a couple more eggs than you actually need.



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Halve the eggs and remove the yolks to a separate bowl.



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Mash the yolks with a fork.  My son did a really good job on this! 



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Stir together the mayo mixture and seasonings until smooth and then add the mashed yolks to the mayo mixture and blend well.



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As a garnish, if you like, slice several green olives thinly.



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Use a piping utensil or just divide the mixture evenly among the 12 eggs.  Spoon your mixture into the egg white. Sprinkle with paprika and parsley and chill before serving.  You can garnish them further by thinly slicing pimento-stuffed green olives and placing one slice on top of each egg.



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These are totally yummy, and you'll definitely need to make more than a dozen!

You can also make Bacon and Deviled Eggs by crisply cooking four or five slices of bacon. Crumble it and distribute evenly and decoratively over the tops of the eggs before serving.



Happy Holidays






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