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montefin's Deviled Eggs Recipe

Mom always said "Kissing a man with no moustache
is like eating a boiled egg with no salt." That's why
she never shaved. -- montefin, 2005

Deviled eggs are a perennial favorite recipe at potlucks, picnics, office parties, family reunions, and festive holiday parties. This is an especially good recipe for all those eggs leftover from the Easter Egg hunt. How many should you make? Think Peeps for adults.

montefin's Deviled Eggs Appetizers

Serves 6


  • 1 dozen Jumbo Eggs
  • 3 - 4 Tbls Mayonnaise
  • 1 Tsp prepared Yellow Mustard
  • 1 Tsp ground Turmeric
  • 1 Tbls Shallot, finely chopped (extremely finely chopped if you intend to use a pastry decorating bag)
  • 1 dozen small pimento stuffed olives, finely chopped (again extremely finely chopped if using a pastry bag. Trust me, been there.)
  • 1 Tbls liquid from olive jar
  • coarse Salt
  • fresh ground Black Pepper
  • Paprika or Cayenne Pepper to taste

Feel free to , so you can easily return whenever you want to make this.

Place Eggs in a pan and cover with cold water. Bring water to a boil, gently stirring eggs three or four times to center the yolks inside the whites. Remove pan from heat, cover, and let sit for 18 to 20 minutes, stirring twice more. Then transfer the cooked eggs to ice water to keep yolks yellow and promote easy peeling.

While eggs are cooling, read some Egg Trivia and, for more information than you'll ever want or need about eggs and hard boiling them, click here.

The best method I've found for peeling shells off hard cooked eggs is to tap their shells all over, against a flat, hard surface to the tune of a TV theme song*. Pinch a small amount of shell off top and bottom of eggs, breaking the thin membrane between the shell and the white, Roll each egg, chubby end up, between your palms, under cold, running tap water to work the water under the membrane. Then use your thumbs to gently slip off the rest of the shell. Repeat for each egg.

Slice eggs in half lengthwise, Remove the yolks to a bowl. Place the whites on a serving dish (I use a black plastic egg server a guest left after bringing store bought egg appetizers from Albertson's.

Mash the Yolks in the bowl with the back of a fork until crumbly.

Add Mayonnaise, Mustard, Turmeric, chopped Shallots, chopped Olives, Salt, and Black Pepper to the mashed Egg Yolks and stir until smooth. Add the tablespoon of Liquid from the Olive Jar to blend the mixture.

Spoon this egg yolk mixture into the Egg White Halves (or use a pastry decorating bag for fancy swirls and peaks).

Sprinkle eggs with Paprika for a devilish look, or with Cayenne Pepper for both a devilish look and taste.

Refrigerate until ready to serve.

Less than 2 carbohydrate grams per serving.

Tell a friend about this site.

*I use the lyrics from the theme of the James Garner TV Classic Maverick, but you can choose your own melody.

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Also, for a great selection of general recipes do visit Top 100 Recipe Sites

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