 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
|
puts a new face on an old favorite Ingredients:
7 large eggs |
3/4 tsp. grainy mustard |
3 tbs. mayonnaise |
1 1/2 tsp. cider vinegar |
salt and pepper to taste |
the above is the basic to both recipes |
for deviled eggs with anchovy and basil |
add: 1/4 tsp worcestershire sauce-2 tsp.minced fresh basil-2 minced anchovy fillets. |
for deviled eggs with tuna,capers and chives |
rince and drain 1 tbs. capers-1/2 cup tuna finly chopped-2 tsp. finly chopped chives-devided( use half in mixture and rest to sprinkle over eggs) |
chill well and serve |
Directions:
1. boil eggs 10 minutes,remove from heat and let set for 10 minutes.remove from hot water and imurse in ice water till cool enough to handle then peel
2. split eggs polar to polar and place the best 12 looking halfs in serving plate
3. mash all the other ingredients very well and pipe into whites.
|
|