Holiday Deviled Eggs

Serv­ings: 12

El Dorado News-Times - - Savor -

6 eggs 1/8 tea­spoon salt

1/8 tea­spoon pep­per

1 tea­spoon white vine­gar

1 tea­spoon mus­tard

1/4 cup may­on­naise

1 cup shred­ded Jarls­berg

Cheese Top­ping op­tions: Paprika

Pars­ley

Ba­con

Shred­ded Jarls­berg Cheese

Cooked crab meat

Scal­lions

Boil large pot of wa­ter. Care­fully add eggs and boil on high 2 min­utes then sim­mer 13 min­utes.

While eggs cook, chop pars­ley and scal­lions, if de­sired.

Once eggs are cooked, trans­fer to bowl of ice wa­ter; cool 8-10 min­utes. Peel eggs and cut in half length­wise. Sep­a­rate egg yolks into an­other bowl. Re­serve egg white halves.

Com­bine egg yolks with salt, pep­per, vine­gar and mus­tard. Add shred­ded cheese and may­on­naise; mix un­til smooth.

Spoon about 1 ta­ble­spoon of yolk mix­ture into each egg white half.

Add top­pings, as de­sired. For clas­sic deviled eggs, sprin­kle paprika and chopped pars­ley over eggs. For a sa­vory al­ter­na­tive, cook four strips of ba­con and chop. Top eggs with chopped ba­con and shred­ded cheese. For a unique vari­a­tion, try top­ping eggs with cooked crab meat and chopped scal­lions.

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