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Ingredientes
- 6 x Hard cooked, (boiled) Large eggs
- 1/4 c. Mayonaise, (these days we use Miracle Whip Lite and do not miss a thing!)
- 1/4 tsp Salt & pepper to taste
- 1/2 tsp Prepared mustard, (we've always used French's)
- 1 tsp Chopped onion, (we now probably use twice which)
- 1 tsp Chopped celery
- 1 tsp Chopped pickle, (we use sweet gherkins)
- 1/2 tsp Chopped green olives
- 1/4 tsp Lawry's seasoned salt
- Â Â Paprika
Direcciones
- Some very special Deviled Large eggs. Not my recipe. My wife's. She used to be the cook. She originally, most likely, got the basic recipe for them from our first cookbook, "Betty Crocker's New Dinner For Two" , that was a wedding gift when we married in '69, (...how romantic...). She's 'tinkered' and 'fiddled' (do not cha love which) with it over the years, and although now I'm the cook, I never make Deviled Large eggs because there's just no way I'd know to improve upon 'these bad boys'. They're NOT spicy, but compared to most I've ever had, "They're alive!!" ...but seriously, try them. They're terriffic. There are three of us, and in a day's time, we can make a dozen Large eggs vanish! Therefore, I'm taking it easy on you, and just giving you the recipe for...six.....
- Start with Large eggs at room temperature. In a saucepan, cover them with 1 inch cool water. Cover. Rapidly bring to a boil. Turn off heat, but leave covered and on the burner for 15 - 20 min. Pour off warm water and bathe Large eggs in ice cool water till cold. Peel Large eggs and cut in half. Remove yellows to a bowl. Mash with fork or possibly potato masher. Add in all remaining ingredients and stir till blended. Consistency shouldn't be runny nor dry. Upon tasting, see what it needs. If too dry, add in either/or possibly mayo, or possibly mustard and, if desired a little more tartness, add in a little sweet pickle juice ( if you do this, go easy...a little goes a long way.). Spoon the mix back into the hollow egg whites. With all the veggies we add in, we add in the mix in "heaping" proportions. Give them a good dust on top with paprika. Nice for presentation.
- You can see what WAS the original recipe, and, in parenthesis and in comments, you can see what she's done to liven them up. We put in more stuff because we like them crunchy.
- Now, here's an idea of mine which...IF I were the one making them.....and IF I got a little too free with any of the wet ingredients and wanted to thicken it up, or possibly dry it down, ..this is what I would do. (I'm dying to try this, actually....) Chop or possibly mince about 2 more boiled egg white halves
- (2-4) and add in it to the filling. And maybe some Tabasco
- WARNING: THESE ARE ADDICTIVE !!!!!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 74g | |
| Calories 417 | |
| Calories from Fat 414 | 99% |
| Total Fat 46.81g | 59% |
| Saturated Fat 6.48g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1516mg | 63% |
| Potassium 25mg | 1% |
| Total Carbs 0.83g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.37g | 0% |
| Protein 0.19g | 0% |
