Devilled EggsThese were made for a family gathering on Easter Sunday. Only one of the two supermarkets in our area carries the small size eggs and on this holiday weekend, they had a good supply. Small is the ideal size for devilled eggs.
Here is how these were prepared:
1 dozen small eggs, hard cooked, refrigerated overnight for convenience but they could be used immediately. Remove shells. Slice eggs in half lengthwise and carefully remove yolk, and put it in a bowl. Set aside the whites.
Mash the yolks with a fork until no longer lumpy.
To the yolks, add enough mayonnaise or salad dressing to bind the yolk and for desired consistency.
Add salt and pepper to taste, a teaspoon or two of prepared mustard and a dash of cayenne pepper.
Add the yolk filling to the whites with a spoon, or a pastry tube. Sprinkle with paprika.
Tip: Devilled eggs like to slide around on a platter so to prevent them from moving, place paper serviettes on the tray. Arrange eggs on the serviettes. Garnish the tray with fresh sprigs of parsley.
Makes: 24
Note: Devilled eggs are wonderful addition to picnic lunches. As a teenager, I was the guest one weekend of a classmate who lived in Central Port Mouton. Her mother prepared a picnic lunch for the family and me. We hopped into their car and headed to one of the most beautiful spots in Nova Scotia, or perhaps North America...or the world...Carters Beach...where the blanket was spread and we enjoyed the meal that included the delicious devilled eggs.
