Home Cooked- Deviled Eggs

Deviled eggs can complement, just about any home cooked meal. You can also make them as an hors d' oeuvre. I make them for our football party's, Thanksgiving, Easter, or any of our family get togethers. They always seem to be eaten, very quickly. Here's a tip for saving the left overs, (if there are any): Place two half eggs together, to form the appearance of a whole egg, then wrap with saran wrap or foil.


Deviled Eggs

Ingredients:

1 dozen boiled eggs (peeled)
3 tbsp. mayo
3 tbsp. sour cream
salt and pepper to taste
paprika (to sprinkle on as garnish)

1. Slice eggs in half, lengthwise; remove yolk and place in medium size bowl, place egg white on a large tray.
2. When finished removing all yolks from eggs, add everything except for paprika.
3. Mix on medium with a mixer until smooth.
4. place mixture in a zip lock bag, and cut the very corner tip with scissors.
5. Hold like a decorator bag, and fill egg whites with mixture.
6. Garnish with Paprika, or you may place a sliced green olive on each one for decoration.

Home Cooked-Boiled Eggs

Soft-cooked eggs

1. Put eggs in a large saucepan, and cover with water, 1 inch above eggs.
2. Bring to boil, remove from heat.
3. Cover with lid and let stand for 3 minutes.
4. Cool eggs in cold water immediately for 10 minutes.

Hard-cooked eggs

1. Place eggs in a large saucepan; cover with water, 1 inch above eggs.
2. Bring to boil; remove from heat
3. Cover with lid and let stand for 20 minutes.
4. Cool eggs immediately, in cold water for about 10 minutes.

Boiled egg tips

1. Place eggs in warm water for 10 minutes before boiling to help eliminate cracking.
2. For eggs that are hard to peel, try peeling them under cold running water.

Home Cooked-Egg Salad

Egg Salad sandwiches
This was always great for a quick home cooked lunch.

Ingredients:

4 hard-boiled eggs, peeled and chopped fine
1 tbsp. sweet relish
1/4 cup of mayo
1/2 tsp. salt and pepper
1 tsp. preparred mustard

Add all ingredients together and mix well. Spread between two slices of bread.
serving size: 4-6 sandwiches.