Friday, June 20, 2008

Grandma's Deviled Eggs

I had such a hard time getting deviled eggs to turn out right until this recipe was shared with me. It's got a good kick and just a hint of dill. Be sure to refigerate the eggs right up until serving. If they are to be placed on a buffet, nest the egg plate in a shallow bowl filled with ice to keep them nice and cold.


12 eggs
3 tbs. mayonnaise (light is fine, for fewer calories)

1 1/2 tbs. white vinegar
1 tsp. dry mustard
1/2 tsp. salt

up to 1/4 tsp. Lawry's seasoned salt, to taste
pepper to taste
1/4 to 1/2 tsp. fresh dill, finely chopped

Boil eggs in a saucepan of salted water. After 10 min. boiling, move pan to empty sink and run cold water into the pan to stop cooking and cool eggs. Once eggs are cool, peel them. Slice carefully in half, placing clean whites on a platter and yolks in a mixing bowl. Mash the yolks with a fork. Mix in vinegar, mustard, salt, seasoned salt, pepper, and a pinch of dill. Blend until smooth. Fill eggs with one tablespoon of yolk mixture per white (for a special look, pipe yolk mixture into eggs with a large star tip). Chill until ready to serve. Just before serving, sprinkle egg tops with remaining fresh dill for color and added flavor. You can even garnish the plate with a sprig of dill, if you like.


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