Monday, November 17, 2008

Eggs mimosa / deviled eggs

For those who run even later than the perennially late (see below), this may be for you. Devil eggs the night before, and all you have to do in the morning is eat them - easy!

Simply boil several eggs for 10 to 12 minutes, stop them cooking in cold water, peel, and cut in half horizontally (the short way). Remove the yolks, being careful not to damage the whites. Trim the white halves so that they stand nicely on their own. Mash the yolks together with a small quantity of mayonnaise or butter until you have the consistency of a creamy paste. You can also add paprika, cayenne, or any other spice you like. Season with salt and pepper. Now spoon this mixture back into the egg-white halves, and garnish with parsley or capers. Refrigerate, and then eat in the morning, or serve as an hors d'oeuvre.

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