Recipes for Deviled Eggs

Boiled eggs with a yolk dressed as ancient Romans poured sauces of wine have been around, honey, pine nuts and herbs on them. By the time of the Renaissance, eggs stuffed with savory spices were common.

Like other courts that have accumulated in recent times, such as designer macaroni and cheese and riffs on meatloaf, this latest interest in deviled eggs rode in many rivers.

With the economy in a hell to draw the war and gas prices so high, we talk aboutlot depressing.

During my childhood the deviled eggs were a staple of picnics in the family. They are simple and rustic, made with simple ingredients, but we could never get enough.

I have known to swallow a dozen of these in one sitting. These were quick and easy. If you want a little 'want to be beautiful, make the egg filling into a freezer bag, a cut-off of a corner pocket, and half of the protein tube.

Here are somegreat tips on cooking and peel the eggs, I do in Southern Living: Place eggs in a single layer in a saucepan, add water to a depth of 3 inches. Bring to boil, cover, remove from heat and let stand 15 minutes. Pour the water. Add about 1 inch of cold water and ice cubes to the still-warm eggs in a pan. Cover jar and shake vigorously to prevent eggs crack all over. Peel under running water, starting from the end of large size, the air bubble that will give you somethingHandle.

Everywhere in the city and across the country, restaurants that serve deviled eggs, each with its own spin, just what-is-it? Item.

What follows is a basic recipe, but there are so many variations can be made wonderful. Do you have a favorite recipe for deviled eggs? If so, please add yours in comments.

Ingredients
12 large hard boiled eggs, chilled
1 / 4 cup mayonnaise
4 teaspoons yellow mustard
2 teaspoons sweet pickle juice
Salt and pepperTaste
Paprika for garnish
1. Peel eggs and slice each in half lengthwise. Give careful egg yolks, a little bowl of white space, remove and arrange on a platter.
2. With a fork, mash yolks, mayonnaise, mustard and sweet pickle juice, stir until smooth. Season with salt and pepper.
3. With a teaspoon, carefully fill the cavity of each protein mounding half with yolk mixture, the filling slightly above the white. Sprinkle with paprika and serve.
By: 50 calories, 3 gProtein, carbohydrate, 0, 5 g total fat, 1 g saturated fat, 105 mg cholesterol, 55 mg sodium, 0 fiber. Calories from fat: 80 percent.