Wednesday, September 14, 2011

Deviled Eggs

I am a huge deviled egg fan.   These were really good!  Another great one from the Confident Choices Cookbook. 
6 fresh eggs
2 T Basil Buttermilk Salad Dressing (I used more like 3 T)

Put eggs in a large pot and cover with cool water.   Eggs should be able to lie on the bottom of the pot without touching.   Bring the water a rapid boil.  Cover pot and remove from heat, keeping the eggs in the hot water for 10 to 12 minutes.  (cooking and resting time may need to be adjusted depending on the type of pan you use)

Use large slotted spoon to take eggs out of hot water and put in a large dish of ice water.  This will stop the cooking process.   Let rest for 5 to 10 minutes.  Peel eggs under cool running tap water.

Cut eggs in half and remove yolks to separate bowl.  Crumble yolks with fork and mix in dressing.  Put heaping teaspoonful of mixture back into each half egg.  Makes 12.  

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