Lyndas Deviled Eggs Recipes

LYNDA'S DEVILED EGGS

Steps:

• Slice eggs lengthwise, slipping yolks into a separate bowl.
• (I set aside the egg halves that didn't come out perfectly and dice them for use in the egg salad mix.) Add onion, turmeric, dill weed, salt/pepper, about half of the paprika.
• Use a fork to loosen the egg yolks and blend with other ingredients before adding any moisture.
• This helps avoid those lumps of unmixed yolk you sometimes find.
• Add gherkins and juice.
• Add moisture: 1/4 cup mayo and approximately 2 tablespoons mustard to start; mix well.
• (I operate on the principle that you can always make a mix more moist, but taking it out is very hard!).
• Taste.
• Adjust moisture to your preference, using mayo, mustard or pickle juice- whichever is most needed.
• Scoop into egg white halves, top with paprika, chill before serving.

LYNDA'S DEVILED EGGS

Steps:

• Place eggs in large saucepan. Add enough cold water to cover by 1 inch. Cover pan; bring to boil. Remove pan from heat and let stand covered for 10 minutes. Drain. Let eggs stand in cold water until cold, about 30 minutes.
• Peel eggs; halve lengthwise. Transfer yolks to processor. Trim small slice off bottom of egg white halves; place on tray, cavity side up. Process yolks until smooth. Add mayonnaise, 3 tablespoons mustard, pickle juice, pepper, and salt to yolks; process until smooth. Adjust seasonings, adding more mustard if desired. DO AHEAD Can be made 1 day ahead. Cover whites and filling separately and chill. Transfer filling into cavities of egg whites. Garnish with parsley and Paprika.