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Full Online Book HomeLearning KitchenEggs - Deviled - Easter Deviled Eggs
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Eggs - Deviled -  Easter Deviled Eggs Post by :Imagineer Category :Learning Kitchen Author :Unknown Date :February 2012 Read :973

Click below to download : Eggs - Deviled - Easter Deviled Eggs (Format : PDF)

Eggs - Deviled - Easter Deviled Eggs

Hard boil 1 dozen eggs and peel.

Slice eggs lengthwise, gently remove the yolks and place in a medium bowl. Place whites on a platter that you've lined with assorted greens, imitating a lawn.

Prepare your favorite basic deviled egg mixture. Divide the yolk mixture equally into three small bowls.

First Bowl: Add 1 tsp. curry powder
Second Bowl: Add 1 tsp. of grated beet
Third Bowl: Add 1 tsp of pesto

Adjust the additions to your taste, or to increase the intensity of the colors that develop.
Stuff the eggs whites, arrange on the platter, and step back as your guests ooohh and aahhhh!
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Eggs - Lemon-stuffed Eggs Eggs - Lemon-stuffed Eggs

Eggs - Lemon-stuffed Eggs
Uova Farcite al Limone (Tuscany) 6 hard-cooked eggs, peeled 1/4 teaspoon grated lemon rind 3 tablespoons olive oil 1 tablespoon fresh lemon juice Salt Freshly ground pepper Dash of cayenne pepper 36 capers, drained Cut eggs lengthwise into halves. Lift out the yolks, and mash them with a fork until smooth. Blend in lemon rind, olive oil, lemon juice, salt and pepper to taste, and Tabasco. Fill eggs with the mixture and top each with 3 capers. Cover with a plate and chill before serving. You can also substitute unsalted butter for half the oil.

Eggs - Deviled -  Double-stuffed Eggs Eggs - Deviled - Double-stuffed Eggs

Eggs - Deviled -  Double-stuffed Eggs
The potato flakes make a full-bodied filling, perfect for piping. One basic recipe makes three variations to chill overnight. 1 dozen hard-cooked eggs, peeled 3/4 cup light mayonnaise 1 tablespoon Dijon mustard 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup instant potato flakes Garnish: fresh dill sprigs Cut eggs in half lengthwise. Remove yolks. Process yolks, mayonnaise, and next 4 ingredients in a food processor until smooth, stopping to scrape down sides. Spoon filling into egg whites. Cover and chill up to 8 hours. Garnish, if desired. Yield: 2 dozen. Prep: 30 min. Bacon-Stuffed Eggs: Stir 2/3 cup (8 slices) crumbled