One dish that always finds a space on our Easter table are deviled eggs. Love these little bite size goodies. There are so many ways to make up deviled eggs but my favorite is the style that my grandmother would serve them up on picnics, holidays or any other time.
Grandma’s Deviled Eggs
recipe source here
6 hard-cooked Oakdell Omega-3 Brown eggs
(Remember: older eggs peel easier than fresh eggs)
¼ teaspoon salt
½ teaspoon dry mustard
1/8 teaspoon pepper
½ teaspoon minced onion
3 tablespoons salad dressing (Miracle Whip)
1 tablespoon minced sweet pickles or relish (optional)
Cut peeled eggs lengthwise in half. Slip out yolks; mash with fork. Mix in seasonings, pickles and salad dressing. Fill whites with egg yolk mixture, heaping it up lightly. Add a dash of paprika on the top of each filled egg.
(Remember: older eggs peel easier than fresh eggs)
¼ teaspoon salt
½ teaspoon dry mustard
1/8 teaspoon pepper
½ teaspoon minced onion
3 tablespoons salad dressing (Miracle Whip)
1 tablespoon minced sweet pickles or relish (optional)
Cut peeled eggs lengthwise in half. Slip out yolks; mash with fork. Mix in seasonings, pickles and salad dressing. Fill whites with egg yolk mixture, heaping it up lightly. Add a dash of paprika on the top of each filled egg.
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