| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 3798.1 | | RANGER::PESENTI | And the winner is.... | Tue May 18 1993 07:57 | 4 |
| Note 5 (.4) says there is a topic for EGGS at note 3461.
You could avoid generating extra work for the moderators by asking your
question there, instead of starting a new topic.
|
| 3798.3 | not for the faint or heart or hard of artery | GOLLY::CARROLL | the stillness shall be the dancing | Tue May 18 1993 10:46 | 11 |
| I don't have a recipe, but the way I make them is to hardboil a dozen
eggs, cool, slice them in half and empty the yolks in to a bowl. Put
in a large dollop of Dijon mustard and/or horseradish sauce, a dollop
of honey, a liberal sprinkling of curry powder and enough mayo to reach
the desired texture - rich and creamy. Spoon the yolks back in to the
egg whites and sprinkle lightly with paprika.
I haven't made these in *years*...my cholesterol is going up just
thinking about it.
D!
|
| 3798.4 | I use many ways... | MR4DEC::MAHONEY | | Wed May 19 1993 16:10 | 6 |
| I add tuna packed in water and strained and finelly minced green onions
and they're really delicious... you can use your own imagination to
create them according to your taste... I use a flutted tube to decorate
them when we have company and they're always comsumed and 'gone' in
minutes... capers go well too, the possibilities are endless.
|
| 3798.5 | easier recipe | KEPNUT::DBROWN | | Thu Jun 03 1993 14:48 | 4 |
|
The real simple way is to just had mayo and mustard to the yolk. Alot
more mayo then mustard though or should I say mustard for taste. Fill
the egg half and top with paprika.
|
| 3798.6 | sweet taste | JARETH::CHARPENTIER | | Fri Jun 04 1993 10:52 | 2 |
| For a sweet taste, add drained sweet relish to that
mayo and mustard mixture. Very good.
|
| 3798.7 | | PATE::MACNEAL | ruck `n' roll | Fri Jun 04 1993 10:57 | 3 |
| .6 is my Mom's recipe. She uses dry mustard rather than prepared.
I've altered it on occasion by swapping curry powder for the dry
mustard.
|
| 3798.8 | | AIMHI::OBRIEN_J | Yabba Dabba DOO | Tue Jun 22 1993 09:34 | 26 |
| Low Fat/Low Cal - Deviled Eggs from May/Jun Cooking Lilght
8 hard-boiled eggs
1 (8-ounce) plain low-fat yogurt
2 tablespoons sweet pickle relish, drained
1 tablespoon country-style Dijon mustard
1/8 tsp salt
1/8 tsp whte pepper
Paprika
Slice eggs in half lenghwise, and carefully remove yolks from 8 eggs
halves; mash yolks in a bowl. Discard remaining 8 yolk halves. Finely
chop 4 egg white halves, and add to the mashed yolks. Set aside
remaining 12 egg white halves.
Spoon yogurt onto several layers of heavy-duty paper towels; spread to
1/2 inch thickness. Cover with additional paper towels; let stand 5
minutes. Scrape into yolk mixture, using a rubber spatula. Add relish
and next 3 ingredients and stir weill. Spoon about 1 tablespoon yolk
mixture into each egg white half. Cover and chill 1 hour. Sprikle
with paprika. Makes 12 servings.
Calories 48 (39% from fat)/Protein 4.2g/Fat 2.1g (Sat 0.7g, Mono .8g,
Poly .3g)/Carb 2.6g/Figer 0g/Chol 74mg/Iron .2mg/Sodium 133mg/Calcium
44mg
|
| 3798.9 | WITH CHUTNEY - A DIFFERENT TASTE | NWD002::KASTENDIC_JO | | Tue Jul 06 1993 19:20 | 7 |
| Don't forget to quick-cool the eggs once they are boiled. Letting
them cool slowly makes the yolks go grey around the edges. I take my
hard-boiled eggs out of the hot water, throw them in cold water
immediately, crack and shell them as soon as they are cool enough to
hold.
For a different taste in devilled eggs, mix the yolks with chutney.
|