August 7, 2013

Favorite Deviled Eggs

On the Menu Today~
Favorite Deviled Eggs

Every one has a Signature Dish..
That special dish that your known for...
That special dish only you make and
everyone raves about.
That special dish..
your asked to bring to every party or
family get together.

Your Signature Dish...
Is that special dish that has your name stamped on it~
What is Your Signature Dish??

My Signature Dish Is: Deviled Eggs~
I have been making deviled eggs for over 30 years.
I started making deviled eggs, way back when I was first married.
Money was tight back then and
making deviled eggs was an inexpensive "dish to pass."
30 years later...
I'm still asked to bring deviled eggs to parties...and
I still do....

Deviled Eggs

  • 1 dozen eggs, hard boiled
  • 4 ounces cream cheese, soften
  • 2 to 3 laughing cow cheese wedges, any flavor
  • 1/3 cup mayonnaise, or to taste
  • 1/3 cup crumbled bleu cheese or feta cheese
  • 1 tablespoon hot sauce
  • salt and pepper to taste
  • 1/2 teaspoon garlic powder
Cooking Directions
  1. Peel hard-boiled eggs. Slice eggs in half, wiping knife after each slice.
  2. Carefully scoop out egg yolks, put egg yolks in a small bowl, keep egg white intact. Turn egg white halves cut side down on paper towel.
  3. Meanwhile, cream together cream cheese, cheese wedges and mayo. Beat on medium high with an electric mixer until creamy. Add egg yolks to creamed mixture, beat until smooth. Add crumbled bleu cheese or feta cheese, beat until creamy. Add hot sauce, salt, pepper and garlic powder, beat together. Spoon egg mixture into a large ziplock baggie or pastry bag. Squeeze egg mixture to one corner of baggie. Snip off one corner of baggie with a scissors, make sure to snip off a small part of the tip but large enough for the cheese to squeeze through. Turn egg whites over and squeeze filling into shells, fill all the egg white shells and place on egg tray.
  4. Store in the refrigerator until ready to serve.

EggsCream Cheese, Appetizer, Deviled Eggs



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