Deviled Eggs How To

Traditional Deviled Eggs

Made: March 4, 2013

Ingredients
- 6 hard boiled eggs
- 3 tablespoons mayonnaise

- 1 teaspoon Worcestershire sauce
- 1 teaspoon mustard
- 2 teaspoon lemon juice or vinegar
- 1/3 teaspoon pepper
- 1/2 teaspoon salt

My Fool-Proof way to make Hard Boiled Eggs
- Place eggs into pot
- Fill with cold tap water until eggs are under water (about an inch over eggs)
- Bring to boil
- Once the water is at a rapid boil, begin the timer; 9 minutes
- After the 9 minutes is up, place pot (with eggs and water) in sink
- Run cold tap water into pot and eggs until water is cool

Directions
- Slice your eggs vertically (long sided)
- Remove yolks into a medium-sized bowl for your filling, place your egg whites in carry case/plate
- Mix together the egg yolks, mayonnaise, mustard, lemon juice, Worcestershire sauce, salt and pepper until blended and smooth
- Fill the centers of the eggs with your filling

I'm not fancy, I don't pipe my filling in. I just spoon it and move on. You may adjust the recipe to make more than 12 deviled eggs or to adjust the filling according to your taste. If you want more bite, mustard (you can also use Dijon). If you're more for mild, mayo is for you. There are other variations and fancier versions of Deviled Eggs, but we usually just go for the traditional route.

Tuna with chips

Mom's Tuna Casserole

Made: January 26, 2013

Ingredients
- 2 cans (12oz each) tuna, drained & flaked
- 3 cups diced celery
- 3 cups crushed potato chips (divided)
- 6 hard-cooked eggs, chopped
- 1 can condensed cream of mushroom soup, undiluted
- 1 can condensed cream of celery soup, undiluted
- 1 cup mayonnaise
- 1 teaspoon dried tarragon
- 1 teaspoon black pepper

Directions
- Combine tuna, celery, 2 1/2 cups potato chips, eggs, soups, mayonnaise, tarragon and pepper in slow cooker
- Mix together well
- Cover and cook on low 5-8 hours
- Sprinkle with remaining 1/2 cup potato chips before serving

I did just a couple differences, I used 2 cans of cream of celery soup and only used 4 eggs since it was beginning to be more egg than tuna. Overall, it had a good taste and was different (but good) with the egg added in

(Recipe used: Crock-Pot: 365 Year-Round Recipes)

Basket eggs meet Casserole

Southwestern Egg Bake

Made: November 28, 2012

Ingredients
- 2 cups cornbread stuffing crumbs
- 1 can Green Giant whole kernel corn, drained
- 1 can Old El Paso chopped green chiles, undrained
- 1/2 cup sour cream
- 7 eggs
- 1 cup shredded Monterey Jack cheese (4 ounces)
- Salsa, if desired

Directions
- Heat oven to 400 F
- Spray rectangular baking dish with cooking spray
- Mix stuffing, corn, chilies, sour cream and 1 egg in large bowl
- Spread evenly in baking dish
- Make 6 indentations in stuffing mixture with back of spoon
- Break 1 egg into each indentation
- Pierce yolk of each egg with fork
- Bake uncovered 20 to 25 minutes or until egg whites and yolks are firm, not runny
- Sprinkle cheese over stuffing mixture
- Bake 2 to 3 minutes longer or until cheese is melted
- Serve with salsa, if desired

Mine wasn't too "southwestern" since I didn't have chiles in the house and I usually don't use chiles in much of anything. I did add a dash of crushed red pepper and Old Bay :) I cooked my eggs for the fill 28 minutes just in case. The yolks weren't too runny, but not over cooked. I also used some Mozzarella and Cheddar cheese.

(Recipe used: bettycrocker.com)

Such a ham

Ham Salad/Spread

Made: May 2, 2011

Mom and I love Ham Salad, but it's always so pricey for a little pound. So with leftover chunks from a ham we had previously made the week before for "Our Easter Ham" (which had a nice -homemade- honey mustard type glaze), I used that to make this. :D

Ingredients

- 3 cups ground fully cooked ham
- 1 hard-cooked egg, chopped
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped onion
- 2 teaspoons sweet pickle relish
- 3/4 cup mayonnaise
- 1 tablespoon prepared mustard
Assorted crackers

Directions

- In a bowl, combine the first five ingredients
- Combine mayonnaise and mustard.
- Add mayo/mustard to ham mixture.
- Mix well
- Refrigerate until serving.
- Serve with crackers

I didn't follow this recipe much at all. Mom isn't fond of the egg in this. And we didn't really care for the celery or onion. I used a lot more than just 2 teaspoons of relish as well. :) I also had a lot more than just 3 cups of ground ham. :D I had fun with Mom's meat grinder and made at least 6 cups? I didn't measure. I then went to town with taste. In the bowl with the ham, I added 1 1/4 cup of mayo, a good 3 squirts of mustard and enough relish to coat nicely. Mixed it all up together and mushed it. I think it tastes really good and you can tell I made it from a ham shank as our glaze was in corporated inside the mixture as well :)

As for serving, I love it on crackers, bread or by itself. :)

(Recipe used: Allrecipes.com)