Prep 25 mins
Cook 0 mins
Got this recipe quite a few years ago from McCormick Spice Company. For many decades their cookbook has been my bible. Now, tattered and torn it is well loved and well worn and it was free with a large can of black pepper. The family finds this recipe even better then old regular deviled egg recipe. I will also post how to get a perfect peeling of a hard cooked egg.
- 12 hard-cooked eggs, peeled
- 1⁄2 cup mayonnaise (not Miracle Whip)
- 1 1⁄2 teaspoons ground mustard
- 1⁄2 teaspoon seasoning salt
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon cayenne pepper
- chives (optional) or green onion, chopped (optional)
- 1 dash paprika (to garnish) (optional)
- Directions for perfect shelling of a hard cooked egg:.
- Fresh eggs cooked, will be hard to peel and thus, ugly.
- Allow eggs to set out in the kitchen for one hour outside their carton so they get to room temperature, before cooking. For every hour they sit out, they will age one week, or so I am told.
- I put my eggs in my vegetable steamer with the water level high, for 18 minutes.
- Most people set their eggs in a sauce pan in a single layer with enough cold water to cover them by an additional inch, bring their eggs to the boil on medium setting, on the top of the stove. Remove from heat. Cover and let stand about 15 minutes. (Adjust time up or down by 3 minutes for each size larger or smaller}.
- After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in Ice water) until completely cooled. Refrigerate and use within a week.
- OR---After my eggs have steamed 18 minutes, I immediately plunge them into ice cube water and just let them set for 10 to 20 minutes, before peeling.
- When your eggs are peeled; rinse them to be certain there are no little bits of shell adhering, dry them with a paper towel, then slice them in half lengthwise. Pluck out the yolks, putting them in a small bowl;setting the whites aside on a serving plate.
- Mash the yolks with a fork or masher.
- Stir in mayonnaise, dry mustard, Season-All, cumin, chili powder and cayenne until smooth and creamy.
- Spoon or pipe yolk mixture into egg halves. Sprinkle lightly with paprika and garnish with chives or chopped green onion, if desired.
- Cover with plastic wrap and refrigerate until ready to serve. Makes 12 (2 halves servings).
Eggs in my home are gone in 24 hours!! I think this dish has a lot of potential, to make it more flavorful or lot better for me to do! Anyway, excellent to do a SCRATCH on recipes here, Cooks learn to add a 'pinch' of a favorite spice to enhance flavor. Scientists maintain the rigor of exactitude. Cooks weigh and measure to produce a finished result that is consistent. AND THEN THE FUN BEGINS. These deviled eggs are good as is!
These yummy little devils have a kick to them. I had a good quality of mustard, so I think I can cut back to 1 tsp the next time. I used a light mayo when I fixed these for lunch today. I make this Made for *Recipe Swap No20 August 2008* game, from the Aussie Form
I 've had this recipe in my cookbook for sometime now and have been meaning to make them, but it was the photos taken by Aaliyah & Aaron's mum that made me make this recipe.I made this recipe on 7/6/08, and since there are only two of us the recipe was cut in half.I did however have to add just a bit more mayo, so it wouldn't be too thick.I really enjoyed the "Bite " that the spices gave to these deviled eggs, SO thought they needed some salt.But other than that we both enjoyed this recipe very much. This will be made again. Thanks for posting and, "Keep Smiling :)"