Deviled Eggs by Marlboro Country Cookbook
This recipe is taken from the Marlboro Country Cookbook and is absolutely fantastic. I'm usually the "Deviled Egg" girl for the holidays.
- Ready In:
- 12 large hard-cooked eggs
- 1⁄2 cup mayonnaise (I use Miracle Whip)
- 2 teaspoons sweet pickle juice (Dill can be used)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon paprika
- 1⁄8 teaspoon cayenne
- Peel Eggs.
- Cut in half lengthwise.
- Remove yolks and put into small bowl and mash (I put them in a gallon sized zip lock and squish).
- Add remaining ingredients and mix (squish) well.
- Spoon (or cut corner off zip lock and pipe) filling into the whites.
- Refrigerate until serving.
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I'm sorry to say that this was a disappointment. I used regular mustard because we don't care for the other one. Everyone loved the taste...but it had one big problem--the yolk was too thin and runny. I used the plastic bag instruction which may have been part of the problem along with all the liquid ingredients added to the normal amount of mayonnaise. I think the squeezing of the bag was just too much for it. I suggest that you mix in a bowl, adding the liquids (pickle juice & Worcestershire sauce) slowly after adding the mayo and mustard so that more control can be achieved. This should be fixable, perhaps by increasing the amount of eggs if you don't wish to cut the amount of liquids. Made for PAC Spring 2013.Reply
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