What To Do With Those Leftover Eggs
April 10, 2009 by Michelle Smith
Filed under Recipes
Easter is drawing near and pretty soon I’m going to need to come up with ideas for the boiled eggs. With the amount of money I spend on groceries, I do not want to waste anything. Today I found this recipe for Hot Deviled Eggs from the Charlesview Suites in Cambridge, MA.
Image: sxc.hu
Ingredients:
12 large eggs, at room temperature
2 tablespoons Dijon mustard
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice
2 small jalapenos, seeded and finely chopped
1/3 cup finely chopped onion or shallot
1 stalk celery, finely chopped
Salt and freshly ground pepper
Sweet paprika, for dusting
Directions:
Bring a large pot of water to a boil. Add the eggs, lower the heat and simmer for 12 minutes. Remove the eggs, run cold water over them, then cover with ice-cold water for 10 minutes, cracking each shell lightly to let some water in. Drain and peel.
Halve the eggs lengthwise. Remove the yolks to a bowl, mash with a fork, then stir in the mustard, mayonnaise and lemon juice. Add the jalapenos, onion and celery and season to taste with salt and pepper.
Mound the egg-white halves with the filling and sprinkle with paprika.
Yield: 24 servings
Recipe courtesy of Charlesview Suites and BnBfinder.com
Thank you for this, we made a TON of eggs and the kids have just been eating them as boiled eggs witha bit of salt on them. Now I can spice things up a bit. I couldn’t think of a single thing to do with them.