Post by Domestic Goddess on Apr 15, 2022 9:18:33 GMT -5
Nonna Rosa's Easter (Deviled) Eggs
Prep Time: 20 Minutes
Cook Time: 5 Minutes
12 hard boiled eggs
1/2 cup salad dressing, or mayonnaise
3 Tablespoons yellow prpared mustard
Bits of black olives, for the eyes
Bits of carrot, for the beaks
1.) Slice tops from the hard boiled eggs (small end) and reserve the top of the egg.
2.) Carefully remove the cooked yolks from the eggs, and add the yolks to a bowl, and set the remaining white cooked eggs (the caps) aside.
3.) Mash the cooked yolks in the bowl, then add the salad dressing (or mayo), plus the yellow mustard, and mix the ingredients together with the fork.
4.) Stuff the egg mixture back in the hollow egg white shells. (Slightly overfill each egg.)
5.) Decorate each egg with bits of the black olives, for the eyes.
6.) Decorate each egg with bits of the carrots, for the beaks.
7.) Top each deviled egg with the reserved cooked egg whites (the cap), to make each look like hatching eggs.
8.) Refrigerate the deviled eggs until ready to serve.
9.) Serve cold.
10.) Yields: 12 servings
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www.justapinch.com/recipes/appetizer/poultry-appetizer/nonna-rosas-easter-deviled-eggs.html
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Prep Time: 20 Minutes
Cook Time: 5 Minutes
12 hard boiled eggs
1/2 cup salad dressing, or mayonnaise
3 Tablespoons yellow prpared mustard
Bits of black olives, for the eyes
Bits of carrot, for the beaks
1.) Slice tops from the hard boiled eggs (small end) and reserve the top of the egg.
2.) Carefully remove the cooked yolks from the eggs, and add the yolks to a bowl, and set the remaining white cooked eggs (the caps) aside.
3.) Mash the cooked yolks in the bowl, then add the salad dressing (or mayo), plus the yellow mustard, and mix the ingredients together with the fork.
4.) Stuff the egg mixture back in the hollow egg white shells. (Slightly overfill each egg.)
5.) Decorate each egg with bits of the black olives, for the eyes.
6.) Decorate each egg with bits of the carrots, for the beaks.
7.) Top each deviled egg with the reserved cooked egg whites (the cap), to make each look like hatching eggs.
8.) Refrigerate the deviled eggs until ready to serve.
9.) Serve cold.
10.) Yields: 12 servings
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www.justapinch.com/recipes/appetizer/poultry-appetizer/nonna-rosas-easter-deviled-eggs.html
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