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3 tablespoons mayonnaise
2 tablespoons lemon juice
2 teaspoons prepared mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon pepper
2 tablespoons dill relish
Cut eggs in half lengthwise. Remove yolks, mash with fork. Combine with remaining ingredients; blend well. Fill whites using approximately 2 teaspoons mixture per egg white.
Yields: 24 deviled egg halves.
Deviled Eggs recipe
12 eggs, hard cooked3 tablespoons mayonnaise
2 tablespoons lemon juice
2 teaspoons prepared mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon pepper
2 tablespoons dill relish
Cut eggs in half lengthwise. Remove yolks, mash with fork. Combine with remaining ingredients; blend well. Fill whites using approximately 2 teaspoons mixture per egg white.
Yields: 24 deviled egg halves.
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© Copyright 1999-2012 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.
© Copyright 1999-2012 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.