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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

9th Grade Deviled Eggs Recipe

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This recipe for 9th Grade Deviled Eggs is from Cook Book , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 large eggs
4 tablespoons mayonnaise
2 teaspoons yellow mustard
1/4 teaspoon salt
pinch of pepper
Directions:
Directions:
Place eggs in a saucepan large enough to hold them all in one layer. Cover with water. Bring to boil, then lower heat to a simmer and cook for 9 minutes. Fill a large bowl halfway with ice and water. When eggs have cooked, transfer them with a slotted spoon to ice bath. Let cool completely.
Peel eggs; cut each in half lengthwise. Remove yolks and place in a bowl. Mash yolks with a fork until smooth. Add mayonnaise, mustard, salt and pepper and mix until blended.
Transfer yolk mixture to a piping bag fitted with a plain or star tip. If subbing a ziplock bag, seal bag and snip off one corner. Pipe yolk mixture into empty egg whites.
Number Of Servings:
Number Of Servings:
24 halves
Personal Notes:
Personal Notes:
I learned how to make these in cooking class at Junior High in Fargo, ND.

 

 

 

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