-=> Ben Collver wrote to Dave Drum <=-
DD> Devilled eggs are good ... but these are, to quote Tony the Tiger
DD> "G R R R R R R R R E A T!!!
DD> Title: Chipotle Deviled Eggs
BC> That recipe does look grrrrrrrreat!!!
I like that you cn "play with your food" and get creative without screwing the pooch.
BC> So if these are deviled eggs, what would make for angeled eggs?
This would be them - angel and devil are just two sides of the same coin. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Angel Eggs
Categories: Wggs, Herbs, Chilies, Vegetables
Yield: 12 servings
12 lg Eggs
1/2 c Mayonnaise or Miracle Wimp
1 tb Dijon mustard
6 Dprigs fresh dill; more to
- garnish
2 tb Shallots; diced
1/2 ts Hot smoked paprika
1/2 ts Salt
1/4 ts Pepper
2 tb Capers; rinsed
Place 1 dozen eggs in a large pot. Fill the pot with
cold water until it covers the eggs by about an inch.
Bring the water to a boil; then reduce to a low simmer
for 15 minutes. Remove the pot from the stove and place
it in the sink. Run cold water into the pot for several
minutes until the pot is full of cold water. Remove the
eggs. Roll each egg to crack the shell and gently peel.
With a sharp knife, cut each egg in half length-wise.
Remove the yolks and place them in the food processor.
Add the mayo, mustard, dill, shallots, paprika, salt,
and pepper to the egg yolks. Puree until extremely
smooth.
UDD sez: you can us a fork or a whisk here to good
effect here and save cleaning the food processor bowl
and blade. A fork and a bowl clean up much more easily,
msling the extra effort of getting everything oureed
manually time well spent.
Using a pastry bag and tip, or a zip-bag with one corner
snipped off, pipe the yolk mixture into the hole of each
egg. Sprinkle a few capers and extra chopped dill on
each egg. Cover and refrigerate until ready to eat.
By: Sommer Collier
RECIPE FROM: https://www.aspicyperspective.com
Uncle Dirty Dave's Archives
MMMMM
... Marriage is grand. Divorce is 100 grand.
--- BBBS/Li6 v4.10 Toy-6
* Origin: Prism bbs (1:261/38)
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