Writer's Monthly Tips!
Subscribe!
Just in time for Fourth of July – Patriotic Deviled Seafood Eggs
Deviled Shrimp Eggs
12 large eggs
1/2 cup mayonnaise or Miracle Whip or half of each
1/2 cup finely chopped seasoned-boiled shrimp
3 Tbsp. sauted chopped green bell pepper
1 minced green onion
1/4 tsp Creole seasoning
1/8 tsp each salt and pepper
1/4 tsp. Louisiana hot sauce
Top with cooked shrimp
Deviled Crab Eggs
12 large eggs
1/2 c mayonnaise or Miracle Whip or half of each
1/2 cup cooked fresh lump crabmeat
2 tsp. fresh tarragon
1/2 tsp. lemon zest
1/4 tsp. each salt and pepper
Top with cooked fresh crabmeat
Deviled Texas Caviar Eggs
12 large eggs
1/2 c mayonnaise or Miracle Whip or half of each
3 Tbs. chopped roasted red bell pepper
1 minced green onion
1 Tbsp. chopped fresh cilantro
1 tsp Italian dressing dry mix
1/4 tsp each salt and pepper
Top with canned black-eye peas
Preparation
In large pot, add water to stand at least three inches deep and add 1 teaspoon of salt. Bring water to boil. Carefully place eggs (one at a time) in boiling water with a spoon. Boil 5 minutes and remove from heat. Let eggs sit in hot water for 10 minutes.
Place eggs under cold running water until just cool enough to handle. Crack eggs by rolling lightly on flat surface and peel.
Slice eggs in half lengthwise and remove yolks. Mash together yolks, mayo and ingredients of your choice of deviled egg, set aside.
Coloring egg whites and filling with yolk mixture
1 small bottle each red and blue food coloring, any brand. For each color; in small bowl or large mug, place 1 cup cold water and 1 tsp vinegar, then add bottle of desired coloring. Mix well.
With egg white halves prepared as per instruction above, place as many un-dyed halves as the
solution will cover in bowl or mug. Allow to soak until desired color is achieved.
Remove from dye and drain on plate lined with paper towels.
I place the yolk mixture into a small ziplock bag, snip off one corner, and squeeze the mixture through the hole. This is a simple method for piping the mixture into egg white halves. Serve immediately or cover and chill before serving.
12 large eggs
1/2 cup mayonnaise or Miracle Whip or half of each
1/2 cup finely chopped seasoned-boiled shrimp
3 Tbsp. sauted chopped green bell pepper
1 minced green onion
1/4 tsp Creole seasoning
1/8 tsp each salt and pepper
1/4 tsp. Louisiana hot sauce
Top with cooked shrimp
Deviled Crab Eggs
12 large eggs
1/2 c mayonnaise or Miracle Whip or half of each
1/2 cup cooked fresh lump crabmeat
2 tsp. fresh tarragon
1/2 tsp. lemon zest
1/4 tsp. each salt and pepper
Top with cooked fresh crabmeat
Deviled Texas Caviar Eggs
12 large eggs
1/2 c mayonnaise or Miracle Whip or half of each
3 Tbs. chopped roasted red bell pepper
1 minced green onion
1 Tbsp. chopped fresh cilantro
1 tsp Italian dressing dry mix
1/4 tsp each salt and pepper
Top with canned black-eye peas
Preparation
In large pot, add water to stand at least three inches deep and add 1 teaspoon of salt. Bring water to boil. Carefully place eggs (one at a time) in boiling water with a spoon. Boil 5 minutes and remove from heat. Let eggs sit in hot water for 10 minutes.
Place eggs under cold running water until just cool enough to handle. Crack eggs by rolling lightly on flat surface and peel.
Slice eggs in half lengthwise and remove yolks. Mash together yolks, mayo and ingredients of your choice of deviled egg, set aside.
Coloring egg whites and filling with yolk mixture
1 small bottle each red and blue food coloring, any brand. For each color; in small bowl or large mug, place 1 cup cold water and 1 tsp vinegar, then add bottle of desired coloring. Mix well.
With egg white halves prepared as per instruction above, place as many un-dyed halves as the
solution will cover in bowl or mug. Allow to soak until desired color is achieved.
Remove from dye and drain on plate lined with paper towels.
I place the yolk mixture into a small ziplock bag, snip off one corner, and squeeze the mixture through the hole. This is a simple method for piping the mixture into egg white halves. Serve immediately or cover and chill before serving.