DEVILED EGGS
6 eggs
2 tablespoons mayonnaise
1 tablespoon sour cream
1 teaspoon vinegar (or pickle juice)
1 tablespoon prepared mustard
½ teaspoon onion powder
¼ cup chopped dill pickle
1 tablespoon chopped scallions
Paprika
2 tablespoons mayonnaise
1 tablespoon sour cream
1 teaspoon vinegar (or pickle juice)
1 tablespoon prepared mustard
½ teaspoon onion powder
¼ cup chopped dill pickle
1 tablespoon chopped scallions
Paprika
Place eggs in medium sized saucepan and cover with water. Eggs should not be fresh; eggs that have been in the refrigerator for a few days will give up their shells more easily. Cool over medium heat until the water comes to a boil. Turn heat down and simmer gently for about 7 minutes.
Drain off the hot water and cover eggs with ice to cool them.
Crack and remove shells. Rinse to remove any small pieces of shell.
Cut the eggs the long way and take out the yolks. Place the white halves on a tray.
Add the yolks to the other listed ingredients, except paprika, and mix well. Spoon the mixture into the hollows of the whites and sprinkle with paprika.
Drain off the hot water and cover eggs with ice to cool them.
Crack and remove shells. Rinse to remove any small pieces of shell.
Cut the eggs the long way and take out the yolks. Place the white halves on a tray.
Add the yolks to the other listed ingredients, except paprika, and mix well. Spoon the mixture into the hollows of the whites and sprinkle with paprika.
Believe only half of what you see and none of what you hear.
Dinah Mulock Craik
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