EXAMPLE & MAIN PAGE - EBOOK - Conquering the Homemaking Facade (1) - Flipbook - Side 13
drinks,snacks & sides
This recipe is an American classic that is a welcome addition to any buffet table. This
basic recipe is honest and doesn’t try to pretend the humble deviled egg is something
fancier than it really is. There’s no curry, pesto, or horseradish—just the same old eggs,
mustard, mayonnaise, and hot sauce that made this recipe a classic in the first place.
LIST of INGREDIENTS
6 large eggs
3 tablespoons mayonnaise
1 teaspoon mustard
1 to 2 dashes hot sauce, to taste
salt and pepper, to taste
paprika, for garnish (if desired)
method of crafting
1. Rinse eggs with warm water, and place in a small saucepan.
2. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off
heat, cover, and let sit for 10–12 minutes. Drain, rinse under cold water, and peel. Cool in the
refrigerator, loosely covered, for 15 minutes.
3. Halve eggs lengthwise, and carefully scoop out yolks.
4. Place yolks in a bowl, and mash with a fork. Add mayonnaise, mustard, hot sauce, salt and
pepper. Stir until mixed well.
5. Fill each egg white with about 1 1/2 teaspoons of the egg yolk mixture, and dust the top