Stuffed Easter Eggs OR Deviled Eggs
Whatever-You-Call-’em-Eggs
Whether you call them deviled eggs, stuffed eggs, salad eggs, picnic eggs or pickled eggs, they’re still the same. Recipes for these are as varied as the persons who make them.
To make the whites of the eggs pastel colors, you simply peel the hard-boiled egg, cut the egg in half and remove the yolk. Store the yokes in a closed container in the refrigerator until ready to use.
To color the eggs, choose the colors you want. More food coloring and more time in the water will make the eggs a brighter hue. You decide. Gel coloring goes a lot further than regular food coloring. It’s all I use anymore.
The ingredients for the dressing are approximate, so go ahead and come up with your own combination. Salad dressing (the recipe says not to use mayonnaise, but I do), vinegar, sugar, mustard, and paprika are all you will need to make this delicious recipe. In this photo, you’ll notice a few eggs with more than their share of Paprika. That’s because I grabbed the container of Paprika with large holes for shaking. Plus, a friend gave me several dozen of their brown eggs, and most of them were double-yoked, so there was plenty of yellow in the mix.
Safe Deviled Eggs
As always, when serving food with mayonnaise or salad dressing, remember that it should only be at room temperature for one to two hours. Sure, you can take them to a picnic; just be sure to keep the food in a cooler until it’s time to serve, and then return them to the cooler. I serve my eggs on a cold pack from Pampered Chef. You might want to check that out if you’re really into taking this dish to picnic suppers.
About this recipe
The amount of dressing for this recipe is more than you’ll need for a dozen eggs unless you’re using extra-large or double-yoked eggs. ADD the dressing A LITTLE AT A TIME. You can always add more dressing to your yolk mixture.
I like to keep a mixture of this in my refrigerator, especially during the summer and for holidays. This mixture keeps in the refrigerator for a long time – consider how long salad dressing, mayonnaise, and mustard keep in your refrigerator. When I need a quick addition to a meal or when there’s an event and I’m asked to bring finger foods, having the dressing already prepared makes it a snap.
The recipe
Stuffed Easter Eggs
Ingredients
- 1 cup whipped salad dressing - OR mayonnaise
- 1-2 Tbsp. mustard
- 1/2 cup Sugar
- 1-2 Tbsp. Vinegar
- 2/3 tsp. Salt
- Paprika for garnish
Instructions
- Put 1 dozen eggs into a kettle of boiling water. Let boil for 8 minutes. Remove from water and place under cold running water.
- Refrigerate until ready to use
- Peel eggs, slice in half and remove egg yolks.
- Mash egg yolks and add dressing ONE TABLESPOON AT A TIME until texture is right.
- Put egg yolk mixture into egg white halves.
- Garnish with Paprika.
- To color egg whites: put 1 drop food coloring into 3/4-1 cup water
- Let sit in the water for 45-60 minutes, stirring occasionally to keep sides from touching and coloring evenly.
- Remove from water and drain on paper towel. Repeat directions above.
