Deviled eggs or eggs mimosa are hard-boiled eggs, shelled, cut in half and filled with the hard-boiled egg's yolk mixed with other ingredients such as mayonnaise and mustard, but many other variants exist internationally. Deviled eggs are usually served cold. They are served as a side dish, appetizer or a main course, and are a common holiday or party food.
Contemporary versions of deviled eggs tend to include a wider range of seasonings and added foods, such as garlic, horseradish, wasabi, sliced Jalapeño pepper, cheese, chutney, capers, salsa, hot sauce, ham, mushrooms, spinach, sour cream, caviar, smoked salmon or other seafood, and sardines and may not be spicy. (Wikipedia)
- 6 hard-boiled eggs
- 1/4 cup Miracle Whip
- 1 teaspoon French's mustard
- dash Tabasco sauce
- salt, to taste
- 1/4 tsp. garlic powder
- 6 medium cooked shrimp, finely chopped
- 2 green onions, finely chopped
- Cut peeled eggs lengthwise into halves. Slip out yolks; mash with fork.
- Stir in Miracle Whip, mustard, Tabasco, garlic powder and salt; taste and adjust seasonings.
- Stir in shrimp and minced green onions. Fill whites with egg yolk mixture, forming a slightly rounded top, or pipe through a decorative pastry bag or cookie shooter.
- Arrange on a serving dish. Cover tightly and refrigerate.
- Garnish with paprika and chopped fresh parsley before serving, if desired.
Yields 12 deviled eggs.
Submitted by: CM