10 Stars! These were made for Easter dinner, and honestly I wish I had made more. Following the recipe, I boiled six eggs, and easily my crew could have eaten a dozen, but trying a new recipe you just never know...but, this one's worth doubling! Here is what I did: I started with perfect boiled eggs (place eggs in pan with cold water and a bit of oil, bring to a boil and then turn off heat. Cover, and let sit for 15 minutes for large eggs, 17 for extra large. Cool in ice water. You will never have a green egg yolk, and it will peel easily, promise!) I followed the yolk recipe exactly, except for the salt per other reviews. I salted to taste, about 1/8 tsp. Once the yolk mixture was stirred together, I "creamed" it by putting into a plastic baggie and squeezed the baggie to mix, (enlisting the help of nine year old son who had the most fun "smooshing" this mixture)! Then I cut off one corner of the baggie and piped the filling into the egg whites. Beautiful presentation, smooth and creamy and YUMMY! Not too sweet, as others have mentioned, with just the right amount of tart. Top with paprika, and they will think you are the Deviled Egg Queen! Can't wait for summer picnics with this one! Thanks for the recipe!
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