50 hard-cooked eggs
1/2 cup milk
1 1/2 cups mayonnaise or salad dressing
1 tablespoon salt
2 teaspoons dry mustard
1 teaspoon granulated sugar
1/2 cup cider vinegar
Servings: 50
1. Peel eggs. Cut in half lengthwise. Remove yolks to mixer bowl. Arrange whites in rows on a tray.
2. Mash yolks, using flat beater. Add milk and mix until blended.
3. Add remaining ingredients to yolks and mix until smooth. Refill whites with mashed yolks, approximately 1 1/2 Tbsp for each half egg white. Sprinkle with paprika (optional). Chill quickly (within 4 hours) to below 41°F.
Yield: 100 halves
Pastry bag may be used to fill egg whites. Yolk mixture should be smooth and creamy. Use plain or rose tip.
6 oz finely chopped pimientos may be added to yolk mixture.
VARIATIONS:
Dilled Eggs. Combine 1 3/4 qt vinegar, 1 1/4 qt water, 1 Tbsp dill weed, 1 tsp white pepper, 1 oz (1 1/2 Tbsp) salt, 1/4 tsp dry mustard, 1 Tbsp onion juice, and 3 cloves garlic. Pour over peeled, hard cooked eggs. Cover tightly and refrigerate overnight.
Hot Stuffed Eggs. Proceed as for Deviled Eggs. To mash egg yolks, add 3 oz melted butter or margarine, 2 tsp salt, 1/8 tsp cayenne pepper, 1 Tbsp prepared mustard, 1 lb ham, minced. Arrange stuffed eggs in two 12x20x2-inch baking pans. Cover with 1 gal white sauce, 2 qt per pan. Bake at 325°F for 30 minutes. Sprinkle with chopped parsley. Ham may be added to the white sauce instead of to egg yolks.
Pickled Eggs. Combine 3 1/2 cups beet juice, 3 1/2 cups vinegar, 12 oz granulated sugar, and 1/4 tsp salt. Stir until sugar is dissolved. Pour over peeled, hard-cooked eggs. Cover tightly and refrigerate overnight.
Smoked Eggs. Combine 1/2 cup soy sauce, 1 Tbsp salad oil, 1 tsp liquid smoke, 5 tsp granulated sugar, and 1 1/4 cups water. Pour over peeled hard cooked eggs. Marinate for 2-3 hours. Stir eggs occasionally to keep them moistened with marinade.
1/2 cup milk
1 1/2 cups mayonnaise or salad dressing
1 tablespoon salt
2 teaspoons dry mustard
1 teaspoon granulated sugar
1/2 cup cider vinegar
Servings: 50
1. Peel eggs. Cut in half lengthwise. Remove yolks to mixer bowl. Arrange whites in rows on a tray.
2. Mash yolks, using flat beater. Add milk and mix until blended.
3. Add remaining ingredients to yolks and mix until smooth. Refill whites with mashed yolks, approximately 1 1/2 Tbsp for each half egg white. Sprinkle with paprika (optional). Chill quickly (within 4 hours) to below 41°F.
Yield: 100 halves
Pastry bag may be used to fill egg whites. Yolk mixture should be smooth and creamy. Use plain or rose tip.
6 oz finely chopped pimientos may be added to yolk mixture.
VARIATIONS:
Dilled Eggs. Combine 1 3/4 qt vinegar, 1 1/4 qt water, 1 Tbsp dill weed, 1 tsp white pepper, 1 oz (1 1/2 Tbsp) salt, 1/4 tsp dry mustard, 1 Tbsp onion juice, and 3 cloves garlic. Pour over peeled, hard cooked eggs. Cover tightly and refrigerate overnight.
Hot Stuffed Eggs. Proceed as for Deviled Eggs. To mash egg yolks, add 3 oz melted butter or margarine, 2 tsp salt, 1/8 tsp cayenne pepper, 1 Tbsp prepared mustard, 1 lb ham, minced. Arrange stuffed eggs in two 12x20x2-inch baking pans. Cover with 1 gal white sauce, 2 qt per pan. Bake at 325°F for 30 minutes. Sprinkle with chopped parsley. Ham may be added to the white sauce instead of to egg yolks.
Pickled Eggs. Combine 3 1/2 cups beet juice, 3 1/2 cups vinegar, 12 oz granulated sugar, and 1/4 tsp salt. Stir until sugar is dissolved. Pour over peeled, hard-cooked eggs. Cover tightly and refrigerate overnight.
Smoked Eggs. Combine 1/2 cup soy sauce, 1 Tbsp salad oil, 1 tsp liquid smoke, 5 tsp granulated sugar, and 1 1/4 cups water. Pour over peeled hard cooked eggs. Marinate for 2-3 hours. Stir eggs occasionally to keep them moistened with marinade.
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