Devilish Eggs - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
12 Jumbo Eggs, hard boiled
3 Tablespoons Coleman's Mustard Powder
1 Tablespoon Olive Oil (E.V. not necessary but, nice.)
1 Tablespoon dill pickle juice
Mayonnaise to make a smooth mixture
Dill Relish (optional)
Pitted olives cut in half (optional)
Cayenne pepper for garnish
Peel the hard boiled eggs and split in half carefully putting the yolks in a mixing bowl. Mash yolks with a fork and stir in pickle juice,olive oil and mustard powder. Add enough mayo to make a smooth, stiff paste. If you are using dill relish add it in at this time.
Scoop the past back into the egg halves and put a half olive on each so that they look like little yellow eyeballs staring up at you. Sprinkle cayenne (or whatever red powder you like) over the eggs for that properly bloodshot look.
With that much mustard in there these babies will get people's attention. And the cayenne garnish is a nice bonus.© Jim Catanich
"The classic moist pumpkin bread from Down East is spiced with cinnamon, ginger, nutmeg and cloves. This bread improves with age, so plan to make it a day ahead if possible." - janiece mason
"When do i add the wine? What a great recipe. Quick and easy!" - latosha m.
"Seven layer taco dip made with refried beans, sour cream, and salsa is the perfect platter for..." - suzanne m. munson
"These cookies are great...you get a double dose of chocolate! My kids love them." - denise
"Very tasty, I did half the seasonings because we only had about a 2 -2.5 lb elk roast for my husband and I. Very tender and juicy, I always love the veggie flavors! I loved how the drippings were already made into a gravy. Great for Sunday dinners!" - simplydelicious
"Buy a big roast so you will have plenty of leftovers. The gravy was a bit salty, but the flavor combination was fantastic! I didn't put all the dry ingredients on the roast, just enough to give it a good covering and the rest in the pan with the liquid. I served it with mashed potatoes and green beans and ... " - lorac