Monday, April 8, 2013

Deviled Eggs

My favorite way to make deviled eggs is to use the Kraft recipe, with cream cheese.

First, I start with eggs that are at least a week old.  I use the incredible edible egg recommendation for cooking the eggs.  They get perfect every time, with bright yellow yolks, not greenish.

Here is the Kraft recipe:

I like to cut the top off the eggs, instead of cutting them lengthwise:
This is what the filling will look like:
Scooped out eggs:
I pipe the filling into the eggs, but you could use a spoon:
Keep all of the extra tops, and extra filling for egg salad:

No comments:

Post a Comment