I don't think turkeys lay eggs or do they.
DEVILED EGGS
Makes 24 deviled eggs
12 large eggs
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 tablespoon minced sweet pickle
Dash of Worcestershire sauce
Salt and freshly ground black pepper
Hot red pepper sauce
2 tablespoons chopped fresh parsley, for garnish
Paprika, for garnish
Place the eggs in a large saucepan just big enough to hold them in a single layer. Add enough cold water to cover by 1 inch. Bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Drain carefully and rinse under cold water. When cool enough to handle, but still warm, peel the eggs. Cool completely.
Cut each egg in half lengthwise. Remove the yolks and place in a medium bowl. Add the mayonnaise, mustard, pickle, and Worcestershire sauce. Season to taste with salt, pepper, and hot sauce.
Transfer the yolk mixture to a pastry bag with a ½-inch wide opening. (If you wish, fit the bag with a ½-inch star tip before filling.) Squeeze the yolk mixture into the hollows of the whites and place on a serving platter. Sprinkle the filling with the parsley, then the paprika. Cover with plastic wrap and refrigerate until chilled, at least for 1 hour and up to 8 hours. Serve chilled.
Beryl
|