Wiki source code of Deviled eggs
Version 1.1 by Richard Johnson on 2022/07/02 21:48
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| author | version | line-number | content |
|---|---|---|---|
| 1 | 24 eggs, hard boiled and peeled, yokes separated and whites split in half | ||
| 2 | |||
| 3 | |||
| 4 | Filling: | ||
| 5 | |||
| 6 | All yokes plus... | ||
| 7 | |||
| 8 | 1 1/2 C greek yogurt | ||
| 9 | |||
| 10 | 1/4 C mustard (dijon, stone ground, whatever you like) | ||
| 11 | |||
| 12 | 1/3 C capers | ||
| 13 | |||
| 14 | 1/4 C caper brine | ||
| 15 | |||
| 16 | 1 t kosher salt (for those who can't have iodine) | ||
| 17 | |||
| 18 | 3/4 t white pepper (fine ground) | ||
| 19 | |||
| 20 | 1 T dill | ||
| 21 | |||
| 22 | 1/2 t horse radish powder | ||
| 23 | |||
| 24 | |||
| 25 | Put into a plastic bag, seal, then cut off one corner and use this to fill the egg whites. | ||
| 26 | |||
| 27 |
