Wiki source code of Deviled eggs
Last modified by Richard Johnson on 2022/07/02 21:58
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| author | version | line-number | content |
|---|---|---|---|
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2.1 | 1 | (No onions, garlic, paprika) |
| 2 | |||
| 3 | |||
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1.1 | 4 | 24 eggs, hard boiled and peeled, yokes separated and whites split in half |
| 5 | |||
| 6 | |||
| 7 | Filling: | ||
| 8 | |||
| 9 | All yokes plus... | ||
| 10 | |||
| 11 | 1 1/2 C greek yogurt | ||
| 12 | |||
| 13 | 1/4 C mustard (dijon, stone ground, whatever you like) | ||
| 14 | |||
| 15 | 1/3 C capers | ||
| 16 | |||
| 17 | 1/4 C caper brine | ||
| 18 | |||
| 19 | 1 t kosher salt (for those who can't have iodine) | ||
| 20 | |||
| 21 | 3/4 t white pepper (fine ground) | ||
| 22 | |||
| 23 | 1 T dill | ||
| 24 | |||
| 25 | 1/2 t horse radish powder | ||
| 26 | |||
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3.1 | 27 | 1/3 C mayonaise |
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1.1 | 28 | |
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3.1 | 29 | |
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1.1 | 30 | Put into a plastic bag, seal, then cut off one corner and use this to fill the egg whites. |
| 31 | |||
| 32 |
