Thursday, August 14, 2014

Pimento & Olive Deviled Eggs

Pimento & Olive Deviled Eggs
(16 servings)


8 large Fresh Eggs
2 whole Pimentos (from jar or can)
8 large Pitted Green Olives
5 tbsp. Mayonnaise
8 drops Tabasco
pinch Cayenne Pepper (amount to your taste)
to taste Salt & Black Pepper
½ tsp. Paprika, for dusting eggs


Place eggs in a medium sauce pan and cover with cold water by 1 inch.  With sauce pan on stove, bring to a slow boil over medium-high heat.  Once at a boil lower heat to keep a slow boil and continue for 3 minutes.  Remove pan from heat and let eggs rest in the hot water for 9 minutes.  Carefully drain hot water and add back cold water to pan along with some ice cubes and let sit for 12 minutes.  Drain water, get one egg, crack shell and remove under slow running cold water.  Repeat process with each egg.  Now cut each egg in half lengthwise and remove yolks to a nylon strainer over a medium sized bowl.  Push yolks through strainer into bowl.  Then mash with a fork.  Drain pimentos on paper towels, chop finely and add to bowl.  Leave 16 little strips to garnish finished eggs.  Finely chop olives leaving 16 slices to garnish finished eggs.  Add the mayonnaise and mix well.  Now add tabasco and cayenne.  Salt and pepper to taste.  You can now pipe the mixture into the eggs or spoon it in.  Once all the eggs are filled place on a serving dish and top each with pimento and olive pieces saved for garnish.  Now dust each egg with a little paprika and serve.

Note:               Once done, eggs can be carefully covered
                        and refrigerated until needed.

Note:               There are many different instructions for cooking boiled eggs.  I find this one the best for me.  Also, you want to use older eggs for boiling as they peel easier than fresh ones.

Ideas for Future Efforts

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