Thursday, November 26, 2009

Denyce's Deviled Eggs

Preparation Time: 15 minutes
Cooking Time: 12 minutes
Serves 8-13

(You will need a serving Tray or dish large enough to fit 20 egg halves)

10 large BOILED eggs, at room temperature

1/4 cup mayonnaise

1 tablespoon brown/yellow mustard

1 teaspoon hot pepper sauce (more or less upon desired taste)

1/8 teaspoon each salt and white pepper

1/4 teaspoon paprika

Fresh celery leaves for garnish

1. Boil the eggs in simmering water for 12 minutes;
drain. Cover the eggs with cold water; let stand until
completely cool.

2. Peel the eggs, rinse and pat dry. Slice them in
half lengthwise. Carefully scoop out the yolks (to not break the egg white) and mash together with the mayonnaise, mustard, hot pepper sauce, salt
and pepper. Spoon the filling into the egg-white
halves using a teaspoon or a pastry bag fitted with a1/2-inch star tip.
Dust with the paprika and garnish with celery leaves.

Denyce's Famous Potato Salad


5 Large Potatoes
5 Eggs
½ Cup Green Onions
½ Cup Yellow Onions
½ Cup Celery
½ Cup Mayonnaise
½ Cup Sweet Pickle Relish (or more to taste)
Yellow Mustard


~Boil Eggs.
~Peel & diced potatoes.
~Boil diced potatoes until they are easily pierced with a fork.
~While Eggs and Potatoes are boiling, Finely dice the celery, green and yellow onions and add them to a bowl.
~Drain the potatoes and place in them in the bowl.
~Peel and chop eggs and add them to the bowl.
~Stir in the sweet pickle relish.
~Add the mayonnaise to the bowl until mixture is creamy or thick.
~Then finally add mustard to taste or add color.

Chill covered before serving