Deviled Eggs

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Preparation info

  • Yield:

    50 Pieces

    • Difficulty

      Medium

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
25

Method

Procedure

  1. Halve the eggs lengthwise and remove the yolks.
  2. Mash the yolks or force them through a sieve.
  3. Add the remaining ingredients (except the garnish) and mix to a smooth paste.
  4. Using a pastry bag with a star tip, fill the egg white halves.
  5. Using a variety of garnishes, decorate the top of each egg.