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Makes 24 deviled eggs
12 large eggs
1/2 cup Gefen Mayonnaise
2 teaspoons imitation Dijon mustard (kosher for Passover)
2 teaspoons duck sauce
2 teaspoons celery, finely chopped
2 teaspoons scallions, finely chopped
1 teaspoon lemon juice
salt, to taste
Pereg Black Pepper, to taste
paprika
thinly sliced olives
curly parsley
Fill with water a pot large enough to hold all the eggs. Bring the water to a boil, then lower the eggs gently into the pot. Boil the eggs for about 11 minutes. Immediately remove the pot from the stove, drain off the boiling water, and pour cold water into the pot. Allow the eggs to cool in the cold water for about 10 minutes.
Very carefully, peel the eggs, avoiding breaks and tears in the egg whites so that you have a smooth surface. Slice the eggs in half lengthwise.
Remove the yolks from the eggs and place in a sieve. With a spoon, force the eggs through the sieve into a bowl. If preferred, you can mash the eggs with a fork.
Add the remaining ingredients to the sieved egg yolks and stir with a fork until combined well.
Spoon the egg yolk mixture into the egg white shells. For a more decorative presentation, transfer the filling to a pastry bag fitted with a decorative tip such as the star or ribbon tip and pipe into the egg white shells.
If desired, garnish with paprika, olives, and curly parsley.
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