Thursday, October 29, 2009

Deviled Eggs

Ok, so I'm pushing it with the relationship between Deviled Eggs and Halloween, other than the name, but they're so yummy, they work for a 4th of July picnic or Halloween!

Our Mom's Club held the annual Harvest Festival this past week, and each mom was asked to bring a snack to share. I chose Deviled Eggs, because that's something that I always grab when I see them at a potluck. There were so many yummy things, and I got some great ideas for dishes to bring.


I served them in a foil throw-away container and put each egg in a muffin cup - it kept them from sliding around and made it easy to grab them out of the container. I borrowed this idea from Ina Garten, although she always has super-cool plain white ones. I was stuck with off-the-rack pastel, but it still worked. Next time I do it (and remember to plan ahead!) I would keep an eye out for holiday themed muffin papers.

One of the moms came through and added Halloween food decorations to the platters of food on the table. It was cute to tie all the foods together and bring together the Halloween theme. Talk about expanding on a great idea!


Deviled Eggs
from The Betty Crocker Cookbook

6 hard boiled eggs
3 tablespoons mayonnaise
1/2 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper

Peel eggs. Cut lengthwise in half. Slip out yolks and mash with fork.
Stir mayonnaise, mustard, salt and pepper into yolks. Fill whites with egg yolks mixture, heaping it lightly. Cover and refrigerate up to 24 hours.

Easy Cooking | Simple Cooking 

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