Monday, October 29, 2012

Deviled Eggs




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.


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, holiday themed muffin papers would have been even cuter!

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.


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.