Tony Carter
014-05-03 Sector New York
Santa's Deviled Eggs
Peel and cut eggs lengthwise in half. Remove yolks, place in small bowl.
Fill a mug 1/3 full with hot water and stir in the food coloring. Dip the narrow end of each egg into the red water and hold for 10-15 seconds. Then drain eggs on paper towels, cut side up.
In a small bowl, mash the yolks, sitrring in mayo, pickle relish, paprirka and
horseradish sauce and spoon into each egg white.
Use capers for eyes, a ham piece for a nose and pepper piece for a mouth. Cut a small hole in a corner of a plastic bag or pastry bag and fill with cream cheese. Pipe in eyebrows, moustaches and beards, and pom-pom and trim on hats.
Refrigerate covered until time to serve.
12 Hard-boiled eggs
Hot water
2 Teaspoons- red food coloring
1/2 Cup Mayonnaise
1/2 Teaspoon Dijon Mustard
1 Tablespoon Sweet pickle relish
1/4 Teaspoon Paprika
1 Tablespoon Horseradish Sauce (optional)
1 Tablespoon Capers drained
1-2 Ounces Thick sliced deli ham cut into 24 pieces
1/2 Roasted Sweet pepper cut into 24 thin pieces
1/2 Roasted sweet red pepper cut into 24 pieces
1/3 Cup Cream cheese, softened