>>>
>>> WHAT
>>> WHAT IS ONE OF THE EASIEST APPETIZERS TO WH4@IP UP WHEN YO HAVE A BUNCH OF CHICKENS IN
YOUR BACKYARD?
OUR "207", PEGGY KEYSER, HAS AN
IDEA . THIS 4@IS AN OLD-FASHION
FAVORITE, 4@DEVILED EGGS.
>> IF YOU CAN BOIL WATER
THERE'S A PRETTY GOOD CHANCE
YOU CAN MAKE DEVILED EGGS.
THIS IS MY RECIPE 4@WHICH START
IN THE BETTER HOMES & GARDENS
COOKBOOK.
THIS IS WHERE A LOT 4@OF RECIPE
GET STARTED.
HERE IS WHAT YOU WILL NEED.
4@4@
♪
4@
FIRST
FIRST THING WE WILL DO IS BOIL OUR EG4@GS. TODAY WE ARE USING SIX EGGS TO
MAKE 4@4@ULTIMATELY 12 DEVILED
EGGS.
THE EGGS ARE ALL SET AND NOW I
WILL DRAIN THEM IN THE SINK.
I WILL DRAIN OUT THE HOT WATER.
AND I WILL RUN COLD WATER OVER
THE HARD-BOILED EGGS SO THAT
THEY ARE GOING TO STOP COOKING.
AND I WILL RUN COLD WATER OVER THE HARD-BOILED EGGS SO THAT THEY ARE GOING TO STOP COOKING.@
I GENERALLY USE STORE-BOUGHT
EGGS WHEN I AM MAKING DEVILED 4@
EGGS BECAUSE STORE-BOUGHT EGGS
ARE A LITTLE BIT OLDER AND PEEL
A LOT EASIER.
FRESH EGGS ARE WONDERFUL BUT
THEY ARE HARD TO PEEL.
AND THE EGGS 4@ARE DONE.
HERE WE GO WE 4@WILL CUT THEM
LIKE SPICE.
TRIED TO KEEP -- CUP --4@ CUT
THEM LENGTHWISE.
4@
THIS
THIS ONE
THIS ONE 4@DID SPLIT SO MAYBE THAT'S THE ONE THAT THE CHEF HAS TO EAT.
[ LAUGHTER ] THE NEXT THING I
WILL DO IS MASH UP ALL OF THE
EGG YOLKS WITH A FORK.
EVERYBODY HAS THAT.
WE ARE MA4@SHING UP THE EGG
YOLKS.
JUST KIND OF LIKE MASHING
POTATOES.
WITH4@ SIX EGGS YOU WANT TO ADD
ONE QUARTER CUP OF MAYONNAISE.
NEXT IS ONE TEASPOON OF VINEGAR
WITH4@ SIX EGGS YOU WANT TO ADD ONE QUARTER CUP OF MAYONNAISE. NEXT IS ONE TEASPOON OF VINEGAR@
WHICH IS PROBABLY SOMETHING YOU
HAVE IN THE HOUSE.
I REMEMBER 4@YOU ARE NEVER
SUPPOSED TO MEASURE OVER WHAT
YOU ARE COOKING BUT WE'VE GOT
THIS.
AND THEN ONE TEASPOON 4@4@OF
MUSTARD.
I GO 4@A LITTLE HEAVY ON THE
MUSTARD BECAUSE I LIKE THE
SAYING . WE WILL ADD 4@THE
MUSTARD.
I AM A BIG FAN OF 4@4@SECRET
INGREDIENTS.
THIS IS MY SECRET INGREDIENT
FOR DEVILED EGGS.
I LIKE TO ADD CURRY AND 4@
WORCHESTER SAUCE.
I DO IT TO TASTE.
I DON'T MEASURE.
I GO A LITTLE HEAVY ON THE
CURRY AND THAT IS PRETTY 4@4@GO
MAYBE ONE HALF 4@A TEASPOON.
AND THEN A COUPLE OF 4@DASHES O
WORCESTERSHIRE SAUCE.
AND THEN YOU ARE MIXING ALL OF @
THAT TOGETHER.
SOME PEOPLE GET FANCY AND DO IT
IN A BLENDER 4@OR WHATEVER.
BUT YOU CAN JUST DO IT WITH A
BOWL AND A FORK AND YOU ARE ALL
SET.
WHILE YOU ARE MIXING YOU 4@ARE
ALSO SMOOSHING OUT ANY LUMPS IN
THE 4@EGG YOLKS.
I WILL TAKE A SAMPLE.
YES.
THAT'S PERFECT. 4@
SO GOOD.
OKAY.
NOW WHAT WE WILL DO IS TAKE 4@
ANOTHER SPOON AND SORT OF STUFF
THIS RIGHT BACK INTO 4@THE EGGS
THIS IS 4@A FILLING AND YOU JUS
WANT TO PUT IT RIGHT IN THERE.
AND REMEMBER YOU HAVE TO DO 12
OF THESE SO DON'T GO WILD, YOU
WANT TO HAVE ENOUGH FOR ALL OF
YOUR EGGS.
SOME FOLKS LIKE TO PUT A LITTLE
GARNISH ON TOP.
MY MOM USED 4@TO ADD A SLICE OF
ALL OF ON 4@HERS.
-- A SLICE OF4@ OLIVE 4@ON HERS
WHEN YOU ARE ALL FINISHED YOU
CAN PUT THEM ON A PLATE AND I
AM GOING TO SPRINKLE THESE WITH
A LITTLE BIT OF PAPRIKA FOR
GARNISH.
A TRAY OF DEVILED EGGS AND YOU
ARE READY FOR YOUR NEXT PARTY.
@
>>
>> I
>> I AM
>> I AM READY. YOU CAN FIND