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August 2, 2011
Almond Deviled Eggs
Timeless Snacks & Starters
Prep time:
28 minutesChill time:
1 hour“After Grandma served these, no one wanted to go back to ordinary deviled eggs.”
Ingredients
Serves 6
- 6 large eggs
- 2 tablespoons mayonnaise
- 4 teaspoons slivered almonds, toasted
- 2 teaspoons sweet pickle juice
- 1 tablespoon sour cream
- 1 tablespoon chopped green onions
- 1 tablespoon chopped pimiento
- 1/4 teaspoon salt
- 1/16 teaspoon black pepper
- Pimiento, optional for garnish
Directions
1
Place the eggs in a medium saucepan. Add enough water to cover the eggs. Bring to a boil over high heat. Boil for 2 minutes. Remove from heat. Let stand, covered, for 15 minutes; drain. Let stand to cool, about 20 minutes.
2
Remove and discard the shells from the eggs. Cut the eggs in half lengthwise. Remove egg yolks and place in a small bowl. Mash the egg yolks.
3
Add mayonnaise, almonds, pickle juice, sour cream, green onions, pimiento, salt and black pepper to egg yolks and mix well.
4
Spoon or pipe equal portions of egg yolk mixture into egg white halves. Chill, covered, for 1 hour. Garnish with pimiento, if desired.
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Grandma's Secret Tip
Grandma's Secret Tip
To measure small amounts, such as 1/16 teaspoon black pepper in this recipe, Grandma used this idea, which she learned from her French mother- in-law: She held a chef's knife with the blade sideways and used just the point to scoop up the pepper. She said the amount that fit on the point is usually between 1/16 and 1/8 teaspoon, and that in French recipes, the amount was called a "pointe."
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