There's no real reason to have this here except that I love deviled eggs. And this is something you can make quickly when people are coming over that the kids can easily help with.
Standard recipe is: place eggs in cold water and bring to rolling boil. Simmer 12 mins. Do not overcook. Peel and cut in half. I tried lengthways and sideways. Slice off a TINY sliver of the white on the bottom so your egg won't roll when you put it on the plate (thanks to Martha for that tip).
Standard recipe is: place eggs in cold water and bring to rolling boil. Simmer 12 mins. Do not overcook. Peel and cut in half. I tried lengthways and sideways. Slice off a TINY sliver of the white on the bottom so your egg won't roll when you put it on the plate (thanks to Martha for that tip).
Hollow out yolks into a small bowl. For a dozen eggs, I add about two tbsp organic mayonnaise, pinch of kosher salt, and a tbsp or two of sweet relish. All three of these are to taste. You can also add a dash of white pepper if you want to. Avoid black pepper so you don't spoil the pretty look of the yellow egg with little black specks. And I know some people add mustard... but I like it better without.
The kids can pipe yolk mixture back into egg whites with hardly any help. Just put the filling in a ziploc bag (freezer bags are thicker and so a bit sturdier for kids to use). Sprinkle with a smidge of paprika. SO GOOD. Holly calls them "wild eggs"! I call them GONE.
The kids can pipe yolk mixture back into egg whites with hardly any help. Just put the filling in a ziploc bag (freezer bags are thicker and so a bit sturdier for kids to use). Sprinkle with a smidge of paprika. SO GOOD. Holly calls them "wild eggs"! I call them GONE.
I use Thousand Islands dressing too. Sometimes just ketchup and mayo with the pickle relish. Gives them a different taste. Those look sooo good.
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