May 18, 2014

Deviled Eggs

deviled eggs

    As a child, nearly every summer picnic table was graced with deviled eggs.  They were such a treat and so easy to eat.  They are the perfect finger food for children and adults alike.  One of the first times I made deviled eggs, my kids were overcome with what I call, “egg madness,” and they cleared the plate of deviled eggs leaving 1 whole egg for their father and ½ for myself.  
    I plan ahead for boiled eggs in general by holding a dozen eggs in the fridge for 1 to 2 weeks after I purchase them.  I have better luck with peeling older boiled eggs.

Deviled Eggs

8 or 9 eggs
4 tablespoons of mayonnaise
1 ½ teaspoons of apple cider vinegar
½ teaspoon of mustard – grainy or Dijon
½ teaspoon Worcestershire sauce
Salt and pepper to taste

Put eggs in saucepan large enough that the eggs are not piled on top of one another. Cover with cool water and place on stove and bring to a boil.  Once the eggs come to a boil remove from heat and place a lid on pan and let sit for 13 minutes. 
After 13 minutes, run cold water in pan then add ice and let eggs cool for 5 minutes.
Peel and slice eggs in half lengthwise.
Remove whites to serving plate discarding two of the worst looking egg white halves.
Remove yolk to small bowl and mash with a fork until finely smashed.
Mix in the remainder of the ingredients.
Prepare a pastry bag with a star tip or a plastic baggy with corner snipped off.
Load bag with the deviled egg mixture and pipe into the egg white halves.

If you don’t desire to use the bag carefully spoon the yolk mixture into the egg white halves.
Sprinkle with paprika if desired.


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