Friday, March 30, 2012

Deviled Eggs

Deviled Eggs (Basic & Options)
(12 halves)


6 Whole Eggs, boiled & peeled (see note)
1/4 cup Mayonnaise
2 tsp. Mustard (your choice on type)
1/4 tsp. Salt
1/4 tsp. White Pepper
Sprinkle Smoked Paprika


Slice eggs in half the long way and remove the yolk from each half and place in a medium size bowl.  Using a fork, begin by mash the egg yolks before adding the mayonnaise, mustard, salt and pepper to the bowl.  At this point you could add other ingredients as mentioned in one of the notes below.  Mix thoroughly before portioning back into the egg whites.  Sprinkle each egg with a little paprika for color and an added taste.  Refrigerate at least an hour before serving.  They can be made the day before using.

Note:               To boil eggs:  Place the eggs in a medium sauce pan and cover
                           with water to 1 inch above the eggs.  Then heat on medium-
                           high and bring to a slow boil.  Once the water is boiling, lower
                           heat to keep at a slow boil, time for 3 minutes, remove pan
                           from heat and let eggs rest for 9 minutes in the hot water.
                           Pour off the hot water and cover eggs with ice water for another
                           12 minutes.  Drain the water off the eggs and remove the shells.
                           To peel eggs, crack the shell all around the egg and start at the
                           larger end.  There is usually an air space between the egg and the
                           shell at that end.  Peel the shell from egg carefully.  It is best to
                           do this in a sink and under running water.

Note:               For the mustard, you can use any flavor that you enjoy.  Most use
                           the plain yellow mustard, but spicy brown, Dijon, dill or other
                           flavors add a little different taste.

Note:               You can add in other ingredients too.  Some like to add a few
                           drops of their favorite hot sauce.  Maybe you would like to
                           try jalapenos, bacon bits, chives, BBQ sauce, salsa, pickle
                           relish, onion (any type) or chopped olives.  Be inventive with
                           your eggs and serve 2 or 3 different styles at your function.
                           Remember to top them with these ingredients to let people
                           know what type they are eating.  If you are adding moisture to
                           the recipe, then cut back on the mayonnaise by the amount
                           you add (roughly).

Note:               In filling the egg whites with your mixture, you can use a spoon,
                           a pastry bag with a special tip or fill a zip-lock baggie and cut
                           off a small corner and use as a pastry bag to fill your eggs.
                           Your presentation can be as simple or elegant as your wish
                           to make it.

Ideas for Future Efforts

No comments:

Post a Comment