We love deviled eggs but I just don't make them very often. I will have to work on changing that. Actually I hate peeling them. It seems to take forever and then they are all eaten in about seven nanoseconds. Today I made these and I don't even know if I had let go of the plate before they were all gone. I took the picture before I brought them over to the table so I knew by the time had the camera in hand there would still be some left to take a picture of.
Here is how I make them. Boil the eggs the day before so they can sit in the fridge overnight and get thoroughly chilled. Stand at the sink for a good long while and peel them. I could ask for help but if I do my helper usually eats a couple therefore cutting down on the number of deviled eggs that even get made. Cut them in half length wise and pop out the yolks into a bowl. Mash the yolks until they are a paste like consistency. Add a spoonful of mayo and some mustard.
Here is the mustard I like to use, it gives them a little zip compared to plain yellow mustard. That is all I put in them, nothing fancy. Use a baby spoon, these come in handy even after the kids are big, to put a bit of the mixture in each egg. Have a couple before you set them out so you get to have at least a taste.
Deviled eggs are so good! We have the big fight here though about if they should be made with mayo (me) or miracle whip (hubby). It doesn't really matter though, because its almost like they don't last long enough to really matter WHAT they were made with .:)
ReplyDeleteMy no fail method is to put my eggs into a pot with enough water to cover the eggs, then cover with a lid and bring it to a boil.
ReplyDeleteOnce it is boiling, without lifting the lid, I move the pot to another burner for 20 minutes.
After that time, I dump the hot water, but leave the eggs in the pot and then thrash the eggs around in the pot to crack the shells, then fill the pot with cold water and leave it for 5 minutes.
The cold water seems to get between the egg and the shell and the shell falls off easily.
You could still chill the eggs to use later.