Love Deviled Eggs. Making them is an entirely different story. The most frustrating part; the peeling. In the past, doctor more hard-cooked egg than egg shells end up in the sink. Resulting in an unappealing miss-shaped appetizer. No one will be running to those babies at a potluck gathering.
With Easter this weekend I bring you my research on how to conquer these devilish deviled eggs.
Today we have a deviled eggs recipe, find plain and simple. First off gather your eggs. Place them in a pan, decease then cover the eggs with at least one inch of cold water. Here is the magic. Add 1 tablespoon of kosher salt. The salt helps those shells detach from the eggs later. Bring the eggs to a boil and immediately turn off the heat and cover the pot with a secure well fitted lid. Set your timer for 12 minutes. Psst, eggs do not need to be boiled. It causes the iron in the yolk and the sulfur in the white to combine, creating an greenish color around the yolk. Not good eats.
DING. 12 Minutes.
Have a sink of ice water ready and waiting for those huevos. Underwater, into an ice bath they go until they are good and chilly.
Ready to peel?
Gently tap the large end of the egg against a hard surface like your kitchen counter. This should crack the shell. Turn the egg and crack the other end. The next trick is to submerge the hard-boiled egg in a bowl of water while peeling them. Go slow and may the force be with you.
Now for a dandy of a Deviled Egg recipe. I asked around for a favorite kid friendly recipe. My friend Betsy recommended a BLT deviled egg. Where you mash the eggs with avocado instead of mayo, then sprinkle bacon and chopped tomato on top. Loved this, but worried my little people’s classmates would not care for the fancy. Today it is just yolks, mayo, Dijon mustard and a dash of cayenne pepper.
No unappealing miss-shaped appetizer here. You can do it too!
- 12 large hard-boiled eggs
- ½ cup mayonnaise
- 2 teaspoon Dijon mustard
- ¼ teaspoon cayenne
- salt and pepper to taste
- Halve your eggs; scoop yolks into a small bowl. Mash well; add mayonnaise and Dijon until desired consistency is reached. Taste and add salt and pepper to taste. Using a small teaspoon or pastry bag, fill egg white halves. Makes 24 halves.
Deviled Eggs Conquered,