Tag Archives: Deviled Eggs

Deviled Eggs

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Any body else eat too many chocolate bunnies yesterday?  Personally, I enjoyed a few Reese’s Peanut Butter Eggs.  They are the best ratio of peanut butter filling to chocolaty coating.  Much butter than a regular old Reese’s cup.

 

Anyhow, now that Easter has come to an end, I’m sure you have an abundance of leftover Easter eggs to use up.  And while plain eggs with salt and pepper are great, sometimes you just want something a little different. 

That is where Deviled Eggs come in.

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Let’s talk about boiling eggs for a minute.  I don’t know about you, but my Facebook wall was blowing up over people’s inability to boil an egg.  I didn’t know this was such a problem!  I listen to my girl, Martha, when it comes to things like this.  She says to place eggs in a pan and cover with cold water.  Slowly bring the eggs to a boil.  Once the water’s boiling, turn off the heat and cover the eggs.  Let them sit for 12 minutes, then run them under cold water to stop the cooking.  This make perfectly cooked hard boiled eggs, and you won’t get that greenish ring around the outside of the yolk. 

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So, cook and peel your eggs.  

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Slice your eggs in half long ways.

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Separate all the yolks from the whites. Place all the yolks in a bowl, and the whites on your serving platter.

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Mash up the yolks until they are very fine.

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Add some mayonnaise, mustard, celery salt and pepper.  I like my filling to be pretty firm.  My mom always said “You can add more, but you can’t take it back out.” so go slowly when adding these ingredients, because you can always add more to get to your desired consistency.

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To fill the eggs, I like to use a plastic bag.  You can be really fancy and use a piping bag with a tip in it to create a really pretty look, but the plastic bag works just fine for me.   To fill the bag, fold it over a bowl, then put your filling in.  When you unfold the bag, the filling is inside with no mess!

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Push the filling towards one corner.

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Then snip off the tip.

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Then pipe your filling into the egg whites.  Be sure not to overfill the eggs.  You want to make sure you have enough filling for all of them.

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I do what my mom always did, and top the eggs with some paprika and a slice of green olive. 

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This screams 1970s to me, but it is the way I’ve always had deviled eggs served, so I wouldn’t dream of doing these classic eggs any other way.

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Deviled Eggs

makes 24 egg halves

Ingredients

  • 12 peeled hard boiled eggs (see directions above for the perfect hard boiled egg)
  • 1/3-1/2 cup mayonnaise
  • 1 tbsp + 1 tsp mustard
  • 1/4 tsp celery salt
  • freshly ground black pepper
  • 12 pimento stuffed green olives
  • paprika

Directions

  1. Slice eggs long ways (from the small end to the larger end).
  2. Separate the yolks from the whites, placing the yolks into a bowl and the whites on to your serving platter.
  3. Mash up the yolks until they are very fine (resembling sand).
  4. Add mayonnaise.  Begin with 1/3 cup and add more (up to 1/2 cup total) until desired consistency is reached.
  5. Add mustard, celery salt and fresh pepper (2-3 grinds).  Mix well.
  6. Fill a plastic bag, or piping bag with tip, with the yolk mixture.  Pipe the filling into the egg whites.
  7. Slice the olives in half.  Top each egg with an olive slice.  Sprinkle the tops with paprika.

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Filed under Appetizers, Side Dishes, Vegetarian