Classic Deviled Eggs

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As springtime and egg hunts approach, the classic deviled egg is synonymous with this time of year.  This deviled egg recipe will make good use of your Easter eggs but will also remind you of days gone by and hunting eggs when you were a child yourself.

Often, hardboiled eggs are ruined by over or undercooking and there is nothing worse than a mushy underdone yolk or or one that is dry and green on the outside. The key to the perfect hardboiled egg is very easy, if you follow these easy steps–add eggs to a saucepan with just enough water to cover. On medium high heat bring to a boil then turn off the heat and allow eggs to remain in the water for five minutes. Pour out hot water and replaceIMG_2726 with cool tap water. Allow to cool in water for about 15 minutes before peeling (or dyeing). The result will be a creamy yellow yolk that is tender yet not overcooked or runny in any way.

Classic Deviled Eggs

6 hardboiled eggs

1/4 cup mayonnaise

1/2 tsp dry mustard

1/2 tsp white vinegar

pinch of salt

1/4 tsp pepper

dash of red pepper sauce

Paprika

Slice hardboiled eggs in half lengthwise and remove yolks. In a small mixing bowl add cooked yolks and remaining ingredients except the paprika. Combine well with a fork until most of the lumps are removed.  I find it easier to transfer the egg mixture to a small plastic sandwich bag and snip the corner for an impromptu pastry bag. Gently fill each of the eggs with the filling and garnish with paprika.

Prep time: 15 minutes

Yield: 12 eggs

 

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