Deviled Eggs

As I mentioned in my last post, the other appetizer that I made for my grandmother’s 90th surprise party was deviled eggs.  I’ve made deviled eggs before.  I have even made guacamole deviled eggs for my annual Saint Patrick’s Day party, which were very good.  I decided to keep it classic this time though and went with this recipe for traditional deviled eggs.

I’d have to say that they were a hit…no leftovers!  The yolk mixture was creamy and had a bit of sweetness from the relish.  Even though I’m not a fan of mayonnaise or mustard, I don’t mind either in this recipe.  Everything blends together nicely.  And the paprika on top gives it just a hint of heat.  Deviled eggs are an oldie but goodie in my book!

Start by hard-boiling the eggs…

• Place a dozen eggs in pot.
• Fill the pot with cold water.  (There should be about an inch of water above the eggs.)
• Place the pot over high heat and bring to a rapid boil.

• Once boiling, cover and remove from the heat.

• Let the eggs sit for 17 minutes.
• After 17 minutes, carefully drain the eggs.
• Add cold water and ice to the eggs to cool them.

• Once completely cooled, gently remove the shells from the eggs.

• Slice the eggs in half lengthwise.

• Scoop the yolks into a bowl.

• Reserve the egg whites.

• Mash up the yolks with a fork.

• Add ¼ cup mayonnaise.

• Add a couple teaspoons of relish.

• Add 2 teaspoons mustard.

• Mix well to combine everything.
• Then season with some s&p.

• Mix one last time.

To serve, spoon the egg mixture into each egg white half.  (You can also place the yolk mixture into a resealable plastic bag.  Cut a corner of the bag and pipe the mixture into the eggs.)  Sprinkle with parprika then serve.  Enjoy!

One Year Ago: Tomato Artichoke Soup

Deviled Eggs (serves 4-8)

INGREDIENTS:

• 12 eggs
• ¼ cup mayonnaise
• 2 teaspoons relish
• 2 teaspoons mustard
• salt
• ground black pepper
• paprika

DIRECTIONS:

• Place the eggs in a pot.
• Add cold water until there is about 1 inch of water above the eggs.
• Place the pot over high heat and bring to a rapid boil.
• Once boiling, cover the pot, remove it from the heat, and let sit for 17 minutes.
• When the 17 minutes are up, carefully drain the eggs.
• Add ice and cold water to the eggs and let them cool completely.
• Once cool, gently remove the shells from each egg.
• Slice the eggs in half lengthwise.
• Scoop out the yolks and place in a bowl.
• Mash up the yolks with a fork.
• Add the mayonnaise, relish, and mustard.
• Mix well to combine everything.
• Season with the salt and pepper, to taste.
• Mix again.
• Fill each egg white half with the yolk mixture.
• Sprinkle a little paprika on top of each egg.

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