Deviled Eggs

THE NIGHT BEFORE EASTER I boiled 12 eggs in a deep pan of water with the water covering the raw eggs by an inch or two.  Covered the pan with a lid and brought to a boil over medium heat.  

Allow water to come to a boil and bubble for 8 minutes.  Turn heat source off.  Remove from heat.  

With a slotted spoon transfer the eggs into a bowl of iced water.  Let cool in iced water for about 30 minutes.  Peel the eggs and rinse under cold water then store boiled eggs in plastic baggy overnight.


Next morning I gathered items needed.  Sliced the boiled eggs into two 
parts dumping the yolks into a different bowl while placing the cut egg whites on a decorated glass egg dish.

Stir yoke until crumbly. Sprinkle salt, pepper and about a Tbsp. of sugar into crumbled yolk.  Add Tbsp. of white vinegar to mixture.  Stir well with fork.



In a cup 
mix together 1/4th cup mayonnaise 

with tsp. of yellow mustard 

then add to yolk mixture.  

Stir well.

Looks almost like frosting!

Place mayo-yolk mixture into plastic baggy.  

Snip corner off tip of bag making a pastry bag.  Squeeze yolk mixture out to fill egg white halves with yolk mixture.  
Sprinkle pepper or paprika on top of egg.  
Refrigerate Deviled Eggs at least an hour before serving.

The eggs tasted just fine and there were none left.

My GO-TO dish for Holidays and family gatherings is Deviled Eggs.  Over the years I have tried various ways to prepare boiled eggs in hopes of finding the method I like best.  This way this time was alright, but was concerned that I would over cook the eggs by going off and leaving the eggs on the range over cooking in the boiling water.  OOPS forgot about the eggs boiling.

I prefer placing the eggs into the water, bringing the water to a boil then turning the heat off allowing the eggs to finish cooking in the hot water for 12 minutes.  Next time, if I can remember, I will bring eggs to a boil then take off heat source and allow the eggs to continue cooking in hot water for 12 minutes THEN place the boiled eggs into a bowl of iced chilled water for 30 minutes.  Rinse and peel.  If time doesn't allow the peeling right then an there I will place them into a baggy place in the fridge overnight and go from there.

Delicious,

d

'Life Just Got A Little Easier' Deviled Eggs

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  ~Deviled Eggs~

  
  
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• INGREDIENTS
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• 6 eggs
• 1/8 teaspoon salt
• Freshly ground black pepper
• Pinch of sugar
• 1 teaspoon white vinegar
• 1 teaspoon yellow mustard
• 1/4 cup mayonnaise
• Paprika, for garnish

DEVILED EGGS

Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs.

Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. 

Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water. 

Gently dry with paper towels. 

Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. 

Mash the yolks into a fine crumble using a fork. 

Add salt, pepper, sugar, vinegar, mustard, mayonnaise and mix well.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites.  Yolk mixture can be placed in frosting bag as well then squeezed into whites.  

Sprinkle with paprika and serve.

Life just got a little easier 

and I need all the help I can get,

d

'Life Just Got A Little Easier' Deviled Eggs

HOME HAVEN DEVILED EGGS

 

Slice Hard Boiled Eggs into two halves.  Empty yolks into small bowl.

Make yolk mixture by mashing yolks with fork till crumbly then add pinch of salt, pepper and sugar.  Mix well.   Add tablespoon of vinegar, mayo, and teaspoon of mustard.  Mix well.  May want to whip mixture with blender for creamier texture. 

Place egg halves in Deviled Egg Dish.  Fill halves 

with yolk mixture.  You can fill the eggs by using a spoon.  Sprinkle with Paprika!

Some sprinkle with Parsley or Black Pepper.  To your liking.  A sprig of a herb dresses them up.

Life just got a little easier in a hurried world.
Traditionally, I like making Deviled Eggs for Easter and Thanksgiving.  No left overs. 

My Mom's Yolk Filling Recipe is made with vinegar, salt and pepper.  Her eggs turn out with a stiffer filling, but are very tasty. 

Easy does it,

d