Tuesday, October 4, 2011

Deviled Eggs

My daughter asked my husband why deviled eggs are called deviled eggs. His answer was that maybe it's because mixing egg yolks with mayonnaise is so sinful. I thought that was a pretty good guess. Turns out it's totally wrong, but still, nice try. You can find the correct, and more boring answer if you ask me, here at deviledeggs.com (wow, there really is a website for everything).

Yield: 12

6 large eggs
3 tablespoons mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon yellow mustard
salt and freshly ground black pepper to taste
paprika for sprinkling

1.      Hard boil the eggs: Place the eggs in a medium saucepan. Add enough water to cover the eggs by 1-inch. Bring to a boil then keep at a steady simmer for 11 minutes. Run eggs under very cold water to stop the cooking. Let cool before peeling.
2.      Peel the eggs.
3.      Slice egg each in half lengthwise.
4.      Remove the yolks and place in a bowl.
5.      Mash the yolks with a fork. Stir in the mayonnaise, relish and mustard. Season to taste with salt and pepper.
6.      Spoon the yolk filling into a ziploc bag. Seal the top and cut off one of the corners. (Or if you want to get fancy, use a pastry bag with a star tip.)
7.      Pipe the filling evenly into the egg whites.
8.      Store covered in the refrigerator. Sprinkle with paprika before serving.

eggs in the pan, covered with water
eggs boiled, cooling off with cold water
eggs cooling more (sometimes I add ice cubes to the water)
hard boiled eggs, ready to peel
rolling and cracking all the way around

I've read that older eggs are easier to
peel, but I haven't tested that theory out.
adding sweet pickle relish to the yolks
yolks, mayo, mustard and sweet pickle relish
filling mixed
filling in a ziploc bag
piping into egg white halves
filled and sprinkled with paprika

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