Thursday, February 10, 2011

Superbowl Series - Easy Deviled Eggs



Although we didn't have a big crowd watching the game together I still felt the need to cook too much. Here's one of four quick appetizer recipes that are great for game day or an easy party spread. 

Deviled eggs are easy, although I've definitely tasted some not-so-yummy ones.  This is an easy recipe that will make people going back for more than one, two, three or half a dozen (maybe that's just me).



Ingredients:

1 dozen eggs
2-4 Tbsp of mayo
2 Tbsp of spicy mustard
1 tsp white vinegar
1 Tbsp of sugar
Paprika to sprinkle



Here's a quick tip I just read, but have never tried.  I will try it next time when I plan ahead. Apparently, if you put a couple rubber bands around the egg carton and turn it on it's side in the fridge the night before you boil them, the yolks will center in the eggs whites.  This will help the edges of the whites from tearing and your filling from spilling out the edges!


Time to make them? Alright, put your dozen eggs in a pot before the water. 




 Fill with COLD water (so they don't crack). Turn the heat to high and watch for a boil.




Once the water boils, turn off the heat (remove from heat), put the lid on and set the timer for 10 minutes. 



When the buzzer goes off, strain the eggs and rinse with cold water so they're easier to handle. Peel the eggs and slice them in half. 

They should be perfect!  I read about the "10-minute-egg" in a cook book once and it's always worked for me.  No more gooey, under-done yolks or greyish hue, over-done yolks!




Scoop the yolks into a bowl trying not to rip the edges of the egg whites (this is where that rubber band trick would help).  Set the whites on a platter or plate.



Now it's time to add some goodness to this mixture.  Use a fork to smash the yolks first (I forgot to do this, but it makes blending the mixture much easier).  Add about 2-3 Tbsps of Mayo, 2 Tbsp of Spicy Mustard, 1 Tbsp of sugar (another trick from my mom) and splash of white vinegar. 


Mix it up good...real good! Taste it.  If it's too dry add more mayo.  Needs more of a kick? Add spicy mustard. Love that sweetness and can't get enough? add more sugar and thank my mom for her sweet addiction.


Now scoop the mixture into a plastic sandwich baggy.  Clip one edge with scissors and "pipe" (squeeze in a pretty way, my definition) the filling into the egg whites.  If this is too much work for you then just use a spoon to scoop straight into the whites.




Start piping.  Make sure the baggy is sealed at the top or it will spill out the wrong end all over your sweater dress, new belt and your boyfriends floor, which is exactly what I did.


Look at how pretty they are! I bet if I baked more often or took a "piping" class they would look even better.  Real pastry chefs would probably scoff at my presentation.  Oh well, pretty to me!


Now sprinkle paprika on the top.  My trick to this is to hold the spice jar at an angle towards the eggs but not enough for it to all spill out.  Now use your index finger and tap the jar so a perfect amount sprinkles out for one egg....then go to the next...and next.  Viola!


What would I have done differently?  My aunt adds wasabi mayo in about half of her filling so that some of her eggs get a real kick.  I think she's also used smoked salmon with capers and dill on top.  I love deviled eggs so stay tuned for more variations to come!

2 comments:

  1. btw, yes, yes, i know the superbowl is over. It's just what I made last weekend. I promise you don't have to wait until next year to make these recipes :)

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    Replies
    1. I am SO enjoying looking thru your wonderful recipes, and am making my shopping list. On boiling eggs, I got this tip from a TV food show. Cook like you say, drain the eggs.... THEN, shake the pan around with the eggs in it, cracking all of the shells at once. THEN cool with water. Amazing results! Thanks again!

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