I know, I know—you’re going to tell me all deviled eggs are alike—NOT!
First–Do you REALLY know how to hard-boil an egg so that it’s easy to peel? Well, here’s how: Use eggs that you’ve had on hand for three or four days. Put them in a sauce pan with cold water. Bring the water to a boil, cover, and reduce the heat to medium low. Simmer for ten to twelve minutes, making sure the water is simmering—not a high boil,using a TIMER. Remove from heat and drain off the boiling water, and replace it with running cold water.. IMMEDIATELY, take a teaspoon and gently tap the egg all around while holding it under cold water. Tap, tap, tap tap. tap, until there are little cracks everywhere. Then, while still holding the egg under water, peel it. If the peel doesn’t come off easily, you haven’t followed my directions! When you slice the eggs, if there’s a ‘gray’ ridge around the yolk, that means the next time, lower the simmering time until you get it right!
Now you have your hard boiled eggs. You can cover them in paper toweling and put them in a zip lock bag at this point and refrigerate. They’ll keep for three or four days. When you’re ready to make deviled eggs:
Roll them until they lie flat. then give them a quarter turn, and slice them lengthwise. this way, after they’re sliced, they’ll lie flat.
Next, take a small teaspoon and gently scoop out the yolks. I like to put the yolks on a flat dinner plate.
Ingredients: (And these are approximate amounts—you can figure out how much you want, depending on how many eggs your deviling.)
Fresh dill chopped fine. If you don’t have access to FRESH dill, then I guess the bottled variety will have to do.
Finely minced red onions
Pickle relish, WELL DRAINED in paper toweling
Mayonnaise mixed with a small amount of good grainy Dijon mustard
Salt, to taste
A couple of shakes of cayenne pepper
Procedure:
With a fork, mash the yolks until they’re smooth. Add the other ingredients and mix.
Spoon generously into the egg whites, trying to cover all the white and mound the mixture up.
If desired, shake a TINY amount of paprika for color on top and decorate each with a sprig of FRESH dill.
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