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.

This recipe of mine was also published in “Five Star Sensations” cookbook:  It is great for a brunch, as an appetizer, or for a light dinner. Can be served hot, warm, or room temperature.

Ingredients:

1 cup chopped green onions, green ends included

2 T EVOO (Extra virgin olive oil)

8 oz.  prosciutto, finely chopped

8 oz. cappicola, finely chopped

8 oz. Genoa salami, finely chopped

10 eggs, lightly beaten

1 cup minced red, yellow and green peppers (seeds removed)

1 cup shredded swiss cheese

1/2 cup grated Parmesan cheese

1/2 cup tomatoes, minced and drained well in paper toweling

approximately two tablespoons each:  fresh parsley, basil and thyme.

salt and pepper to taste

3 T butter

Technique:

Saute onions and all meats in the olive oil and 1 T butter.  Simmer for about 10 minutes and drain well on paper toweling.

Beat the eggs in a large bowl and add the meat mixture and the remaining ingredients with the exception of the butter.

In a large frying pan, melt the 3 T of butter until it begins to foam indicating it’s hot. Roll the butter around pan and up the sides.

Pour in the entire egg mixture, reduce heat and cook until outer edges are firm. Approximately 10 to 15 minutes.

Remove from heat and place skillet abut 3 to 4 inches under broiler until the top is firm and golden brown.

Remove from broiler, and if serving immediately, cut into wedges.

If saving for later, let cool completely, cover and refrigerate, slicing at time of serving.