Deviled Eggs

Everyone in our family loves deviled eggs!

  

They are so yummy, they scream SUMMER,  plus they're cheap and easy (like what's-'er-name down the street).  Back when we had 40 chickens and were getting 3 dozen eggs a day, I was always looking for more ways to use them.  Hence, if we weren't making German Pancakes or huge omelets, we were making these - always a staple at our summer BBQ's.

 

 

Deviled Eggs - straight from the 50's

First you hard boil some eggs. 

You want to do this right so you don't get that dark greenish-gray circle around the yolk.  That just screams rotten chicken fetus even though it's harmless.  I know there are some other ways to prevent this from happening, but I've always done it this way and it works every time. 

So place your eggs in a pan and cover with water (about an inch over the eggs).  Add some salt (helps with cracking). 

 Oh and here's some egg 101: If you're wondering how to tell if your egg is fresh or good, here's how:  When it's in the water if it lays flat, it's too fresh, won't peel and you'll have a disaster on your hands and will have to now make egg salad sandwiches instead.  If it floats to the top, it's bad, it's foul (no pun intended) there's to much air in it.  Gettarid.  But, if it tilts up slightly, it's perfect for hard boiling.

So, back to these highly difficult instructions, bring to a boil, turn down to a low boil and boil for 13 minutes.  If you live in a lower altitude (I'm about 7000 ft), you could dock of a couple minutes. Remove from heat, drain off boiling water and immediately fill with ice water and ice until cool.  That's the secret, and icy shock and you'll have perfect hard boiled eggs.  

Well that was hard.

It gets even harder.

When cool,  peel under cool running water, let dry on a clean dish towel and slice in half lengthwise.  Scoop out centers with a spoon into a bowl. Add mayo (Hellman's is always the best if you can find it), a couple squirts of mustard, not a ton, just enough to give it a little tang, and salt and pepper. 

Blend until smooth.  I usually put the filling in a large Ziploc bag with the corner cut off, sometimes a pastry bag with a big star tip and pipe into the shells.  I'd rather be generous and loose a couple whites than make them skimpy.  Sprinkle with paprika or Salad Supreme (my favorite) and garnish with a baby dill pickle slice. 

When we do these, we usually make about 2 dozen and there's never any leftovers.  So simple but so good!



Posted by: Rona