Thursday, May 12, 2011

deviled eggs

this is my mom's deviled egg recipe.  it's a family favorite.  i've been spoiled by these my whole life.
don't even try to make me deviled eggs with any other recipe.  i'll spit those culinary abortions out!

okay, start with 6 hard boiled eggs, sliced lengthwise

remove yolks to a bowl and smash with a fork

until it's fine and crumbly

then add 1/4 cup of the devil's condiment.  i mean... mayo

add 1 tsp mustard

1 tsp white vinegar

then add a small dash of salt and a generous dash of pepper

start mixing it with the fork until it's mostly combined

you're going to need to scrape the sides of the bowl anyway, so finish mixing with a spatula

next place a ziploc bag in a glass and fold the top over

add your yolk mixture

squish the mixture into one corner of the bag

snip the tip

arrange egg whites in a pretty dish or nerdy deviled egg storage container

pipe the yolk mixture into the centers of the eggs by squeezing the top of the ziploc

you can use a pastry bag with a pretty tip if you want to be fancy or have people to impress.
i do that sometimes, but these particular eggs were for personal consumption :)

sprinkle with herbs and seasonings of your choice

i used (L to R):  curry, paprika, old bay, and dried parsley flakes

nerd alert!  
i totally have a deviled egg carrying container.
it even has a second level that snaps onto the bottom.

now, i can't promise that storing these in the fridge at work will make you any friends.
but they are definitely delicious and make a delightful afternoon snack.

deviled eggs.

6 hard boiled eggs (hard boiling tutorial here)
1/4 cup mayo
1 tsp mustard
1 tsp vinegar
dash of salt
generous dash of pepper

slice eggs lengthwise.  remove yolks to a small bowl. arrange whites in a dish or storage container. 
mash yolks with a fork
add remaining ingredients and stir until totally combined
spoon into egg white cavities, or pipe with a ziploc or pastry bag
leave plain or sprinkle with herbs or seasonings of your choice; such as curry, paprika, old bay, parsley flakes, olive slices, capers, bacon bits, etc.

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