Friday, May 6, 2011

Friday Food Craft: Deviled Eggs

I have another picnic-perfect food craft for you all this Friday, deviled eggs! The sunny days, while a little chilly here, are putting me in the picnic mood! Here is another easy recipe to take with you to a picnic, barbecue, or any other get-together. These can easily be made the night before and stored in the refrigerator until you are ready to serve.

You will need:

6 eggs
1-2 tsp. Dijon Mustard
3 Tablespoons Mayo or Miracle Whip
2 teaspoons sugar
Smoked Paprika to garnish

To start, I use my perfect every time method of hard boiling eggs. Place your eggs in a saucepan, cover with cold water and place on the stove top. Heat until the water is boiling, then place a cover on your saucepan and turn off the heat. Let these sit for 12 minutes, then drain and cool. *To prevent the yolks from getting that yucky grey/green outer color you want to cool them quickly. I usually run cold tap water over them, and then add ice into my pan, after about 3 minutes they should be cool when you pick them up to remove the shells.

Remove your egg shells and discard them. If you have very fresh eggs, this can be quite a task, fresh eggs tend to hang on to their shells for dear life--I usually hard boil my eggs after they have been hanging out in the refrigerator for a week or so.

Cut each egg in half and place the cooked yolks into a bowl. At this point, I usually do a little pre-smashing of the yolks to try to keep lumps to a minimum, you could also make your entire filling mixture in a sandwich bag and squeeze any lumps out with your fingers (the bag can be used as a pastry bag for filling your eggs by simply snipping off one corner with a pair of scissors when the filling is done).

Add your mustard, mayo and sugar to your egg yolks (you may also add salt and pepper to taste if you wish, but I have never found it necessary. Use white pepper if you want to avoid black specks in your egg mixture). Mix everything together until smooth and then pipe or spoon into your egg whites. Garnish with a sprinkle of smoked paprika (you can use regular paprika as well, but the smoked gives it a little something special). Enjoy!

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