FF Cooking Club- The Classic Deviled Eggs!
March 28, 2016
Hi everyone! Hope you enjoyed an great Easter weekend and some much needed time with family. We traditionally celebrate Easter at my mom’s (Nonnie) house and she has Easter baskets for the kids, an Easter egg hunt, and a delicious dinner. It really is a great time and the kids absolutely love it. So I am sure that everyone who celebrated Easter has tons of left over hard boiled eggs. Today I am going to make the classic deviled egg (one of my favorites) and suggest some delicious alternatives for entertaining.
6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish
Peel each egg, halve lengthwise, and place on a platter (I love to use a PLATTER designed for deviled eggs).
Combine all the rest of the ingredients with a fork.
Use a piping bag or a plastic bag with the tip cut off and pipe the yolk mixture into the egg shells.
Sprinkle the top with smoked paprika
Serve cold!
I LOVE the classic deviled egg. My mom will add relish to the mixture which is also good and gives the eggs a bit of a sweet flavor. Deviled eggs are not just for Easter time and this happens to be one of my favorite appetizers to serve at parties during the spring and summer months. Here are some awesome alternatives to the classic deviled egg that are great for entertaining:
- Peperoni Pizza Deviled Eggs
- Bagels and Lox Deviled Eggs
- Cucumber Dill Deviled Eggs
- Avocado Deviled Eggs
- Truffled Deviled Eggs
The options are endless and such a great way to serve a fun delicious appetizer at your next party. Get creative and make up your own recipe.
How to Make Perfect Hard Boiled Egg:
1. Place the eggs in a single layer at the bottom of a saucepan and cover with at least an inch or two of cold water.
2. Heat the pot on high heat and bring the water to a full boil.
- Adding 1/2 teaspoon of salt to the water helps prevent cracking as well as making the eggs easier to peel.
3. Once at a boil, turn off the heat, keep the pan on the hot burner, cover, and let sit for 10-12 minutes.
- If you want your eggs still a little translucent in the center and less hard, let them seep in the hot water for only 6 minutes or so.
4. Immediately cool the eggs in ice water which stops them from cooking further.
- If you’ve boiled eggs that are difficult to peel, try cracking the shells all around without peeling them and soaking the eggs in water for a while. The water seeps in enough under the shell to make the egg easier to peel.
- Older eggs are easier to peel than fresh eggs. Purchase your eggs at least a week ahead of time (two weeks even better, they’ll keep).
- Once cooked, the eggs should be eaten within 5 days.
Have a great week everyone and happy cooking!!!
