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Apr
14
Deviled Eggs
Wondering what to do with all of those left-over Easter eggs?
Deviled eggs are an old-fashioned appetizer that almost everyone loves, and almost everyone has a different version with interesting additions such as horseradish, relish, or even curry powder. This recipe is simple and delicious, the one I use when I have my daughter-of-simple-tastes in mind. Leave comments with your embellishments.
- Eggs - 12 hardboiled, peeled
- Mayonnaise - 1/3 cup
- Brown Mustard - 2 tsp.
- Salt and pepper to taste
- Cut eggs in half lengthwise and separate yolks from whites.
- Place whites on a platter.
- Place yolks in a sieve placed within a bowl. Press the yolks through the sieve with a spoon (or your clean hands).
- Alternately, you can simply mash the yolks with a fork or potato masher. I think pressing through the sieve is the same amount of effort but the result is a much smoother consistency.
- Mix mayo and mustard together and add to the yolk mixture. Add salt and pepper and blend well.
- Place yolk mixture in the egg halves. I use a butter knife. You can also use a pastry bag or simply a ziplock bag with a corner cut out. (I’ve tried the pastry-bag route but nobody was sufficiently impressed and it was quite messy because I am not so good with pastry bags.)
- Serve immediately or refrigerate until serving.
Serving tips or comments:
- The traditional topping is sprinkled paprika; you can also try olives or chives.
- Cut a thin slice off the bottom (before filling) to avoid slippage, or place them on lettuce leaves.
- For picnic packing, place filled halves together and then wrap.
Tags: Easter, eggs, Picnics, Summer, Vegetarian
