making deviled eggs.
Old TopicsDiscuss making deviled eggs. in the Prior Topics forums; im headed to a picnic today and im bringing deviled eggs.
fairly simple.
does anyone else like them? if so ill post the recipie, not that its all that complex ...
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im headed to a picnic today and im bringing deviled eggs.
fairly simple.
does anyone else like them? if so ill post the recipie, not that its all that complex lol.
what i hate is when you hardboil the eggs, once theyve cooled and you peel em and cut em open....ever notice how the yolk usually has a greyish colour on the outside of it? ive found a way around that as well.
what u need:
a dozen eggs, i prefer the jumbo eggs.(u can use less or more depending upon the situation)
a metal pot (teflon coated is fine, an aluminum pan is not)
yellow mustard
miracle whip (mayo will do if you like, but the eggs will lack the very nice strong flavour)
white vinegar
a fork
a handheld electric mixer
paprika (optional)
set enough eggs in the bottom of the pot so that theres is a singe layer of eggs just on the very bottom. you dont want to set any more eggs on top of those because the bottom ones will tend to break during boiling. add just enough water to completly cover the eggs and about 3 inches above them. set them on high heat to boil. once theyve come to a rolling boil, remove from heat and cover the pot. let them rest there for about 10-15 minutes. usually i let em go for about ten minutes. (much longer than that and they tend to form the dark colour around the yolk and it looks yucky.) uncover pot and take it to the sink. add cold water until the pot is full and pour out as much water as you can. then fill the pot halfway with very cold water and let them sit for another 5-10 minutes or so. this stops the cooking process inside the shell and makes them easier to handle for peeling. peel the eggs, its easier with a small amount of cold water running in the sink. it helps to seperate the egg from the shell. once the eggs are peeled, cut them in half lengthwise and remove the yolks to a medium or large bowl. rinse the whites to remove any shell or youl debris from the inside and let those rest on a plate or something while youre tending to the yolks. mash up the yolks as fine as you can with the fork. the smaller the bits, the better. add a few tablespoons of miracle whip and a few tablespoons of yellow mustard. also, now add 1 capful of white vinegar. (if you cant go by capful, 3 teaspoons will be about perfect)
insert the handhelp mixer and turn it on. get it was well blended as you can. if its still quite lumpy add more mustard and a bit more miracle whip, tho youre going to want to limit the amount of miracle whip. sorry i cant be more precise, but you pretty much just need to add more mustard and such until the yolks take on a smoother appearance. when theyre nice and smooth but still somewhat firm (rather like cake frosting) but not runny, they can be spooned into the middle of each egg white. sprinkle with paprika if you like. ENJOY!
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