Great Deviled Eggs
We all know how to do something well — write a post that teaches readers how to do something you know and/or love to do.
There are so few things in the world that can be taught in three easy steps.
Life is FAR more complicated than that!
But I was in luck as I thought about this prompt.
One things that I have learned from the net was a great recipe for hard boiled eggs and turning them into the best deviled eggs ever. (Or at least, very enjoyably, passably-pleasing, and highly- edible, deviled eggs!)
How to Make a Perfect Hard Boiled Egg came from Simplyrecipes.com. These tips have worked like a charm every single time I have tried them. (Since I love Deviled Eggs and Hard Boiled Eggs on my salads, this is at least once a month!)
- Place the eggs in a single layer at the bottom of a saucepan. Cover with at least an inch or two of cold water. The more eggs that are crowding the pan the more water you should have over the eggs. Heat the pot on high heat and bring the water to a full rolling boil.
Adding a teaspoon of vinegar to the water may help keep egg whites from running out if an egg does crack while cooking. Also some people find adding 1/2 teaspoon of salt to the water helps prevent cracking as well as making the eggs easier to peel.
- Turn off the heat, keep the pan on the hot burner, cover, and let sit for 10-12 minutes.
- Strain out the water from the pan and run cold water over the eggs to cool them quickly and stop them from cooking further.
- I let the eggs set in iced water for about one-half hour while I go about doing house chores…
- You will need the following ingredients for the deviled part of the hard boiled eggs. (This recipe is from Mary Nolan, courtesy of The Food Network.)
- 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
http://www.foodnetwork.com/videos/classic-deviled-egg-recipe-0169981.embed.html“>You can even watch the cook prepare this recipe if you feel the need!
- Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
- Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
I hope that you will enjoy these Deviled Eggs as much as I do!
Written for The Daily Post: November 26, 2015.