Wednesday, May 18, 2011

Classics: Deviled Eggs

Yes I know, deviled eggs are old school right? They’ve stuck around though. Not a summer, or family get together goes by, where these white and golden beauties don’t make an appearance. Everyone has their own way of making deviled eggs and nowadays, it seems anything goes. People are always taking such a simple classic and updating it with things like bacon, shrimp or other ingredients. I say, keep it simple, and keep it a classic! I have to say that my mom boils her eggs for what seems like forever, meaning I always did the same because I didn’t know better. I thought that green ring around the yolk was supposed to be there. Turns out, I was wrong! The green ring is a sign of over cooked eggs. Follow the directions in the recipe and you’ll have perfect golden yolk only eggs. Another problem is that the shells can be a pain to get off. This happens because the eggs are really fresh, so try and buy them about a week a head of time and this will help that problem.
What You Need:
6 eggs
2 tsp Dijon mustard
2 tbs mayo
2 tbs greek yogurt (or 2 more tbs mayo)
dash of Worcestershire sauce
salt and pepper
paprika for garnish
What To Do:
Place your eggs in a pan large enough so that they fit in a single layer on the bottom without much empty space. Cover the eggs with enough water to come up about an inch or two above the top of the eggs. Bring to a boil over high heat. Once the water is at a full rolling boil, set your timer for 5 minutes. When the time goes off, drain the eggs and fill the pot up with cold water. Drain the eggs again and give them a shake in the pot. Yes this will crack them and that’s what you want. Fill the pot once more with cold water and let sit for another 5 or 10 minutes. This not only stops the cooking and cools the eggs down, but by cracking them you let some water get in and this will help later in removing the shells.
Once the eggs are completely cool, remove the shells and slice each egg in half. Remove the yolks to a bowl, and the empty whites to a platter. With a fork, mash the yolks. You could probably use a ricer here too but I’ve never tried it that way. It’s a good thought for next time! Once the yolks are mashed, stir in the mustard, mayo, yogurt, a tiny dash of Worcestershire and some salt and pepper.  Stir really well to combine. You can either use a spoon to fill the whites or for a fancier look, fill a pastry bag with a large star tip and pipe the yolk mixture back into the white. Sprinkle with a bit of paprika and enjoy! Makes 12

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