Friday, April 1, 2011
Creamy Deviled Eggs
Easter is still a while away, but we are going to have alot of hard-boiled eggs to deal with. I finally found the perfect way to boil the eggs:
Place your eggs in a pot and cover with cold water by 1 inch.
Bring to a simmer over medium-high heat, then cover, remove from heat and set aside for 10 minutes.
Drain, cool in ice water and peel.
Perfect every time!
I still haven't solved the problem of peeling them. Some peel right off and others don't. I tried rolling them around in the pot with the ice water to crack the shells. I tried peeling them while running them under water.
Cracking them on the counter and rolling them - can someone help? If I get one that's really messed up, I just add the white to the yolk mixture - it gives you extra filling. I also read a tip about centering the yolks. You know how they come out sometimes, the yolk is toward the side of the egg (as you can see above) and the wall is very thin to hold the filling. Twenty-four hours before boiling the eggs, wrap a rubber band around the carton to hold it shut. Rest the carton on its side in the fridge. They yolks will be perfectly centered. I'm going to try this. I know, I know, this is alot of drama about a hard-boiled egg - so on with the recipe.
Mash 6 hard-boiled egg yolks, 2 Tbsp. mayonnaise, 1 teaspoon each mustard, Worcestershire sauce and white wine vinegar, 1/4 teaspoon paprika, 1 teaspoon fresh lemon juice, some hot sauce and salt. Beat 1/4 cup cream to soft peaks; fold into yolks. Dust the whites the paprika, then fill with the yolk mixture.
Top with dill pickle
If you are bringing deviled eggs for parties, put the eggs in small muffin liners so they arrive intact. The liners make them easy to pick up and serve. I love the way my pictures came out with the pastel liners and placement, so I'm showing all three. Perfect for the Easter table!
~Adapted from Food Network Magazine