Tuesday, 20 September 2011

Easy Deviled Eggs

For me, Deviled eggs are one of those foods that feel totally old school.  but they are so delicious and super easy to make I often wonder why I don't make them more often.
1 egg makes 2 pieces
For this recipe I used 9 eggs
2tbsp white vinegar
Mustard......to taste
pinch of dill
pinch of paprika

Fill a large pot with water add your 2 tbsp of Vinegar and turn heat up to high
gently place in all of your eggs making sure the water covers each egg
let the water come to a boil, once water is boiling turn the heat off but allow the eggs to sit in the hot water for about 4-5 minutes.  remove the eggs from the hot water and submerge into cold water.  Once the eggs are cool enough to handle with your fingers carefully peel the eggs ( the goal is to peel the eggs without leaving any marks/cracks in the egg flesh.....this is not too hard to achieve but can be tricky if you have longer fingernails) once all the eggs have been peeled you slice the egg in half length wise.
 Now you carefully scoop out the yolk from each egg and set aside
Using a fork mash up the yolks adding mustard to reach desired consistency......I like the filling to be smooth and pipeable......like a really creamy mashed potato
next you can either scoop a little filling into each egg half using a small spoon or you can use a piping bag with a large star tip for a slightly less rustic look.  once each egg is filled you can season with sprinklings of paprika or dill.....or whatever else you like
pop any leftovers into an air tight container and they'll keep in the fridge for a couple of days.
*****Helpful tip!******
Boil and peel the eggs the night before and then just finish them off in the morning.

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