Deviled eggs

Thursday, December 11, 2008

I make these every year with both my Thanksgiving dinner and my Christmas dinner. So easy.

What you’ll need:

1 dozen eggs
Salt & pepper
Paprika (if desired)

Boil your eggs, cool and peel. Slice them in half and put the yolks in a separate bowl. Smash up the yolks with a fork and add one squirt of mustard and just enough mayonnaise to hold the yolk mixture together. Add salt & pepper to taste. Scoop yolk mixture into each individual egg half. Sprinkle paprika on the top if desired. Chill for about an hour before serving. Makes 24 deviled eggs.

How to...

To make perfect hard boiled eggs that peel easily...

Put eggs in pan and cover with COLD water. Bring to a boil and let boil about 5 minutes. Turn off the heat but leave the pan sitting on the stove with the eggs in the hot water for about 10 minutes. Drain off hot water and fill pan back with cold water. Pour that out too and refill with cold water. Keep doing that until the water remains cold in the pan. (The hot eggs will warm it back up…) Keeping the eggs in the cold water, crack each one and then let them sit another 10 minutes. The shells practically fall off by themselves! I do this every time I hard boil eggs and very rarely do I have any peeling issues!

eggs - $1.09/ dozen
mayonnaise - $2.50/jar
mustard - $0.79/jar
paprika - $1.69/container
Total - $1.59

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If we are what we eat, then I'm fast, cheap and easy! C'mon into the kitchen with me... Let's do some Happy Cooking!

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