Monday, April 13, 2009

Deviled Eggs


This is a no brainer here folks, but maybe something you want to try. Plus, I made them for Easter so they are on my brain and I wanted to share my photos.

Makes 24

Here's what you do:
1. Fill a large pot with room temp/cool water
2. Take 12 large eggs and place them in the water and bring to a boil
3. Once the water boils take the pot of the heat and let the eggs sit in the hot water for about 10-15 minutes
4. Drain and let cool completely (you can put them in the fridge and leave them overnight)
5. Remove shells, cut eggs in half lengthwise and remove yolk
6. Put yolks in a bowl (I used a emulsion blender for this. Works really well for a smooth filling)
7. To the yolks add 4 Tbsp mayo, 2 Tbsp mustard (I used spicy brown, but you can use anything), 1/2 tsp of garlic salt, and salt and pepper to taste (you can also add a bit of finely minced onion if you like a little extra texture)
8. Blend yolk mixture until creamy, fill pastry bag (use a plastic sandwich bag and cut the tip off if you don't have a pastry bag) and add desired amount into egg halves
9. Top with parsley and paprika and a little more black pepper (other ideas: chives, bacon bits, red pepper flakes or anything else you have lying around)

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