Sunday, March 22, 2009

Deviled Eggs

These always remind me of EASTER!! They have got to be one of THE most Spring foods around. I think my association with Easter is based on the fact that for most of my life I've helped make deviled eggs out of the hard boiled Easter Eggs after they've been found.

Boiling eggs is very easy, but it is also easy to mess up.

Start with a medium sauce pan 3/4 full of water, add a couple sprinkles of salt and bring to a boil. When the water is boiling, turn the burner down and carefully add as many eggs as will fit in the bottom. Let them simmer in the water for 15 minutes, being careful not to allow the water to boil. After the 15 minutes, take the pan off the heat & allow to sit an additional 5 minutes. Put the pan of water in the sink and run the cold tap into the pan of eggs for a few minutes, then allow the eggs to sit in the pan for a few more minutes to cool. Transfer the eggs to a bowl and wait 30 minutes before peeling.

Once the eggs have cooled, you can make them into deviled eggs.


6 hard boiled eggs peeled
3 T mayonnaise
1T sweet pickle relish
1 T spicy brown mustard

Slice the eggs in half, remove the yoke completely and set the whites aside. In a bowl, smash the yokes and add the mayonnaise, relish and mustard. Mix well. Fill the whites with the yoke mixture and refrigerate until time to serve.

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