If you're like me, once Easter is over, you'll have quite a few very pretty hard-boiled eggs left over. Eating boiled eggs for weeks can get boring. One way to spice them up is to serve them "deviled."Having just celebrated Christ and the atonement, bringing the devil back into the equation may seem a little odd. If that idea bothers you, don't think of them as being deviled eggs. Think of them as "de-viled" eggs. You're just taking the vileness out of them.
Trust me. That sounded funny when I first thought of it.
Anyway, here's a good, basic deviled egg recipe for you to try.
Deviled Eggs
6 hard boiled eggs
1/4 cup salad dressing or Canola mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon ground pepper
1/8 teaspoon salt
Paprika for garnish
Peel the eggs and cut them in half, lengthwise. Remove the yolks and place them in a bowl. Add the salad dressing, mustard, salt and pepper to the yolks, and mash the whole thing together with a fork to make a thick paste. Refill the empty egg whites with the yolk mixture. Sprinkle with paprika and serve.
Eat deviled eggs the day you make them. If you need to refrigerate them, cover them with plastic wrap. Even then, they won't keep well for more than a day.
If you want to get adventurous, try mixing a couple of teaspoons of chopped green onion in with the yolks, and maybe a few dashes of hot sauce. You could also substitute chili powder for the paprika, if you want an extra kick.
For more great deviled egg recipes, visit The Deviled Egg Gourmet.
4 comments:
Hey John - not sure if you've heard about Bacon Salt, but it would be a great seasoning for the left over eggs. www.baconsaltblog.com
Bacon salt? Hmmm. I've never heard of it. It does sound interesting, though. I checked the site and thought it was kind of cool that it was actually a vegetarian product. It's carried at a grocery store in the town just west of mine. I may have to head over and pick some up, just to try it.
I like to make my de-viled eggs by putting the yolks and other ingredients in a zip lock freezer bag. I mush it all up in the bag, cut a little of one corner from the bag and pipe the filling into the egg whites - then throw the bag away. Easy to make, easy to clean up.
I will have to try to find some bacon salt and give it a try too!
What an awesome idea, misa gracie! I've done that with icing, but I've never thought of doing it with deviled eggs. Thanks!
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