Easter Deviled Eggs
Happy Easter and Passover everyone! I have my grandchildren and my mother in law for dinner today, everybody else is either working or busy doing something else. I hope you are all enjoying your family and friends for Easter and Passover. If you end up with a bunch of leftover hard boiled eggs today, why not make deviled eggs with them. Everyone has their own way to hard boil eggs and to make deviled eggs, however, there are new cooks emerging every day and they have to learn somehow so here is my way.
I start by placing my eggs into a large pot and fill it with hot tap water 2″ above the eggs. I put them on the burner on medium heat and bring the water to a boil. Once they boil, set your timer for 12 minutes. Carefully remove the pot from the stove and place the hot pot into your sink and run cold water into the pan. Once the water is completely cold take the back of a spoon and gently tap your warm eggs on all sides. Return the cracked eggs to the cold water. Let them sit in the water for about five minutes. They should peel very easy now. Let the peeled eggs dry on a paper towel and refrigerate, covered with plastic wrap until very cold.
Once they are cold use a sharp thin knife, I use a cheese knife, and slice the cold egg evenly in half lengthwise. Carefully remove the yolk putting them in a bowl. I use a pastry blender and smash the yolks into little pieces. Add enough Miracle Whip and a little salt to your taste. Using your mixer, blend until smooth. Put your egg yolk mixture into a pastry bag or cut the tip off a Ziploc bag and squeeze the yolk mixture into each egg center. Garnish with paprika. Place a piece of parsley in the center, optional.
****To color the hard boiled egg white, put 4-6 drops of food coloring into one cup of water. Soak the egg halves until you get the color you want.****
Deviled Eggs
http://www.InDianesKitchen.com
Ingredients
1 dozen eggs
Miracle Whip (or mayonnaise) to taste and consistency you like
salt to taste
paprika for garnish
parsley for garnish
Directions
Place the eggs in a deep pot with hot tap water covering them by about 2″. Over medium heat bring the water to a boil. As soon as the water boils, set the timer for 12 minutes. Carefully remove the pot from the burner and immediately place your hot pot in the sink and run cold water into the pot until the water is completely cold. Take the back of a spoon and gently tap all around every egg leaving small cracks in the shell. Place the eggs back into the cold water for about 5 minutes. Peel the eggs and dry on a towel. Place eggs on a plate, cover with plastic wrap and refrigerate until completely cold. Using a sharp thin knife, like a cheese knife, slice the egg lengthwise. Carefully remove the yolk and place in a bowl. Smash the yolks into small pieces, I use a pastry blender. Add Miracle Whip to the yolks, to your taste. Add a little salt, to your taste. Using a mixer, mix the egg yolk mixture until smooth. Spoon the yolk mixture into a pastry bag, or cut the tip off the end of a Ziploc bag and spoon the yolk mixture into it. Squeeze yolk mixture into each egg half. Lightly sprinkle with paprika and top with a small piece of parsley leaf.
****To color the white of the egg, place 4-6 drops of food coloring into one cup of water and submerge the white halves of the egg. Remove when the egg is the color you want.******
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