Easter Deviled Eggs

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Happy Easter and Passover everyone! I have my grandchildren and my mother in law for dinner this year, 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 make deviled eggs, however, there are new cooks emerging every day and they have to learn sometime so here is my way.

 

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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

start to 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 pot

until the water is completely cold.

 

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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.

 

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Let the peeled eggs dry on a paper towel

then place them on a plate and refrigerate,

covered with plastic wrap until very cold.

 

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Once they are cold use a sharp thin knife,

I use a cheese knife, and slice the cold

egg evenly in half lengthwise.

 

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Carefully remove the yolk

placing them into a bowl.

 

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Using a pastry blender or fork, smash the

yolks into little pieces. Add enough Miracle

Whip (or mayonnaise) 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 of a Ziploc bag and use that.

 

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Now it’s time to color the egg white halves.

Put 4-6 drops of food coloring into one cup

of water. Soak the egg halves until you

get the color you want. Remove from the

colored water and carefully pat

dry with a paper towel.

 

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Squeeze the yolk mixture into each egg

center. Garnish with paprika. Place a

piece of parsley in the center, optional.

 

Easter Deviled Eggs

http://www.InDianesKitchen.com

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Ingredients

  • 1 dozen eggs
  • Miracle Whip (or mayonnaise) to taste
  • salt to taste
  • food coloring
  • paprika for garnish
  • parsley for garnish

Directions

  1. Place the eggs into 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.
  2. Carefully remove the pot from the burner and immediately place your hot pot into the sink and run cold water into the pot until the water is completely cold.
  3. 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.
  4. Peel the eggs and dry on a paper towel. Place eggs on a plate, cover with plastic wrap and refrigerate until completely cold.
  5. Using a sharp thin knife, like a cheese knife, slice the eggs in half lengthwise.
  6. Carefully remove the yolk and place them into a bowl. Smash the yolks into small pieces, use a pastry blender or a fork to do this. Add Miracle Whip (or mayonnaise) to the yolks, to your taste. Add a little salt, to your taste. Using a mixer, mix the egg yolk mixture until smooth.
  7. 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.
  8. 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 one at a time. Remove when the egg is the color you want.
  9. Pat the colored egg halves dry with a paper towel carefully. Squeeze yolk mixture from the bag into each egg half indentation.
  10. Lightly sprinkle with paprika and top with a small piece of parsley leaf.

http://www.InDianesKitchen.com

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Categories: Eggs

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