Easter Deviled Eggs
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.
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.
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
then place them on a plate 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
placing them into a bowl.
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.
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.
Squeeze the yolk mixture into each egg
center. Garnish with paprika. Place a
piece of parsley in the center, optional.
Easter Deviled Eggs
- 1 dozen eggs
- Miracle Whip (or mayonnaise) to taste
- salt to taste
- food coloring
- paprika for garnish
- parsley for garnish
- 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.
- 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.
- 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 paper 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 eggs in half lengthwise.
- 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.
- 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.
- 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.
- Pat the colored egg halves dry with a paper towel carefully. Squeeze yolk mixture from the bag into each egg half indentation.
- Lightly sprinkle with paprika and top with a small piece of parsley leaf.