Welcome to Diane's Blog - Canning and Cooking at Home
I had to make some deviled eggs for a luncheon and decided that as mundane as they seem - they are the most popular and first item at most parties to 'disappear' the fastest. I am sharing my simple and classic recipe - the question is - "do you olive top or not?"
Classic Deviled Eggs
for every 6 Eggs:
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
course ground black pepper
Smoked Spanish paprika, sprinkled on top of eggs for garnish
Green Olive Slices, optional garnish on top of finished eggs
Place eggs in a single layer in a saucepan and cover with enough cold water that there's one inch of water above the eggs. Heat on high until water begins to boil, then turn the heat down to medium and cook for 15 minutes. Remove from heat and rinse under cold water continuously for 1 minute. Refrigerate overnight OR
crack egg shells and carefully and peel under cool running water (if refrigerated overnight, no need to run under cold water - just crack & peel.) Gently lay peeled eggs on paper towel. Slice the eggs in half lengthwise, removing yolks to a bowl, and placing the whites on serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and a slice of green olive and serve.
**NOTE: I like using a piping bag to dispense yolk mixture into whites - I find it is a lot faster too Don't have a piping bag? No problem, fill a sandwich bag with the mixture and smooosh down into one corner, twist top of bag so that the mix presses against corner of bag, cut the corner with scissors and that makes an instant piping bag...
Recipe & Photos by: Diane Baker for Canning and Cooking at Home
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