Wednesday, July 15, 2009

Devil'd Eggs

Oh gosh, how to write down a recipe I just "do"? I've never measured ANYTHING, so this is how I see me doing it. You can cut it down, I make this much because they go really fast and any leftovers are turned right away into egg salad sandwiches or dip for wheat thins.

18 hard-boiled eggs*
Best Foods regular mayonnaise
Yellow Mustard
Sweet Pickle Juice(I use a few teaspoons from a jar of sweet pickles/relish)
salt & pepper to taste, paprika to sprinkle on top if desired.

*To boil the eggs, put them in a large saucepan with lid. Add tap water and bring to a boil. Boil for 10 minutes, put lid on and come back to them 10 minutes later. Drain hot water, fill pot with ice and add enough tap water to make sure all the eggs are covered. "Chill" for 15-20 minutes. This "icing" shocks the eggs so the shells peel off easily and pretty. Cut eggs in half, dump cooked egg yolks into food processer bowl, and set whites on plate aside. Add a few Tbls. mayo(you can add more if needed) to bowl with yolks, a few tsp. sweet pickle juice, and around 1 Tbl. yellow mustard. Blend until smooth and there are no chunks. Add more mayo if needed, it shouldn't be chalky or dry, but it should be able to set up. Add salt and pepper as desired. Put mixture in a frosting bag with large star or round tip and pipe into white halves. Sprinkle with paprika if you like.

IF you have leftovers, chop up for egg salad sandwiches!

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