Friday, September 13, 2013

Deviled Eggs (recipe)

A classic picnic or party appetizer, who doesn't love a good deviled egg?

When the chickens first started laying, I knew I'd need to come up with some good egg recipes. And believe it or not, as much as I enjoyed eating them, at that point I had never made deviled eggs. It seemed like a no-brainer that it would be my first egg recipe to try.

My deviled eggs quickly became a favorite at family functions, with several relatives declaring them to be "the best" they've ever had. Well, I don't know about that, and I don't think I do anything super-special, so I'm putting most of the praise back on the chickens.

There's just something about food made from your own backyard that just tastes better, no?

So without farther ado, here's my recipe for deviled eggs.

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Deviled Eggs



Ingredients (brands that I prefer listed in parentheses):
eggs (from my chickens)
mayonnaise (Hellman's)
mustard (French's or Grey Poupon)
relish (Vlasic)
salt
pepper

- get eggs
for the best peeling, use eggs that are 10-12 days old. If you are using fresh-from-the-chicken eggs, let them sit in the refrigerator for at least 7-10 days. If you are buying from the grocery store, they are probably already that old (or older), so no need to wait

- boil eggs
I suggest boiling a few extras, in case you run into some peeling difficulties
how I boil my eggs:
    * put eggs in pot
    * add water till water level is 3/4 of the way to the top
    * put on stove
    * turn stove (
ie. burner) on high
    * wait
(if you're better at this than I am, you will stir them occasionally during the boil - keeps them from becoming flat on one end)
    * once a rolling boil is achieved, turn stove off
    * wait 20 minutes
    * using a slatted spoon, move eggs to a bowl of ice
    * place bowl of iced eggs in refrigerator for a few hours to cool completely


- peel eggs




- slice eggs in half long-ways

- dig out yolks and put in bowl

- place whites (minus the yolks) on your serving tray

- mix up your schtuff
Here's how I do it:
    * use a fork to mush up your boiled egg yolks
    * add in a glop of mayo
    * add in a squeeze of mustard
    * add in a glop of relish
    * sprinkle some salt on top
    * sprinkle some pepper on top
    * stir
    * repeat all but the first step as necessary to achieve the desired consistency





- put your yolk-y schtuff into your icing gun (Pampered Chef)
I highly recommend using the largest opening tip that you have to prevent pickle chunks from the relish from clogging the whole thing up. Not that I know from experience or anything ;)

- use the icing gun to fill the yolk-holes left in your egg whites


- enjoy your yummy deviled eggs!

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 As you can see from my pics, this is also an easy recipe for kiddos to get involved with. Just not the boiling part. But you knew that, right?

Thanks for checking in!

1 comment:

Estes Family Blog said...

Oh this is one of my favorite things to make and eat!

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