Where deviled eggs ever got their name is anyone's guess.
They sure are good, though.
They are even a nice, filling snack, between meals.
Last time they were made around here, I followed cooking directions to make the eggshells easy to peel.The eggs were placed in a pan, covered with water, and allowed to boil.
Then they were taken off the heat with the top of the pan put on.
Then, I waited 15 minutes (the directions said 13, but I added two more).
Then, they were drained and covered with ice water.
Honestly, they really were easier to peel than usual.
The way I make them is to slice the eggs, without their shells, of course, in half, removing yolks.
Then, to the yolks, mayo (to taste) is added as well as a squirt of mustard, some finely chopped onions, and salt and pepper.
I just used spoonsful of filling to re-fill the cooked egg whites.
Sprinkle them with paprika.
Since the last batch was being brought to a birthday party, I added some green spinach leaves for contrast and the eggs looked festive.
DO YOU LIKE DEVILED EGGS? IS YOUR RECIPE DIFFERENT FROM MINE?
6 comments:
I've made deviled eggs many times...same recipe that you used. Now though Pavilions sells them a dozen at a time in a container that looks great. When I need to have them for a party lickity split I buy them from there.
I love deviled eggs - not sure why I don't make them more. They looked good!
Yum! Love to eat them and make them. Don't do it often. Use a similar method in preparing.
looks scrumptious. yum yum.
No onions here, but a spoon of pickle relish. I also salt and pepper the egg whites. Everyone asks my secret to the delicious eggs. Now YOU know.
They are my youngest's favorite treat! I make mine exactly like yours but with no onion. :) Kit
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