Everybody loves deviled eggs.
Add eggs to a large pot and cover with water.
Add 2T vinegar. The vinegar helps with the
peeling later. Bring to a boil, cover, and take
off heat. let sit for 15 – 18 minutes.
Drain off hot water and fill the pot
with cold water. Peel when the eggs are cool
enough to handle.
Cut in half lengthwise, Remove the yolks to
a food processor. If you don’t have one, put in
a bowl and use a whisk to blend the yolk mixture.
Add the yolk mixture to a plastic baggie.
Use a jar or glass to hold the baggie upright.
Snip one corner of the baggie and use it like a
pastry bag to fill the egg whites.
If you used a food processor, the yolk mixture
will be very smooth and creamy.
Refrigerate until serving time, then garnish
with a sprig of chive or a sprinkle of paprika
1 dozen L or XL eggs
2 T white vinegar
1 C mayonnaise
1 T yellow mustard
1/4 t salt
1/4 t pepper
paprika for sprinkling
Place the eggs in a large pot and cover with water.
Add the vinegar, it helps when you peel them.
Bring to a boil over high heat. Cover and turn off
the heat. Let sit for 15-18 minutes. Drain water
and fill the pot with cold water.
Peel when cool enough to handle.
Slice each in half lengthwise. Remove the yolks and
put in a food processor. Add mayo, mustard, salt
and pepper to the yolks. Blend until smooth.
Scoop the yolk mixture into a plastic baggy.
Snip off a bit of the corner of the baggie.
Use the baggie like a pastry bag to pipe
the yolk mixture into the egg whites.
Sprinkle with paprika. Chill until serving.
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