Monday, December 12, 2011

Deviled Eggs- Classic and Fancy

Let's face it, deviled eggs have been stereotyped. When you hear the words "deviled eggs" I'm sure you think about picnics and barbecues and sunny weather. While that's true, deviled eggs are a great potluck side dish any time of the year. They are super easy to make and can be doctored up to fit any dinner, or party, or dinner party.
Start off with your hard boiled eggs, and cut them in half length-wise. Put your yolks into the food processor...
And put your white "cups" onto a platter. You can put something underneath (like a towel or napkin) to keep them from sliding around, or you can get one of those fancy platters that are meant to hold deviled eggs.
Throw in your mayo, mustard, vinegar, salt and pepper with your egg yolks and let the food processor do its job, until the mixture is nice and smooth. If you don't have a food processor, you can smash the yolks with a fork in a bowl, then stir in the remaining ingredients. It is perfectly fine to do it this way, I just like it in the processor because the texture is smooth and velvety.
After you've tested your seasonings, put the mixture into a pastry bag (or gallon-size freezer bag with the tip cut off like we did) fitted with a large star tip (again, totally fine if you don't use one, I just like the look of the star tip). Pipe into your egg white cups.
Sprinkle with paprika and you're set!
Deviled Eggs
by Carissa @ Girls in Aprons

12 eggs, hard boiled (see tip at the bottom)
1/2 cup mayonnaise (light is fine)
2 tsp mustard (I always squeeze in a little more!)
2 tsp white vinegar
Salt and pepper to taste

Halve eggs lenghwise (obviously without the shells on!) and remove the yolks. In a food processor, add the yolks mayo, mustard and vinegar (or mash together in a bowl). Combine well. Add salt and pepper to taste. Stuff egg whites with yolk mixture (I put mine in a gallon size Ziploc and cut the tip off so I can just squeeze the mixture easily into the egg whites). Garnish with paprika.

To help avoid getting the green/grey ring around your egg whites, use this tip for boiling your eggs. Place your eggs in a pot and cover them with water an inch above your eggs. Bring to a boil, cover with a lid and turn off the heat. Let sit for 15 minutes. Remove from water and let cool completely before you peel. Warm eggs do not peel easily!

Skip the paprika and use these fun ways to spruce up your deviled eggs!

*Add chopped pickles or relish to your yolk mixture
*Top with one (or two!) baby shrimp
*Top with crispy crumbled bacon and chives or green onions
*Top with chopped tomatoes (or sundried tomatoes) and fresh basil
*Top with finely chopped pepper (red or green) and cilantro

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