the deviled’s in the details
The Easter eggs have been hunted and hopefully all recovered (If one was MIA, the next week will prove interesting). If you went the non-plastic dyed route, you probably have a dozen brightly-colored, hard boiled eggs taking space in your fridge. What to do with them? I cannot think of anything better than deviled eggs! My Mom has been making them for holidays & gatherings for as long as I can remember, and everyone loves them. My take on them is pretty similar to hers, though I swap some of the mayo for sour cream, which makes them a little lighter. I only use a bit of dried mustard, never the prepared yellow kind because it’s too overpowering…we’ll save that for hotdogs…
This is easy! With a dozen eggs and a few spices, we’re good to go!
Though boiling eggs is quite basic, it can yield varied results such as: unwanted grey yolks, rubbery whites, or hard to peel shells. One way to avoid all of that & produce vibrant yellow yolks, rests on a few key factors – buying very fresh eggs, not overcooking them, peeling them soon after boiling before they go into the fridge! I have struggled with perfecting boiled eggs for years, but now I’ve just about got it down. In the recipe below I put my steps for hard boiling just in case. There are still some stubborn ones that refuse to peel, but for the most part they cooperate…
Classic deviled eggs, using less mayo, but flavorful! Perfect for Easter or for a fresh app! These will go fast...
What to get...
- 1 dozen eggs (freshest, better!)
- 2 T mayo (I use Light Best Foods)
- 2 T sour cream (lI use Daisy brand, light)
- 1 tsp green onion, finely chopped
- 1/2 tsp dried dill
- 1/2 tsp paprika
- 1/2 tsp dried mustard
- 1/2 tsp ground black pepper (fine ground)
- 1/4 tsp Seasoning salt
- dash garlic powder
- dash Worcestershire sauce
- *additional S&P to taste
- Parsley, or carrot greens for garnish
What to do...
Hard Boil Eggs:
- Arrange 1 dz fresh eggs in pot, with enough cold water to cover by 1 inch (let eggs sit on counter for about 15 min prior).
- Bring pot of eggs to slow boil (burner on medium-low).
- Once water begins to lightly boil, put fitted lid on pot, remove from heat and let sit covered & untouched for 13 minutes exactly.
- After 13 mins, immediately rinse eggs in cold water and put into bowl with ice and cold water to cool.
- Allow eggs to cool in water completely, about 15 -20 mins (You can also place in fridge).
Make the filling & stuff whites:
- Once cooled, under running cool water, peel eggs carefully to leave white intact.
- Slice eggs lengthwise around center circumference without cutting yolk.
- Carefully twist at cut to separate egg halves and remove intact egg yolk.
- Place yolk in a mixing bowl.
- Repeat with all eggs; you'll have 24 halves in total.
- Take 3 white halves and chop finely (you might have some damaged whites, so use those).
- Add chopped whites to yolks in bowl.
- Smash yolks in bowl with back of large spoon or fork, well.
- To yolks add dry ingredients, mix well.
- To mix add mayo, sour cream, and dash of Worcestershire, mix well.
- Taste for salt and pepper levels. (I added a dash more salt & dill at this point).
- Carefully stuff egg white halves with yolk mix, using small spoon.
- Top with light dash of additional paprika and a carrot green sprig or parsley.
- Chill until serving!
Perfect party app and great for Easter! This version is fresh using dried mustard (not yellow!), sour cream instead of all mayo, and a little green onion too! For better hard boiled eggs with no grey-coated yolks, use the very freshest eggs you can and don't over boil! If you bring to slow boil and then let sit with lid, off heat for 13 min, your egg yolks will stay bright yellow and they'll be easier to peel! Enjoy!
from the kitchen of www.dinnervine.com
These are best served well-chilled and are easy to make ahead. Though there was no egg dying at my house, I jumped on the post Easter bandwagon, and will enjoy these little guys with some leftover ham, and get a good dose of protein while I’m at it. I hope you like them too.