DEVILED EGGS
Hard cook (not hard boil) 6 or 12 eggs.
1 In a 2-quart saucepan, place the eggs in a single layer. Add enough cold water until it is at least 1 inch above the eggs. Heat uncovered to boiling over high heat. Remove the saucepan from the heat. Cover with lid; let stand 15 minutes.
2 Immediately pour off the hot water from the eggs, then run cold water over them in the saucepan until completely cool.
3 Tap each egg lightly on the kitchen counter to crackle the shell. Roll the egg between your hands to loosen the shell, then peel starting at the large end. If the shell is hard to peel, hold egg under cold water while peeling.
Note: older eggs are easier to peel than fresh eggs. Uncooked eggs will keep in the carton for 3 weeks past the time you bring them home from the store.
Ingredients for 12 eggs; decrease by half for 6 eggs
3-4 tablespoons mayonnaise
2 tablespoons Dijon mustard or 1 tsp dry mustard
1 tablespoon minced sweet pickle
Dash of salt and pepper
1 teaspoon paprika
Optional: 2 tablespoons chopped fresh parsley
Note: if the mixture seems dry, add a tsp of pickle juice
Cut each egg in half length wise. Remove yolks into a quart-size zipper bag. Add other ingredients, zip and “knead” bag with your hands to mix all ingredients. Press yolk mixture toward one of the bottom corners. With a pair of scissors, carefully snip a small bit off the corner of the bag. You now have a “pastry bag” from which you can pipe the mixture into egg white halves. Sprinkle with parsley and paprika if you wish. Cover with plastic wrap. Refrigerate one to eight hours. Serve cold.
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