Friday, April 2, 2010

Deviled Eggs



I have made several versions of this recipe, depending on my mood and the ingredients I have on hand, but this one seems to be the one my family loves best.



12 Eggs, hard boiled
4 - 6 Tablespoons Mayonnaise
2 - 4 Tablespoons Sweet Relish
1/4 Teaspoon Salt
1/4 Teaspoon Dry Mustard
1 Tablespoon Dill Weed, plus extra for topping



In a large pot with water, place the eggs and cover them with water about an inch above the body of the eggs.

Boil the eggs for 15 minutes from the starting point from when the water begins to boil. This time frame has always produced a perfectly boiled egg every time.

Pour out the hot water and under cold running water slightly crack each egg and peel the eggs immediately. I have found if you peel the eggs right after they came out of the pot the shell and membrane comes right off rendering a smooth egg.

With a clean, sharp knife slice the eggs in half, placing the egg white on a platter and the egg yolk into a bowl.

Clean your knife under hot water between each egg you cut. This will help to get a clean cut on every egg.

With the backside of a fork smash down the egg yolks until the yolks have a smooth consistency.

Add the remaining ingredients and mix together until the filling is smooth.

To give the deviled eggs a finished look I fill a cookie press with the filling, which give the deviled egg a finished look. If you don't have a cookie press fill a plastic sandwich baggie with the filling and snip a tiny piece off the end of a corner (enough for the filling to squeeze out of it) and fill the egg shells.

Sprinkle a small amount of the dill weed on top of the egg to decorate.


Happy Easter!



All photographs are watermarked.

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