|Easter Eggs Becoming Deviled Eggs|
Recipe by Robin
Got Easter eggs? My husband and I had 26 left over after my natural egg dyeing experiments this year. Unless you’re Cool Hand Luke, that’s too many eggs to eat in a few days. Enter Daev’s perfectly-timed birthday potluck. Deviled eggs are one of the US’s most popular appetizers, and full of good nutrition. Web MD states that eggs are high-protein, vitamin-rich “powerhouses of disease fighting nutrients.” True that mayonnaise adds some fat, but the quantity per egg half is low. Try a low-fat mayonnaise to cut it down even more.
|Sieving the Egg Yolks|
|Display Deviled Eggs with Easter Eggs|
makes 24 half-eggs
1 dozen hard boiled eggs
1/3 – ½ cup (and maybe a bit more) mayonnaise
2½ tsp. Dijon mustard
scant 1/8 tsp. salt
scant 1/8 tsp. white pepper
¼ - ½ tsp. sweet paprika
1 – 2 tbsp. chopped chives
If you don’t have leftover hard boiled eggs, use the hard cooked egg method at about.com. Cover eggs with 1 inch of water in saucepan with a tight-fitting lid. Bring to full boil with lid off. Cover pot with lid, remove from heat, and let stand 17 minutes to cook. Remove eggs from pan and let sit in cold water for 15 minutes.
Peel eggs and slice in half lengthwise using a sharp knife. Remove yolks with a small spoon or melon baller. Be sure that eggs are at room temperature or colder before proceeding.
Force egg yolks through sieve with wooden spoon into small mixing bowl. If mayonnaise seems lumpy, force it through the sieve into the mixing bowl following the egg yolks. Add Dijon mustard, salt, and white pepper to yolks. Stir well until smooth and uniform.
Set the egg white halves onto a serving plate and/or storage container, open side up.
|Cupcake Filler Gives Eggs Eye-Appeal|
If you don’t have a cupcake filler/decorator, you can use a pastry bag to squeeze in filling, or scoop it in with the melon baller or small spoon. Either of these methods is likely to be messier.
Put ¼ tsp. paprika into small (tea) strainer. Lightly tap the strainer to sift paprika evenly over each egg half. Refill strainer with more paprika if you run out.
Eggs taste better when served chilled. If possible, store in refrigerator for 30 minutes before serving.