My family loves deviled eggs and this being right before Easter some of you might be thinking of recipes involving eggs. I am not too fond of deviled eggs with pickle relish, so here is my recipe.
I use the Fannie Farmer (I have the twelfth edition cookbook) way of making my hard-boiled eggs and they come out perfect every time! The yolks are never green or overcooked and I don't have any problems getting the shell off. Here is what Fannie Farmer suggests:
Pierce the large end of the egg with a needle; this will release the pressure that often cracks the shell. Put the egg(s) in a pan and fill it with water slightly over the top of the egg, so fully submerged. Bring it to a boil, and simmer for 12 minutes. Remove from heat and run cold water over the egg(s) immediately.
12 hard-boiled eggs
1/4 cup mayonnaise
1/4 cup mustard
1/4 tsp. (or more, depending upon what you like) paprika
Peel eggs; cut in half lengthwise and arrange on plate or egg platter. Remove yolks; place in small bowl. Mash with fork. Add mayonnaise and mustard; mix well. Spoon or pipe mixture evenly into egg whites and sprinkle each with paprika. Serve immediately or cover and refrigerate until ready to serve.
Extra Plate Garnish:
Garnish the plate with fresh dill sprigs or parsley just before serving.
Additions For Extra Devilish Eggs:
- crumbled bacon, bits of ham, smoked pork, prosciutto, crumbled chorizo or crumbled spicy sausage
- chopped fresh: chives, shallots, cilantro, dill, oregano, tarragon, chervil, mint or parsley
- red pepper flakes or onion strings (French's® French Fried Onions)
- chopped cooked: shrimp, lobster, crab-meat or caviar, smoked salmon, canned tuna or smoked oysters
- pickle relish or finely chopped celery or cucumber
- cheese spread, cream cheese, cottage cheese, crumbled blue cheese or feta, Parmesan or finely shredded cheese
- diced jalapeno or habanero peppers
- ranch dressing, sour cream, creme fraiche, hummus, Chinese hot mustard, brown mustard, horseradish or wasabi
- lemon juice or lime juice
- finely chopped green olives, black olives, pimentos, diced green chilies, cornichons, gherkins or capers
- Aonori (Nori powder)
- avocado or guacamole
- bits of dried tomato
- cooked spinach or watercress, squeezed dry and finely chopped
- shredded carrot
- pesto, harissa, salsa or minced mango chutney
- mustard powder, curry powder, onion powder, garlic powder, garam masala, vadouvan, or miso
- finely chopped bell pepper (raw or roasted and peeled), finely chopped radishes, or roasted cauliflower florets
- crispy fried minced garlic
- cooked corn kernels (especially pan-grilled)
- celery seed
- few drops of Worcestershire sauce or hot pepper sauce
- fresh or frozen cranberries or redcurrants
- seasoned bread crumbs or chopped nuts
- chopped mushroom (Truffles are yummy)
Here is a different way of cooking them:
fried deviled eggs
I am participating in Foodie Friday and contributing to this weeks Foodie Friday.