Thursday, April 2, 2015

Perfect Deviled Eggs 5 Ways

Printable Recipe
This is a master recipe that can be used for Deviled Eggs fifty ways if your imagination takes fire! All you need is this basic start and the sky's the limit. I'm that girl who shows up for holidays with dozens of deviled eggs in at least 3 or 4 different incarnations, usually topped off with a little clue about what lies beneath. A jalapeno ring for the hot ones, a piece of candied bacon for you know what kind, a sprig of dill for the dilly relish variety, the options are endless so let's get started. And first of all, if you despair over eggs that will not peel without tearing apart, here is tip #1: Start with rapidly boiling water and THEN slide in the ice cold eggs. Don't ever bring eggs up to a boil unless you're looking for shells that stubbornly refuse to peel off.
Lower the eggs in gently and return to a boil for 11 minutes.

Use a timer and you'll get perfectly yellow eggs, no green ring around the equator. That was tip #2. See how easy this is? Run them under cold water and when you can handle them roll each egg around on the counter or sink to gently crush the shell all over and it will peel away in mostly large easy peices.
Halve each and toss the yolks into a bowl. There are just four ingredients in the basic mix: 
Mayo or Miracle Whip, Honey Mustard, Salt, and Sugar.
For one dozen eggs I used about 1/4 cup mayo, 1 tsp h mustard, 1 tsp sugar, shake of salt. It may seem a bit stiff and dry, but the additions to the mix will make it creamier. Here are some possibilities for those additions!

 Jalapeno? Vidalia Onion Relish? 

ChowChow? Green Salsa? Pesto?
What's your pleasure?
If there is a relish or spread or pickled something in your fridge, it's probably a good companion for a deviled egg. Try it! Taste it. I've chopped olives, added capers, candied bacon (get it here), considered name it. Everything goes with an egg.
Once you've decided on the extras, divide the master mix evenly between bowls and start with a spoonful of add ins for each. Mix and taste, adding more if needed. I like to fill eggs fast and pretty, so I use a pastry press with the largest rosette tip so nothing gets stuck as I pipe.
Either garnish as you go or use separate plates so you can remember which is which! Certain people LOVE the hot spicy ones and I find they often are gone first. If there are any left to take after we've taste-tested them, that is.

This spring we're all blogging together with the Food Network and we'll be doing lots of Sensational Sides. Check out these other great ideas for Easter Sides:

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