Summer cooking: Deviled Eggs
So deviled eggs are actually a year-round side dish in our house, because it’s one thing that everyone will eat, amazingly enough. There’s something just so…yum about deviled eggs. What is it? I rarely follow a recipe when I make them, although I sometimes use this recipe as a starting point. But I don’t measure (anything) and I go simply by taste. Honestly, I think this is the best way!
12 hard boiled eggs (I use this method of hard boiling), peeled and rinsed.
1. Cut eggs in half lengthwise, scoop out yolk into a bowl and put whites on a platter.
2. Using a fork, smoosh egg yolks until reasonably smooth. If you want really, really smooth deviled eggs, you could use a hand mixer, but really, who has that time and who cares about a few lumps?
3. Add in approximately 1/4 cup mayo to start, plus about a Tbsp of sweet relish and brown mustard each. Mix. Add more of each to your personal taste.You may want more mayo or mustard especially.
4. Toss in about a tsp of horseradish, mix and taste. Depending on how much heat you like, and how hot your horseradish is, you may want more.
5. Salt (celery salt) and pepper to taste. At this stage you may also want to add a squeeze of lemon juice, for something different.
6. Scrape mixture into a sandwich bag. Cut corner of sandwich bag off and pipe into egg whites (confession, when I’m in a hurry I just scoop it in with a spoon, rather than using a sandwich bag. Might not be pretty, but it tastes the same!)
7. Sprinkle lightly with smoky paprika and either chill or serve immediately.
There are a TON of variations of the deviled egg recipe out there. Really, it’s all about trial and error and getting it to your taste. There’s no right or wrong way.
And now I wish I had some deviled eggs. Writing this made me hungry!
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