Hard Boiled

Eggs of course.

Easter has come and gone and this means that it's deviled egg season. Here's a bit of deviled egg trivia for you. Spicy stuffed eggs date back as far as the 13^th century in Andalucia. The name came into being in the 18^th century. The term was a culinary term used for spicy dishes or condiments. As deviled eggs have evolved they are typically no longer spicy but have retained the name.

Growing up, the way we made deviled eggs was to mash the hard cooked yolks with some mayonnaise and some mustard, dollop back into the hard cooked white halves, and sprinkled them with paprika. Since then I have discovered that there is a way to make them tastier without too much more effort. First we'll talk about hard boiling eggs then I'll share a recipe that is quite popular that one of our Girls Night girls brings to most breakfast events.

 

Everybody has a different method of cooking hard boiled eggs. I am going to share my favorite with you here:

Place eggs in a pot with a lid.

Fill the pot with water so it just covers the eggs.

Add a splash of vinegar. (I've heard it helps the shell come off easier. I do it, although I have never done a side by side shell removing test.)

Bring the water to a boil, cover and remove the pot from the heat.

Let sit for 20-30 minutes.

Gently pour hot water out and fill pot with cold water.

Allow the eggs to cool.

Once you have cooled the eggs remove the shell and rinse.

 

Now for deviled eggs:

6 hard boiled eggs cut in half with the whites and yolks separated.

Mash yolks and add:

¼ cup mayonnaise (some people say miracle whip is the secret ingredient but being a health related blog I am reluctant to recommend it as it contains high fructose corn syrup ).

1 teaspoon prepared mustard.

1 teaspoon white vinegar.

Paprika to taste.

Now dollop the mixture back into the hard boiled egg white halves and sprinkle with the paprika.

I hope everyone had a happy Easter!

Bon Appetite!