By David
Onyancha
With the economy going to hell, the war dragging on and gas prices
so high, you're talking about a lot of depressing things going
on.
During my childhood the deviled eggs were a family picnic staple.
They're simple and rustic, made with the most basic ingredients,
but we never could get enough of them.
I have been known to devour a dozen of these in one sitting. These
were quick and easy. If you want them to be a little prettier, put
the egg filling into a freezer bag, make a cut off of one corner of
the bag, and pipe them into the egg white halves.
Here are some great tips on cooking and peeling eggs that I found
in Southern Living: Place eggs in a single layer in saucepan; add
water to depth of 3 inches. Bring to a boil; cover, remove from
heat and let stand 15 minutes. Pour off water. Add about 1 inch
cold water and several ice cubes to the still warm eggs in the
saucepan. Cover pot and shake vigorously so the eggs will crack all
over. Peel under cold running water, starting at the large end, the
air pocket there will give you something to grip.
All over town, and across the country, restaurants are serving
deviled eggs, each with their own spin, their own what-is-that?
element.
What follows is a basic recipe, though there are so many wonderful
variations you can make. Do you have a favorite deviled egg recipe?
If so, please add yours in the comments.
Ingredients
12 large hard-boiled eggs, cooled
¼ cup mayonnaise
4 teaspoons yellow mustard
2 teaspoons sweet pickle juice
Salt and pepper to taste
Paprika for garnish
1. Peel eggs and slice each in half lengthwise. Carefully remove
yolks to a small bowl and place whites on a serving dish.
2. With a fork, mash yolks, mayonnaise, mustard and sweet pickle
juice together until smooth. Season with salt and pepper to
taste.
3. Using a teaspoon, carefully fill the cavity of each egg white
half with yolk mixture, mounding the filling slightly above the
white. Sprinkle with paprika and serve.
Per half: 50 calories, 3 g protein, 0 carbohydrates, 5 g total
fat, 1 g saturated fat, 105 mg cholesterol, 55 mg sodium, 0 fiber.
Calories from fat: 80 percent.
D Onyancha always entertained when he was growing up. You can find
more great recipes at http://recipes-for-deviled-eggs.blogspot.com
Article Source:
http://www.articlesphere.com/Article/Recipes-For-Deviled-Eggs/151502
