Monday, December 31, 2012

Devilish Eggs - a crowd pleaser

Whenever we are invited to a family gathering, my husband is forced to bring his deviled eggs or he may as well not even show his face. The family go nuts over them. I admit they are the best deviled egg I've tried. It's a perfect combination of creamy and kick.

For this post, I am stealing his recipe. Hubs and I are similar chefs ("chefs" used very lightly). We rarely measure anything out. This is very true for this recipe. For creamier eggs, use more mayo or for not so creamy eggs, use less mayo. For an extra kick, use more mustard or for less kick, use less mustard.

Here we go!

What you'll need:

1 dozen eggs
Yellow mustard

Deviled egg tray
Cake decorating icing gun (not necessary but makes it much easier)

Boil the eggs for a good 20 minutes and let cool. Once cooled, peel and slice eggs in half. Separate the yolk from the egg white. Put the yolk in a mixing bowl and the egg white in an "egg tray".

Set the whites aside and mash the yolks. Mix in mayo, start with a cup and add more until you've reached the creaminess you desire. Mix in mustard, start with 1/2 tbsp and add more until you are satisfied. Dash with pepper. Blend together until the mixture is nice and creamy. Try to avoid a lumpy mixture.

Spoon mixture into the decorating gun and begin filling the egg whites. Squeeze about 1 tbsp into each egg white. Sprinkle each egg with paprika. Wham bam... you've got yourself a kick butt appetizer.

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