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Recipe Review | Deviled Eggs

Tuesday, April 15, 2014

I thought it might be the perfect time to get this recipe posted. With Easter fast approaching, we will all soon find ourselves swimming in an abundance of hard-boiled eggs. 
Here's a delicious solution: Make some deviled eggs! 
Deviled eggs remind me of my childhood. My step-mom, Diana, made the best deviled eggs. We used to enjoy them all the time. Then I recall a vast absence of deviled eggs from our gatherings. It seems they must have gone out of fashion (along with Lipton Onion Soup dip served beside Ruffles--so sad!). I'm sure I went at least a decade, maybe two, without enjoying deviled eggs. Thankfully, they're back en vogue (along with Ruffles + Onion Dip--at least at my house). 
There are lots of interesting variations to try. This one is simple and tasty.
Deviled Eggs
(modified from Virginia Willis' Bon Appetite Y'all)
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What you need:
12 eggs, hard boiled, cooled, and peeled
1/3 cup mayonaise
2 tablespoons butter, room temperature
1 tablespoon dijon mustard
pinch of cayenne pepper
salt and pepper to taste
1 teaspoon chives, finely chopped (for garnish)
2-3 slices thick cut bacon, fried and cut into 1 inch pieces (maple is delicious)
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What to do:
  1. Cut the eggs in half, lengthwise and separate the yolks into a medium sized bowl, reserve the whites on a serving tray or plate.
  2. For the creamiest results, use a food processor to combine the yolks, mayo, butter, mustard, and seasonings. If you're not feeling super fussy, just use a fork to press and mix the yolks into a smoothish paste before adding the other ingredients and mixing well.
  3. Place the yolk mixture into a piping bag with a star tip. (You can easily use a gallon-sized plastic food bag, cutting off the bottom corner tip.) Pipe the filling into the egg whites.
  4. Garnish with fresh chives and a crispy piece of bacon.
I'd take these over Cadbury any day!
What's your favorite variation?

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