Easter at my house is not complete without a BOUNTY of deviled eggs. My family eats them like candy. For the past couple of years I have been experimenting with this classic. You would be amazed at all of the neat things you can do with this classic appetizer!
First here are a few tips on making perfectly boiled eggs that are easy to peel!
* Use COLD eggs! Fill a pot with ice cold water till it cover the eggs one inch. Add 1 teaspoon of baking soda to water.
* Bring the eggs to a boil. Immediately, remove from heat and place a lid on the pot. Allow the eggs to sit in the hot water. About 15 minutes for large eggs and 10 minutes for medium eggs.
* Quickly drain water and place eggs in an ice bath to thoroughly cool. Allows egg membrane to desperate and makes for easier peeling eggs!
50’s Classic: Smash yolks using a fork with 2 cup mayonnaise, 2 teaspoon yellow mustard. Season with salt. Fill whites and sprinkle with paprika.
Southern Sass: Smash yolks using a fork with 2 cup mayonnaise, 2 teaspoon yellow mustard, 2 tablespoons sweet pickle relish and 2 tablespoons crumbled bacon. Season with salt and pepper. Fill whites and sprinkle with paprika.
Little Devil: Mash yolks with 1/2 cup mayonnaise, 2 teaspoon Dijon mustard, salt and 3 tablespoons Wickles pickles (chopped fine). Fill whites and sprinkle with paprika.
The Gringo en Fuego: Mash yolks using a forth and combine with 1/2 cup mayonnaise, 3 teaspoons fresh cilantro chopped, 2 teaspoon chili powder and 2 teaspoon finely chopped fresh jalapeño. Fill whites and sprinkle with chili powder.
Philly: Mash yolks with 1/4 cup mayonnaise, 1/4 cup of garden veggie cream cheese, salt and pepper. Fill whites and top with chopped fresh dill.
These recipes are based on a dozen eggs, boiled and that have been cut in half. Creating 24 whites!