Sunday, January 3, 2010

Deviled Eggs

We don't really celebrate New Years. I mean we are happy to be starting a new year off again, but to say we have parties and big dinners would be a lie. I do however like to have appetizers, or pickies as I like to call them, for lunch on New Year's Day. This year we had some leftover Shrimp and Crab dip, from my Bday dinner. I reheated that and made some Soft Pretzels to have with it. Crackers, cheese, veggies and dip also made an appearance. We had 3 dozen eggs in the fridge, so I decided to make deviled eggs. I don't make these often, since I still haven't found a fool proof way of peeling my eggs without the shell riping the egg. I've tried several tricks and so far the best is to gently crack the shells, after draining out the water. Then cool them in cold water and peel while they are still a touch warm. You'll still get a few stubborn eggs, but most of them just slip right off the shell.


Deviled Eggs

1 dozen eggs
4 Tbs mayonnaise
a few shakes of season salt
pinch of salt
1/4 tsp pepper
1/2 tsp dried parsley

In a pot of water, bring eggs to a boil. Cover, remove from heat and let sit for 11 minutes. Drain eggs and gently shake them in the pot to crack the shells. Fill pot with cold water and let eggs cool until you can handle them, without burning yourself. Remove shells and place eggs in a plate to cool completely. Once cooled, slice each egg in half, from top to bottom. Carefully scoop out the yolk, into a bowl, returning the whites to the plate. Mix yolks with mayonnaise, season salt, salt, pepper and parsley. Spoon yolk mixture into a Ziploc bag, snipping off the end ( snip it pretty big). Squeeze the yolk mixture back into the empty egg whites. Sprinkle with paprika and refrigerate for 10 minutes before serving.

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