Monday, September 6, 2010

Devilish deviled eggs

"An egg is always an adventure; the next one may be different." - Oscar Wilde

Deviled eggs are one of my favorite foods. Not only are they healthy and simple to make, they are sinfully delicious. There are lots of variations on the filling for deviled eggs, but I prefer to use my mom's recipe.

  •  About 1 dozen eggs, or however many you want
  • 1 tsp. vinegar
  • 1/4 cup mayo
  • 1/2 tsp. mustard
  • minced onion
  • 1/2 packet of dry ranch dressing mix
  • sliced olives (optional)
  • parsley or paprika for garnish
 Place the eggs in a large pot of water, with enough room so that they don't bump each other, and bring to a boil. Once boiling, turn off the heat and place the pot on a cold burner. Add 1 tsp. of vinegar to the water to help with peeling - it will not affect the taste. Allow the eggs to sit in the water for 30 mins. Carefully peel the eggs and discard the shells. With a sharp knife, slice the eggs in half lengthwise. Take a small spoon or knife and gently remove the yolks from the all eggs, and place in a medium sized mixing bowl. Break the yolks up with a fork. Lay the eggs slices out on a platter or plate.
To the egg yolks, add the mayo, mustard, minced onion, ranch powder and sliced olives, if desired. If needed, add a little more of the mayo and mustard to get a creamy, smooth consistency. Mix well until combined.
Now, either spoon the mixture into a piping bag, or carefully use a spoon to fill the eggs with the mixture. Be sure to avoid overfilling the eggs.
Sprinkle with parsley and/or paprika to garnish, and serve.

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