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Monday, January 31, 2011

Deviled Eggs

Mama always made the best potato salad and deviled eggs.  Really, the seasoning is the same flavor.  So here is the deviled egg "recipe."  Actually, we just throw together the ingredients and taste as we go along.  Fresh eggs from the hen house are the best.

6 eggs hard boiled
     Place eggs in pan of cold water to cover.  Bring to a boil.  Reduce heat to a gentle boil and cook 10 minutes.  Cool in cold water.  When cooled, peel.  Slice in half and carefully remove yokes into a small mixing bowl.  Place whites on a decorative plate--some plates have dips for egg halves.  I use a flat cut-glass candy dish.

Now mix the yolks with fork until smooth.  Add enough mayo to make the yolks creamy as icing.  Add enough yellow prepared mustard, perhaps as much as two tablespoons, sea salt and pepper.  Mama added a sprinkling of onion powder--I do not.  The seasoning should be tangy, but not too tangy--salty, but not too salty.  Carefully spoon mixture back into eggs.  Sprinkle with fresh ground paprika.


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