Well, here in Indianapolis we all have Indy 500 fever! So I’ve decided to do a Race Day Week series with recipes you can use for your upcoming race day party. (And if you don’t care about race day, these recipes are perfect for Memorial Day festivities as well!)
Saturday: Bloggy Roundup – More Recipes and Ideas
Today I’m going to show you a recipe for the perfect deviled eggs.
You’ll need a large saucepan and 7 large eggs.
Take your seven eggs and cover them with cold water, making sure to cover them with enough water to have a full inch above the eggs.
Heat to water to boiling. Allow it to boil for 1 minute and then turn the heat off. (If you have an electric stove, make sure you move your pan to a cool burner.) Put a lid over them (if you haven’t already) and let these sit for 15 minutes in the hot water.
Drain your eggs and run cold water over them for a couple of minutes. I like to put the pan underneath the running water to help cool it down more quickly. Make sure your pan has cooled down and fill it with cold water. Place the eggs in the cold water and let sit for at least 15 minutes. I like to put ice cubes in the water to make sure it’s cold enough. The goal of this process is to help the shell separate from the egg membrane which will hopefully make the process of peeling easier and make your final product prettier.
Once they’re totally cooled down and having been sitting in the ice water for 15 minutes, they’re ready to peel. My luck with this is about 50/50. Some peel PERFECTLY and others look like the cratered moon. You win some, you lose some.
To peel, I like to gently tap the egg against the sink to crack it and then peel it under cool running water. I have no proof that this is the best way to do it, but it seems to work better for me. 🙂
Now, take your peeled eggs and cut each one in half.
See those bee-yoo-ti-ful yolks?? Perfectly yellow!! If you’ve ever hard boiled eggs before and had greenish yolks, that means you cooked them too long. Overcooking causes the iron in the yolk and the sulfur in the white to combine, which causes that green color.
Empty all the yolks into a bowl and set the whites on a serving plate. I always cook an extra egg in case of breakage, so I tend to keep the extra yolk and throw away the white. The filling really only makes enough for 12 halves, but it’s up to you if you’d like to keep the extra egg (or even cook it at all).
So for the filling you need your egg yolks, mayonnaise, yellow mustard, white vinegar, salt, and pepper.
First, take a fork and smash up your yolks so they are all crumbly.
Add your mayo …
Your vinegar …
Your mustard …
Your salt …
and your pepper.
Mix everything thoroughly.
Next, I take the smallest Pampered Chef scooper (or any small scoop will do) and scoop a bit of the mixture into each egg half. You could also go all fancy and pipe them in with a piping bag. I know it looks like I have a lot in that scoop … don’t put too much of the mixture in the egg at first to make sure you have enough for each egg. You can always go back and add more as you need to.
Once you’ve finished scooping, your eggs should look something like this:
Pretty up your eggs with a little sprinkled paprika and you’re ready to eat up! Yummo!
Stay tuned the rest of the week for more recipes and decor inspiration!
The Perfect Deviled Eggs
7 eggs (or 6 if you’re daring)
1/4 cup mayonnaise
1 tsp. white vinegar
1 tsp. yellow mustard
1/8 tsp. salt
Freshly ground black pepper
Paprika as a garnish (optional)
Cover the eggs with cold water. Heat the water to boiling and allow to cook for 1 minute. Remove from heat and let sit for 15 minutes. (For medium eggs sit 12 minutes, for extra large eggs sit 18 minutes.)
Drain eggs and run cold water over them for a couple of minutes. Place back into cool saucepan and cover with cold water and ice and allow to sit for another 15 minutes.
Gently peel all the eggs until cool running water.
Cut each egg in half and place the eggs into a bowl. Crumble the yolks with a fork.
Add in the mayonnaise, vinegar, mustard, salt, and pepper into the yolks and stir well. Scoop into 12 egg halves and sprinkle with paprika.