Friday, February 20, 2009

Deviled eggs

Something in me is craving mustardy things lately. And mayonnaisey things. No, I'm not pregnant. It's just cold out and we don't have a lot of money right now (moving time, saving for a honeymoon, way way way behind on ridiculous bills from my broken leg adventures). I am not really a fan of mustard or mayo on their own but mixed into things, sign me up. I love egg salad, tuna salad, etc. Today I wanted deviled eggs. I couldn't tell you the last time I had them, and I'm not sure if Alex had ever had them before. He thought he had, but then he tasted mine, and changed his mind. 

I love how the egg on the left has slumped onto its neighbors shoulder. 
These are cheap. Eggs are one of the cheapest proteins. You don't need anything fancy to make deviled eggs. I added horseradish, because I have a jar in the fridge, but there's no need to run out and get some. Just use things you have. Maybe a little chili sauce. Or hot sauce, wasabi paste, chili powder. Use your imagination. 

Deviled eggs

4 eggs
3-4 T mayo (recipe for homemade mayo coming tomorrow)
1 t mustard (I like spicy brown)
2 t horseradish (more or less)
big pinch of salt
pepper
1/2 t spicy paprika (or chili powder, use less)

Place the eggs in a pot and cover with cold water. Bring to a rolling boil, keep the heat on for 30 seconds, then turn the heat off, remove the pot from the burner, and cover. Let sit for 15 minutes. After 15 minutes has passed, slowly pour out most of the hot water from the pan, and then run cold water into the pan to cool the eggs. Let the eggs sit in cold water, changing every few minutes until the eggs are not too hot to handle. Alternately, cook the eggs before you need to use them, run them under cold water then keep in the fridge until you need them. 

Tap the eggs to crack the shell, then peel off the shell and membrane attached to it for each egg. Slice eggs in half lengthwise, then carefully remove the yolks to a bowl. Arrange the whites on a serving place and set aside. Mash the yolks with a fork, then add the rest of the ingredients. Taste and adjust seasonings if you'd like. Pipe yolks back into egg whites, or just use a spoon if you won't be taking pictures. Sprinkle with paprika, or chives, and a big of black pepper. 


7 comments:

  1. I LOVE deviled eggs!!!

    ReplyDelete
  2. Mmmm...I am a deviled eggs kinda person! These look deliciously scrumptious. :)

    ReplyDelete
  3. Those are absolutely beautiful!

    ReplyDelete
  4. Deviled eggs are totally one of my food obsessions right now! I've gone through 2 18-count cartons in like 2 weeks and I'm making my way through #3 this week. I have a problem. Lol. :)

    ReplyDelete
  5. Steph- At least you're eating something healthy, instead of say, cookies!

    ReplyDelete
  6. "I love how the egg on the left has slumped onto its neighbors shoulder." - Brilliant

    ReplyDelete
  7. Denise11:00 PM

    Hi!
    Try putting the yokes in a quart size zip type bag, add the other ingredients,close the bag, smash/mix it all together (in the bag!) then cut a small corner from the bag, pipe into egg whites, then throw the bag away! Easy!!

    ReplyDelete