Karen’s Deviled Eggs

Why are they called deviled eggs? Here is a blurb from the internet. Today many other foods, including eggs and crab, are served “deviled.” To be considered deviled, a food has to have a kick from something like Dijon mustard, hot sauce, cayenne pepper or chopped hot peppers (Wikipedia, 2010).

I want to share a story that really happened when my sister and I lived in Florida. Every time when I make hard boiled eggs for deviled eggs, I think of my sister. My sister wanted to make egg salad for lunch and she did not know how to make hard boiled eggs. Instead of asking me, since I was in the same house with her, she decides to call long distance to Georgia to my cousin Mary to ask her how to make hard boiled eggs. She landed up talking to my cousin Mary for like 45 minutes racking up a $23.00 telephone bill. Go figure. So Karen, this recipe is named after you.

Karen’s Deviled Eggs
Created recipe on 04/04/2010

The day before:
12 eggs
A pot to hold 12 eggs
Water to cover all the eggs in the pot and some – water should be at least 2” from the top of the last egg in the pot
Add about 1 tablespoon of vinegar (I’m not sure why, my mom told me to – she says it helps the eggs from breaking)

Deviled Eggs1

Bring water to a boil; cook the eggs for 2 minutes. Remove from the heat and let the eggs sit in the hot water for at least 20 – 25 minutes. Run cooked eggs under cold water and peel while the eggs are still warm. Refrigerate until the next day.

The next day:
Half all 12 hard boiled eggs and pop out the yolks into a bowl
With fork, break apart the egg yolks until yolk is finely crumbled
3 to 4 table spoons mayonnaise (depends on the consistency may have to add 1 or 2 more)
1 tablespoon sweet relish
1 to 2 teaspoons mustard (you can use regular, Dijon, or spicy mustard)
Salt / Pepper to taste
1 teaspoon apple-cider vinegar (I used Trader Joe’s – I love the flavor)

Whip all ingredients with fork until creamy and blended well – adjust flavorings to suit taste. Spoon yolk into each ½’d white egg yolk and put on plate. Crack fresh pepper on eggs before serving.

Note: You can put the egg yolk mixture into a pastry bag with a star tip and pipe the yolk into the ½’d white egg if you prefer.

Deviled Eggs 2

CLICK HERE TO PRINT THE RECIPE

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: