Sunday, March 06, 2005

Now Devil Them

Ok, so you are making the perfect eggs. How do you make great deviled eggs. Well last thanksgiving I did the following, and the eggs went before the Turkey (and it was moist wonderful heritage turky flown in from Kansas).

Boil the eggs as below. Let them cool. Peel them. Halve them. Scoop out hard yokes and reserve whites.

Place yokes in bowl and crush with a large fork. Add enough Best Foods or Hellman's mayonaise to make a dry paste. To this add 1 heaping tbls of dijon styled prepared mustard per dozen eggs. Then add one mashed garlic clove, 1 tablespoon SPANISH smoked sweet paprika (get it from if you can't find it elsewhere)--don't use the plain paprika you get from the grocery store. Add 1 tbls chopped fresh chives. Mix well. Salt and pepper to taste. Now, add small amounts of a fruity olive oil until you get the consistency you want (like pesto) so that you can squeeze it though a pastry bag or ziplock back into the egg whites. Not too hard. But don't skimp on the right Paprika. YUM!


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