Deviled Eggs 101
One hint I've learned over the years is to buy my eggs about 2 weeks ahead of time so they'll be easier to peel. I'm sure I read that somewhere, but it really does work. Of course, when you just want some Deviled Eggs NOW, it's worth the extra time & aggravation, right?
This is a basic recipe so, of course, you're expected to experiment in your lab (er, kitchen) and discover the Deviled Eggs your family will love, even the Egg Haters! =^..^=
- eggs-- hard boiled, cooled & peeled (see direction #1.)
- 1/3 c
- mayonnaise or salad dressing, to start
- 2 tsp
- yellow mustard, to start
- salt & pepper, to taste (optional)
- paprika, optional
- prepared or creamy horseradish
- brown mustard, honey mustard, or any other kind of mustard, in place of the yellow mustard
- minced onion
- baby shrimp
- small dash(es)
- of hot sauce or tabasco sauce
- grated green or red pepper
- bacon bits
- decorations, like sliced green or black olives, tiny sprigs of parsley, a few snips of chives, or whatever you have in your kitchen
SOME POSSIBLE OPTIONS
How to Make Deviled Eggs 101
- 1After your eggs are hard-boiled any way you like (I cook them for 15 minutes in boiling water, but there are other ways), cool them in cold water, then peel. Slice in half (either way, although traditionally they are cut lengthwise, but feel free to be a rebel!) and separate the yolks into a small mixing bowl and the eggs on a plate or egg platter.
- 3Add any of your options, then taste & adjust again, until it's just right! You might want to make a note of your adjustments for next time.
- 6...then squeezed the baggie, forcing the yolk mixture into the white halves. Or you could buy a frosting bag with tips & save your baggies, but this is cheap & still looks nice. (FULL DISCLOSURE: I usually just spoon the yolk mixture into the whites, but I wanted it to look fancy in these photos.) =^..^=