By Kelly Bogard
The last day of school has come and gone and now thoughts turn to summer. Barbecues and picnics. Trips to the beach. Camping.
When the sun is out, it’s time to play!
The need for quick, fun foods takes the place of the soul-warming meals of winter.
You probably noticed I didn’t give you exact measurements for any of the ingredients other than the eggs. Deviled Eggs are all about what you like. The flavor and consistency of the filling is totally up to you. What I want to show you are the tricks to making those eggs look perfect.
First, always use fresh eggs. They peel much easier than older ones. Place the eggs in a pot with cold water. You want the water to be about an inch over the top of the eggs so they will cook evenly. Be sure to give them room to not touch each other.
Bring the water to a boil and continue boiling for approximately 12 minutes. You want it to be a good rolling boil before you set the timer. Paying attention to the length of time you boil to keep from getting the dreaded gray ring around the yolk, which means they are overcooked. Once cooked, immediately remove the hot water and replace with cold water and ice. Leave the eggs in the ice bath for 10 minutes. This helps the shells come off much easier.
Add a spoonful of mustard and a few spoonfuls of mayonnaise to the smashed yolks, as well as salt and pepper. This is where your tastes come in. A little goes a long way, though. So start out with less and add as needed.
Quick and easy recipes are great for the summer months. I hope these tips help you have a stress-free go-to dish for all your upcoming festivities. From all of us at Texas Table Top, enjoy!
Recipe: Back to Basics: Deviled Eggs
Summary: Hassle-free summer favorite
- 6 to 8 eggs
- yellow mustard
- Arrange eggs in a medium-sized pot and cover with cold water.
- Set the eggs to boil over high heat.
- Once at a rolling boil, cook for 12 minutes.
- Remove boiling water immediately once cooked and replace with cold ice water.
- Leave the eggs to cool in the ice bath for 10 minutes.
- Peel and rinse the eggs.
- Slice in half with a sharp knife.
- Separate the yolks from the whites.
- Smash the yolks.
- Add in mustard, mayonnaise, salt and pepper. Start out with a little and add as needed.
- Fill the whites with the yolk mixture and chill until ready to serve.
- Sprinkle with paprika prior to serving.
Cooking time (duration): 0 hour(s), 12 minutes
Number of servings (yield): approximately 1 dozen