Deviled Eggs
I've been making this deviled egg recipe for many years. It is actually an adaption & refining process that my husband & I came up with together from an old recipe on the Emeril Lagasse cooking show.
These are great as appetizers, a side dish or even a main protein with a big salad. They are really easy to whip up & even easier to eat up.
My fail proof method of boiling eggs always keeps them in perfect condition when peeling. Place cold eggs in a large pot of cold water. Place the pot on the stove & bring to a boil. Let boil rapidly for 2 minutes, then turn the heat completely off but don't move the pan. Set a timer for 15 minutes. When the timer is done, immediately pour out as much water as you can without disturbing the eggs too much. Begin gently heaping large amounts of ice into the pan until the ice is no longer melting rapidly, then let the ice sit on top of the eggs for another 15 minutes before peeling.
Enjoy these little eggs before the easter bunny does!
Deviled Eggs
ingredients
6 eggs
3 tablespoons mayonaise, with no sugar
1 tablespoon dijon mustard
1 tablespoon finely chopped green onions
1 teaspoon apple cider vinegar
1/2 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon pepper
2-4 dashes hot pepper sauce
garnish: chopped green onions & paprika
directions
boil eggs according to method above.
once the eggs are cooled, cut them in half & carefully remove the yolk.
place all the yolks into a bowl & add in mayonnaise, mustard & next 6 ingredients.
stir until the mixture is very smooth
using a paper towel, pat the whites of the eggs dry, then spoon the yolk mixture into the holes of eggs.
garnish with extra green onions & paprika.
serve immediately or store for up to 48 hours in the refrigerator.