How about whipping up some deviled eggs for your picnic, backyard party, or outing this Memorial Day weekend? Everyone loves deviled eggs!
It is the perfect finger food, a delicious bite to stave off hunger while you are waiting for the food to come off the grill, super easy, quick to make, and can be made ahead.
Recipes are endless for the twists you can put on them based on your personal tastes, but I tend to go with the classic old fashioned egg I grew up with.
By garnishing them with various toppings you can create a beautiful platter while adding some delicious flavor combinations. And for the purists out there don’t forget to leave some plain.
Deviled Eggs
Ingredients
one dozen extra large eggs
½ cup mayonnaise
1 and ½ teaspoon yellow mustard
1 and ½ teaspoon Dijon mustard
2 tablespoons sweet pickle relish with juice
dash of paprika
Kosher salt
Preparation
In a large saucepan, cover eggs with cold water and bring to a full boil.
Cover, remove from heat, and allow to stand 12 minutes.
Drain the eggs, and rap each one gently against the counter to make some cracks in it.
Place the cracked eggs in a bowl of ice water and let cool a bit. Peel under some cold running water, and the peel should come off very easily. If not let them cool in the ice water a little longer.
When eggs are peeled, dry carefully with a paper towel .
Cut the eggs in half lengthwise, place on a serving platter, and transfer the yolks to a bowl.
Mash the yolks with a fork, and add the mayonnaise. When blended, add the mustards, relish, paprika and salt. Stir to mix. Taste for seasoning.
Using a spoon or a pastry bag with a star tip fill the egg whites.
Garnish with a few capers, or a small piece of smoked salmon and a tiny sprig of fresh dill, or a tiny sprig of tarragon. (or use your imagination)
Cover loosely and refrigerate until ready to serve.
