Deviled eggs make a great addition to an appetizer platter.
From picnics to potlucks, deviled eggs are a standard finger food that most people just love. The term "deviled" comes from the combination of hot spices that originally were used in making these stuffed eggs. You can keep them simple, as this recipe does, with a mashed yolk and mayonnaise mixture, or use gourmet ingredients such as creme fraiche and caviar for an elegant hors d'oeuvre. Count on about two deviled eggs per person as a serving size.
Instructions
1. Place the eggs in a pot and cover them with water, keeping the water level about 1 1/2 inches above the tops of the eggs. Bring the water to a boil, then cover the pot and reduce the heat to a simmer. Simmer for one minute, then remove the pot from the heat and let stand for 14 minutes.
2. Rinse the eggs for one minute under cold water so you will be able to handle them.
3. Crack the shells carefully and remove the shells under running water. Dry the eggs with paper towels.
4. Slice the eggs in half and place the yolks in a mixing bowl.
5. Place the white parts of the eggs on your serving dish.
6. Smash the yolks into fine pieces with a fork.
7. Add 2 heaping tablespoons of mayonnaise and 1 heaping tablespoon of mustard to the yolks. Add ground pepper to taste and mix well.
8. Scoop the yolk mixture into the hollowed part of the egg white or add the yolk mixture to a pastry bag and squeeze it out using a fancy tip.
9. Sprinkle with paprika or cayenne pepper. Serve cold.
Tags: deviled eggs, yolk mixture