Jun 6, 2010

Deviled Eggs

Hard Boiled Eggs:
Put the eggs in a pot and add 1/2 – 1 tsp. baking soda.  Cover the eggs with cold water and heat to boiling.  Reduce heat and simmer for 10 minutes.

While the eggs are simmering, prepare a bowl of ice water.  When the timer goes off, use a slotted spoon to move the eggs from the pot immediately into the ice water.  Let them sit 10 minutes or more until completely cool.

Now you can peel them.  I have found that adding the baking soda makes a big difference.  I have also read that it helps to use older eggs, not real fresh ones.  Usually I do that also.


Deviled Eggs:
Cut 6 hardboiled eggs in half lengthwise.  Squeeze or scoop the egg yolks into a small bowl.  Add to the egg yolks:

1 tsp. vinegar

1 tsp. mustard (I used Dijon)
2 1/2 Tb. mayonnaise
1/4 tsp. salt
Beat well until the yolks are smooth.  You can spoon some of the yolk into each white, or for a fancier look, use a cake decorating bag (the kind you put icing in) with a tip that has a large opening.  If desired, sprinkle with paprika just before serving.


Recipe from www.glutenfreehomemaker.com

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