I flew home to San Diego late last night, and I am so excited for a week full of the four F's: friends, family, football (GO CARDINAL!), and of course, food.
My sister has recently become obsessed with eggs. I am actually quite happy with this, because she spent years refusing to eat any sort of eggs. Today, she had a hankering for deviled eggs, so she and I whipped up a quick batch of them. These are a perfect appetizer or snack--so easy to make, especially if you have hard-boiled eggs lying around in your refrigerator. The recipe below is for traditional deviled eggs, but feel free to add in whatever herbs you like! The possibilities are endless--curry, anchovies, capers, tarragon, etc.
I have also included a recipe for hard-boiled eggs. Hard-boiled eggs should never ever have gray yolks.
Deviled Eggs
From Mark Bittman's "How to Cook Everything"
Serves 6
6 hard-boiled eggs
Salt to taste
3 tablespoons mayonnaise
1 1/2 teaspoon Dijon mustard
1/2 teaspoon cayenne pepper
Paprika, as a garnish
- Cool, then peel the eggs. Cut them in half the long way. Carefully place the yolks in a medium sized bowl.
- Mash the yolks with the salt, mayonnaise, mustard, and cayenne. Taste, and adjust the seasoning to your preference. Spoon the filling back into the whites.
- Garnish with paprika and serve, or cover and chill, well wrapped, for up to a day before serving.
Hard-Boiled Eggs
Makes 6 eggs
Six eggs
Place six eggs in a medium saucepan, and fill up the pan until the water rises one inch above the eggs.
Bring the eggs to a boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes.
Meanwhile, fill a medium bowl with one quart of water, and one tray of ice cubes.
Transfer the eggs to the ice water with a slotted spoon. Let the eggs sit in the ice water for five minutes.
Peel the eggs and used as desired.
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