Deviled Eggs

Last weekend I went to a baby shower and brought along these tasty snacks – deviled eggs.  I always forget how much I love this finger food and how relatively easy they are to make.  I am also astonished that some people buy them from the grocery store.  They really just take some planning. 
Place 1 dozen eggs in a large sauce pan with cold water and 1 tablespoon of vinegar.  The vinegar makes the peeling of the eggs a breeze.  Put on stove top on high heat.  When water reaches boiling, turn down to simmer and set timer for 10 minutes.  After 10 minutes, pour off boiling water.  Submerge eggs in ice water.  This prevents the yolks from turning a greenish color. 
When eggs are cool enough to handle, peel and slice in half.  Pop yolks into a bowl or directly into a zip-loc bag.  
This is where it gets tricky – because my deviled eggs are different every time.  Add about 1/4 cup mayonnaise, 2-3 tablespoons mustard, 1-2 teaspoons vinegar, pepper and salt to yolk mixture.  Chop fresh thyme and parsley, 1-2 tablespoons of each.  Add to yolk mixture in bowl or bag.  
My favorite mustard comes from Sierra Nevada.  They have delicious beer flavored mustards for a different twist.
If you mix your yolk and mayo mixture in a zip-loc bag, carefully knead with your hands.  This is where generic brand zip-loc bags can fail!  Once the yolks are mixed smooth and creamy, you simply cut a small piece off of a corner and pipe the yolks back into the whites.  
Otherwise, mix in a bowl and spoon the yolk mixture into the halved whites.  Sometimes you have more yolk than needed or sometimes you get lucky like I did this time and have just the right amount. 
I garnished my deviled eggs with fresh sprigs of rosemary straight out of my everything-grows-year-round North Carolina herb garden.  Ok, so that is a real peek into how I cook: a dash of this and a dash of that, with recipes only serving as guidelines.  
Baking is precise, cooking is not. 

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