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6 hard
"boiled" eggs, peeled
3 tablespoons mayonnaise
½ teaspoon ground mustard
salt and pepper to taste
paprika, curry powder or sliced olives for garnish |
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"Boiled" Eggs
Here is my secret for "boiling" eggs. Puncture the large end of each egg
with a straight pin or ice pick to release the air from the egg and make a perfectly
shaped cooked egg. Place eggs in a medium size sauce pan and cover with
lukewarm *
tap water. (If you are going to color the eggs for Easter, add about 1
tablespoon of white vinegar.) Cover pan and bring water to a
gentle rolling boil. Turn off
heat immediately, leave pan covered and set timer for
15 minutes.
At the end of the time carefully drain hot
water from pan and fill pan with cold tap water and a dozen ice cubes.
This prevents over cooking as well as making the shells easier to remove.
Let sit for about 15 minutes, drain water. If you are making "boiled"
for later use, dry egg shells and mark each egg with a permanent marker with
and "X" or "B" and place in the refrigerator.
* If you never prepared a bottle for feeding a baby, "luke warm" or body
temperature, is the temperature that feels neither hot or cold when a drop is placed on
the skin inside the wrist. |
To make Deviled Eggs
Cut eggs lengthwise in half. Carefully remove yolks. Mash yolks thoroughly
with a fork. Add mayonnaise, ground mustard, salt and pepper. Spoon mixture
evenly into egg whites. (If you are so inclined, you can fill a pastry tube with the
yolks to fill the whites for a fancy presentation.
A heavy plastic storage bag can be substituted for a pastry tube.
Spoon the filling into the bag, push into one corner and snip off
about a quarter inch of the tip.) Chill. Sprinkle with
paprika, curry powder or garnish with olive slices for serving.
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