My assignment for holiday food is always deviled eggs. My neice calls them soft eggs. I like to think of them as the P.Diddy of get-togethers…it’s not a real party without them.
Basically these are the easiest version of deviled eggs ever. You need eggs (duh Katie!), mayo, yellow mustard, and paprika. And boy are these eggcellent!
Boil (or if you are redneck…’boul’) your eggs until they are done. I usually bring the water to a ‘boul’ and let them sit on the stove getting the hot water treatment for 15 minutes or more.
Pour the hot water off and fill with cold water *adding ice cubes helps. Then crack your eggs under the water and peel while submerged. It helps them peel faster. Hey it works for babys, why can’t a water birth help these little suckers, right?
Recruit your main squeeze to cut the eggs lengthwise (like a hotdog, not a hamburger) and dump the yolk into a bowl.
Mush up all your yolks with a fork. Get them as broken up as possible. Then I added five scoops of mayo (I used a soup spoon)…but really you are trying to get the consistency that of pudding. Add a 4 sec squeeze of mustard. And I ain’t talking about the “1-onethousand, 2-onethousand” counting method…just count to four. Easy peasy mustard sqweezy.
Dish off into your eggs.
No use in trying to be perfect. Just get the calorie-laden cholesterol-fiasco into the center of the egg.
Then you want to lightly sprinkle with your paprika. Again – perfection not required. Tell that to your ex.
Makes 36 deviled…err…soft eggs.
I love my egg shaped egg plate. I got it at Goodwill. I did find a couple others if you are interested. Here is a link to one that is the same oblong shape but holds 2 dozen eggs! And Crate & Barrel has one (on sale!) that also carries 24 eggs but is round.
Have an eggcellent day!
Hey skinny, I use my mini food processor to chop my egg yolks. So much easier then doing it with a fork. Once the yolks are combined with the mayo & mustard I scoop it all into a plastic sandwich bag. The top of the bag is ziplocked closed. I then snip a bottom corner of the bag & squeeze it all into the eggs. Then I scarf down a couple before my hubby finds them. Otherwise he eats them all. (He’s a binge eater but I love him anyways.)
Hey what’s up with Sherry & John’s blog YHL? I can’t pull it up on my computer. Is it just me or is anyone else having problems?
I will admit I dont’ like them but hubs sure does 🙂
they do look egg-celent though Katie 🙂
Want my tip for deviled eggs??? I put the filling in a big ziplock bag, cut off a corner, and pipe it into the whites. It’s much faster and less of a mess! (Of course, I add green onions or chives to mine too.)
Oops – I see Mary has the same trick!
Looks good Katie! Try mixing in some sweet relish
to your yolk concoction for an additional layer
of deliciousness. Also, if you’re feeling jazzy,
you can add some bacon bits. So good!
Hi Mary – I used to do the same thing with the baggie but then I felt wasteful using a bit of plastic up…this is coming from the girl whose mother actually washes and reuses baggies! eww. Anyway. It does make the eggs look oh-so-pretty huh?!?! Thanks for the advice!
And those youngsters are experiencing a Bluehost problem (you can see what they said via Twitter!)…I am sure that Sherry is on top of the situation though and working hard to get it fixed!
XO – Katie
Ooh! I have the same plate. I got mine from a wedding shower. But Target has them too.
Mmmmm….
You could also use a pastry bag.
Deviled eggs are the best! I have gotten in full fledged arguments with my mom over them. I recall having them at every holiday as a kid. She says are only had them on Easter. I started bringing them to everything, because I don’t think a culinary masterpiece like deviled eggs should be left at home.
Add a sprinkle of Splenda. Not to toot my own horn but…Everyone comments on how super mine are & everyone asks what I’ve done different.
The plates not oblong its EGG-shaped 🙂 I got one from Target. Deviled eggs are my hubby’s fav and I can’t resist them whenever they’re around. Looks good!
Hi SAB – I agree with you…deviled eggs are for ANY occasion!
Hey Amy – I will definitely have to try the sweet move! Splenda – eggs here we come 🙂
XO – Katie
OOOOOOOOO……….yum. when I make egg salad I use a egg slicer (first the “regular” way, then the other way) because I like mine not so mushy. Check this out (I haven’t tried it yet)–
http://www.recipesecrets.net/eggtrick.html
Your soft eggs might be the P. Ditty of the party, but you’re the J. Lo (yes, you can rock hoop earrings like nobody’s business). Don’t be fooled by the landscaping rocks that she’s got. She’s still, she’s still Katie from the blog.
Yum! I love deviled eggs soooo much! If you like “chunky” eggs, the easy peasy way is to just mix about 3/4 cup of Kraft Sandwich Spread into the yokes. I use the baggie method to get the yummy stuff into the whites, and top with paprika. But really, no matter how they’re made, I’ve never met a deviled egg I didn’t like!
I make mine the same way except I had a little pickle juice which seems to brighten it up a bit. Hope you’ll try it some time!
What kind of pickles do you get the juice from…I am assuming dill but just to be sure I am asking. Thanks for the option!!
XO – Katie
Coming wayyy late to the party here – but for those of you that like the pretty look of a baggie-squeezed egg, but not the waste, check this out: http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=4075&words=decorator I am so in love with this thing – I use it for everything! Deviled eggs, frosting cupcakes, decorative touches on cakes/cookies, making cucumber finger sandwiches – it is amazing. It comes with a lid so you can throw it in the fridge if you have leftovers (i often do this with icing). And in case you’re wondering, no I am not a Pampered Chef consultant – just someone who has found this product very useful!
I make deviled eggs all the time but I also add in vinegar and a little sugar. YUM.
Wow. I really could’ve done without the Holocaust comment. I find it offensive, and I won’t be reading any longer.
Hi Anne,
Sorry you won’t be reading anymore. And I hope you know the comment wasn’t meant to offend…it was meant as an analogy of how hungry people feel. In my opinion it’s the same as saying “I’m starving.”…but that’s just me and everyone is entitled to their own opinion.
XO -KB