A Few Tips for Great Deviled Eggs!

To make great deviled eggs, first you need great hard boiled eggs! Here is a great "recipe" for hard boiled eggs that will be useful this Easter, or any time you want to whip these babies up. Deviled eggs make a great snack, appetizer or picnic addition. They are high in protein, vitamin B12 and Vitamin E and oh so tasty!

Perfect Hard-boiled Eggs

• Place eggs in bottom of medium pan.
• Fill pan with cold water until tops of eggs are covered.
• Turn burner on High.
• When water reaches a rolling boil, cover pan with lid and turn off the heat - leaving the pot on the hot burner.
• Set your timer for 15 minutes, starting once you turn the heat off.
• Once 15 minutes are up, set your pan in the sink and run cold water over eggs. Adding some ice to the pan will help cool the eggs down even faster.
• After eggs are cool, peel and rinse each egg. Then they are ready to cut in half and dress up a bit!

Simple Deviled Eggs

Ingredients:

• 12 Hard boiled eggs
• 1/2 cup Mayonnaise
• Hefty squirt of yellow mustard
• Salt and Pepper to taste

Directions:

• Cut eggs in half length-wise and empty yolk into small bowl.
•  Arrange egg whites on a platter or place in an air-tight Tupperware container.
• Add mayo and mustard and sprinkle with salt and pepper (go light on the salt, as mustard is very salty on its own).
• Mash well with a fork until most lumps are gone. (if mixture seems dry, add more mayo)
• Taste the filling to see if anything needs to be added. Adjust if needed.
• Scoop yolk filling into a plastic sandwich bag, filling up a bottom corner first.
• Snip corner of sandwich bag and pipe into egg white boats. Enjoy!

 

Ready to roll!

 Love the color of egg yolks our hens lay! Full of nutrients!

 Sandwich bag and scissors - your best egg-filling friends!

 Placing the bag over your hand like a glove will help reduce the mess 

while filling it with the yolk mixture.

Focus on one corner and squeeze out the air before sealing the bag.

It's a lot like frosting a cake or cookies!

 Snip the corner off - not too small (to allow for little chunks to get out), yet not too big either.

 Arrange your egg whites for filling... you don't want to have to move 

the already filled eggs if you don't have to!

Squeeze the yolk in, swirling as you go.

When finished, toss the bag and clean-up is done!

I hope you enjoy sharing these tasty eggs with your family this spring. Here is a thought to leave you with today...

"Every good gift and every perfect gift is from above, and comes down from the Father of lights, with whom there is no variation or shadow of turning." James 1:17 NKJV

Blessings,