Eggs have gotten a bad rap a few years ago, with doctors telling their patients they were too high in cholesterol and they needed to limit their consumption. egg-white protein however, is one of the best sources of protein available. Eggs provide the binding for cakes, bread, pancakes, and fritters. One of our favorite ways to enjoy eggs is deviled eggs – especially when we have barbecue!
For your pleasure:
1/3 cup mayonnaise (I use Miracle Whip)
1 teaspoon white vinegar
1 1/2 teaspoon yellow mustard
1/8 teaspoon salt
Smoked paprika, for garnish
Place eggs in a single layer in a saucepan and cover with enough water that there is 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, cover and reduce temperature to medium heat, and cook for 1 minute. Remove from heat and leave covered for 15 minutes, then rinse under cold water continuously for 1 minute.
Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, remove yolks to a medium bowl and placing the whites on a serving dish. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and mix well.
Now here’s a handy trick that will make your deviled eggs look professional and makes clean up a cinch – Scoop the yolk mixture into a quart sized freezer bag (they are sturdier than a storage bag). drape the bag over your hand, making a funnel, so the mixture fills one corner, like a pastry bag. Snip the corner, twist the bag tight as you fill the egg whites. They come out smooth and creamy every time!
Sprinkle with paprika and serve or chill until the ribs are done!
Write on my friends, write on!
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