The best way to make deviled eggs is to start with eggs that
are just a bit past their prime. Fresh eggs are my choice for every other dish,
but if you hard-boil fresh eggs you’ll have a tough time removing their shells.
Take a darning needle and carefully pierce the shell of six eggs at the wide
end, where the air bubble will probably be. Place them in a large saucepan and
cover with cold water. Heat to boiling and immediately remove from heat and
cover. Let stand covered exactly 15 minutes, then place in very cold water until cool
enough to peel. Peel, then slice eggs in half lengthwise and remove yolks. Press
yolks through a sieve and mix with 3 tablespoons mayonnaise and 1 teaspoon
prepared mustard. Spoon yolk mixture into a zippered sandwich bag and snip off
one corner of the bag. Squeeze mixture through corner back into egg halves and
serve. Makes a dozen deviled eggs.
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