Deviled eggs

In recipe on July 14, 2010 at 7:52 pm

Serve at your next bingo night!Have you ever had a signature anything? I’ve always dreamed of having a signature song, something that would play when I dance into rooms. I was thinking something like this. Or maybe a signature cocktail? Classy, yet simple? Something the bartender at your local watering hole could have ready by the time you’ve waltzed in from the door?

Tragically, I have none of those things. I do, however, have a signature party food. I brought a platter of it to a work event recently and my (older) co-worker exclaimed, “Didja bring this from the bingo church luncheon?”

I’ve never been to a bingo church luncheon but I get the gist. Deviled eggs are retro. They could be served next to Jell-O salad and nobody would blink an eye.

Their kitsch factor does not diminish their deliciousness. Prepare, serve, and you too can have your friends lining up at your dining room table.

Deviled eggs

Note: in the recipe, I’ve also included my tips on boiling and shelling eggs. You might have your methods; if not, these work for me!Keep calm & carry on!

  • 1 dozen eggs
  • 1.5 tbl mayonnaise*
  • ~ 1/2 tsp dry Colman’s** mustard (AND NOTHING BUT)*
  • few shakes salt*
  • few shakes fresh ground pepper*
  • paprika
  • parsley, for garnish

1. If you are an overachiever, lean your carton of eggs on their side for a few hours before you work with them. This bonus step means that all of the egg yolk will be hanging out in the same place. Nifty!
2. Place eggs in big pot. Add cold water and lid and turn on medium-high heat. Keep an eye on them (but don’t watch!). When big bubbles begin to form, turn off heat. Let eggs sit in pot for 14 minutes.
3. After the 14 minutes, drain and place eggs in ice-water bath. (Maybe they feel like they are at a spa right now. Probably not.) Leave in ice-water bath for 20 minutes or so.
4. Shell eggs. Try rolling eggs in between the palm of your hands before cracking – it will make the shell easier to come off.
5. Cut eggs length-wise down the middle. Place yolks in bowl.
6. Add mayonnaise, dry mustard, salt and pepper to yolks. Combine until smooth. *Quantities are highly subjective. I prefer my eggs on the smoother, less spicy side, but you may enjoy an egg with less mayo or more mustard.
7. Scoop mixture into egg whites. Any egg whites too destroyed to be served can be consumed now, probably by anyone hanging round the kitchen, hoping.
8. Garnish with paprika and parsley. Baby tomatoes can be added too.

** I haven’t tried with another mustard. This stuff is sold practically everywhere and I, who have a not-so-secret mustard hatred, enjoy it. It also comes in the most vintage-y tin that lets me pretend I’m cooking during the Great War.

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