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Deviled Eggs

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Posted: Thursday, April 5, 2012 1:37 pm | Updated: 12:42 am, Wed May 16, 2012.

Deviled Eggs 

     These deviled eggs have a particular magic to them.  When a plate is presented to my family, it disappears!    While they are certainly a good treat all year, they hold a special place in my heart at Easter. 

     Let’s talk about our main ingredient.  Did you know 1 egg has 70 calories?  These calories are broken down with 54 in the yolk and 16 in the whites.  I use both parts of the egg for two reasons.  Deviled eggs require both parts of the egg and because most of the 13 essential vitamins and minerals in an egg are found in the yolk.   Excluding the yolk means excluding all the great nutrients such as vitamin D!

Before making your deliciously coveted deviled eggs, start with great eggs and boil them precisely.  Like wine, you must start with the best grapes to make the finest wine

Tips for the freshest eggs and best boiling techniques:

1)    Eggs are best to boil when they are a few days old. (Approx. 3-5 days)  Why? Because the aged membrane makes it easier to peel the egg once boiled.

2)    The water test:  Drop an egg into water.  If it sinks, it’s fresh!  If it stays submerged with its wide end up, it’s older but still good to eat.  If it floats, toss it! 

3)    An egg will age the equivalent of 1 week in the refrigerator if left out at room temperature for a day.  Don’t forget to refrigerate! 

4)    Do not add salt to the water when boiling.  Adding salt will raise the boiling point and make the egg whites rubbery. 

5)    To determine whether an egg is raw or boiled, spin it!  If the egg wobbles, it is raw.  If it spins easily, it is hard-boiled!  

There is a wide range of methods to boil eggs.  My best success has been using this method:

  1. Fill the pot to allow for 1 inch of water above your eggs, but DO NOT place the eggs in the water.  
  2. Next, bring the water to a boil and carefully add the eggs. 
  3. When the water is back to a boil, turn off the heat, cover the pan and let stand for 10 minutes. 
  4. Cool eggs in an ice bath or by running cold water over the eggs.

What you’ll need:

Traditional Deviled Eggs:

6 hard-cooked eggs, peeled and cut lengthwise

¼ cup  Mayonnaise (substitution option- Salad Dressing

½ t Heaping teaspoon Dijon mustard (Substitution option-dry mustard)

½ teaspoon white vinegar  (Substitute option- lemon juice)

1/8 teaspoon salt

¼ teaspoon ground White or Black pepper

Paprika for garnish

Separate the yolk from the egg and reserve egg to be filled- break up yolk with fork or for fluffier consistency push through a medium mesh strainer. In a separate bowl, mix all remaining ingredients. Combine ingredients and continue to stir together until blended completely.  Fill the hallow egg whites with the yolk mixture by spooning them in or pipe through a bag.  Dust with Paprika - to complete recipe.

Sit back with these deviled eggs and enjoy the beautiful Spring day!

Keep it fresh,

Laura McIntosh

If you really enjoy a kick, try my Spicy Deviled Eggs!  

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