Family Histories

Family Histories for the Rose and Kirkpatrick Families

Thursday, April 3, 2014

Family Recipe Friday: Deviled Eggs

It's Spring at last, and that means Easter is coming soon and Easter means Deviled Eggs. I don't think I've had an Easter without them, although it's usually my mother who makes them. This is the basic, classic recipe.  I've seen a lot of variations, but you can't beat this one. 

 6 eggs
1/4 cup  mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Pinch of black pepper

Place eggs in a single layer in a large saucepan and cover with about two inches of water.   Heat to boiling, then cover, reduce heat to low and cook another one or two minutes.  Remove pan from heat and leave covered for at least 15 minutes (or more).  Rinse eggs in cold water.  

Carefully crack eggs and peel while running under cold water.  Slice the eggs in half lengthwise and scoop out yolks.  Place all yolks in a bowl and allow egg whites to dry on paper towels.  Mash yolks with a fork until crumbly, then add mayonnaise, vinegar, mustard, salt and pepper and mix well.  

Put egg whites on a platter, then add the yolk mixture to each one.  Sprinkle paprika on top for garnish.

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