Deviled Eggs

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So you’ve dyed 24 easter eggs – each a masterpiece in its own, but now with horror you wonder, ‘what was I thinking?’ ‘What am I going to do with all of these eggs?’  ‘Whose doorstep can I leave these eggs on?’ ‘Is it possible to overdose on eggs?’
What am I going to do with all of these eggs Deviled Eggs
The solution my friend, is deviled eggs.
My kids who really don’t care for eggs in any form, can’t get enough of these babies.
Neither can my friends.  I thought that 24 deviled eggs would be enough for a small kid’s book club (picky eaters & all). Not so, I learned.Prepare hard boiled eggs as follows:
Place eggs in pan.
Cover with cool water.
Add 1/4 t. salt.
Place on stove, & bring to a boil.
Reduce to a simmer & set timer for 13 minutes.
After timer beeps, immediately discard all hot water & plunge into ice water bath.
Allow to cool, changing water as needed as it heats.
(You can place pot in sink & let cold water run into pot until cooled)
After they’ve mostly cooled, I generally shake the pan back & forth to begin cracking the eggs to perpetuate the future peeling.

For deviled eggs, peel eggs (adjust recipe +/- according to quantity).
Cut eggs in half lengthwise.
Gently remove yolks & place in a small bowl.
Set egg whites aside.

To the yolks add:
1-2 T. mayonaise
1-2 t. yellow mustard
1/2 – 1 t. horseradish (creamy/ground) (optional)
2 – 3 t. pickle juice (optional)
1-3 squirts hot sauce (such as Franks wing sauce) (optional)
Salt & pepper to taste
Paprika or Cayenne pepper

Mix with a fork until smooth, adding ingredients as desired, according to taste.
Spoon yolks into a piping bag, or into a sandwich bag (& snip off one 1/4″ corner).

Pipe into empty egg white shells.
Sprinkle with paprika or cayenne (for a little more spice).
Keep refrigerated until serving.
Garnish with chopped chives or parsley.


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