Wednesday, August 22, 2012

Deviled Eggs

Confession: I don't really like eggs all that much, especially not deviled eggs. Something about cold egg just grosses me out. Why am I posting this you may ask? This recipe ACTUALLY makes it good. Seriously, there are only 3 ingredients and these deviled eggs are awesome! These are great to make for a work luncheon or a party you have. We even make them sometimes just to eat at home!

10 eggs (makes 20 deviled eggs)
1/4 cup mayo or miracle whip
1/4 cup Horseradish
Optional Topping: Paprika or Bacon Bits

To start off, place you eggs in a medium pot (just big enough for the eggs to sit comfortably in and still not sit on top of each other). Fill the pot up with enough water to cover the eggs by about an inch and bring them to a boil on medium-high heat. Boil your eggs for five minutes and then turn your burner off. Leave your eggs sitting on the burner that is off but still hot for about 20 minutes. This will allow the inside of your eggs to continue to cook for a little while longer.

Once your eggs have cooked, it's time to peel them. This part can be a little tricky so don't be discouraged if your first couple eggs look like someone took a knife to them (you'll get better!). After quite a few messed up eggs, the best way I found was to crack the egg at the top and start the peel from there (see picture below).When I tried to crack the egg in the middle and peel from there, the peel kept pulling off the actual egg, definitely not what you want.

Once you have all your eggs peeled, cut them in half and separate the yellow part from the white part. Here is what this should look like:

Notice how some of my white pieces are cracked and jagged. If this happens to you, don't worry about it, you can cover that up with the filling we are about to make.

Take the plate of your yellow parts and crush them up finely with a fork. Try to get them as fine as possible here. Next, dump you crushed yellow pieces, your mayo, and your horseradish into a bowl and stir together. This is about what it should look like:

Now, all you have to do is spoon your mixture into your white parts and you are done! You can put as much mixture in each white part as you want, just make sure you have enough for all of them. I usually fill them just enough to fill the hole and then go back and add any extra that I have left over. Once you fill your eggs, you can sprinkle paprika or bacon bits on top if you desire. I like the paprika ones the best but the official taste tester likes the bacon ones the best. Here is a picture of your finished product:

Happy Cooking!!!


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