My assignment for holiday food is always deviled eggs. My neice calls them soft eggs. I like to think of them as the P.Diddy of get-togethers…it’s not a real party without them.
Basically these are the easiest version of deviled eggs ever. You need eggs (duh Katie!), mayo, yellow mustard, and paprika. And boy are these eggcellent!
Boil (or if you are redneck…’boul’) your eggs until they are done. I usually bring the water to a ‘boul’ and let them sit on the stove getting the hot water treatment for 15 minutes or more.
Pour the hot water off and fill with cold water *adding ice cubes helps. Then crack your eggs under the water and peel while submerged. It helps them peel faster. Hey it works for babys, why can’t a water birth help these little suckers, right?
Recruit your main squeeze to cut the eggs lengthwise (like a hotdog, not a hamburger) and dump the yolk into a bowl.
Mush up all your yolks with a fork. Get them as broken up as possible. Then I added five scoops of mayo (I used a soup spoon)…but really you are trying to get the consistency that of pudding. Add a 4 sec squeeze of mustard. And I ain’t talking about the “1-onethousand, 2-onethousand” counting method…just count to four. Easy peasy mustard sqweezy.
Dish off into your eggs.
No use in trying to be perfect. Just get the calorie-laden cholesterol-fiasco into the center of the egg.
Then you want to lightly sprinkle with your paprika. Again – perfection not required. Tell that to your ex.
Makes 36 deviled…err…soft eggs.
I love my egg shaped egg plate. I got it at Goodwill. I did find a couple others if you are interested. Here is a link to one that is the same oblong shape but holds 2 dozen eggs! And Crate & Barrel has one (on sale!) that also carries 24 eggs but is round.
Have an eggcellent day!