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Friday, May 30th, 2014
Summer + Parties = Deviled Eggs
Deviled eggs are one of my most favorite edibles—I love them so much that they inspired the name of this blog! I try to make them for almost every party I throw, but particularly in the summertime, when they never fail to compliment any barbecue or picnic spread. I mean, what’s not to like?
You can hold them in your hand while balancing a drink or badminton racquet in the other.
They’re filled with a creamy concoction of eggs, condiments, herbs, and spices.
You can make them in advance.
And they’re adorable.
On occasion, I’ve been tempted to make them for a non-festive occasion—you know, just to snack on and not share with anyone—but that…
View Full Recipe at Devil and Egg
.%20Normally%20I%20like%20to%20make%20them%20the%20morning%20of%20the%20day%20when%20the%20shindig%20is%20occurring,%20then%20chill%20them%20in%20the%20fridge%20before%20serving.%20As%20you%20carry%20your%20platter%20of%20deviled%20eggs%20out%20the%20backdoor%20to%20the%20patio/yard/deck,%20there%E2%80%99s%20invariably%20an%20%E2%80%9Cooooh,%20ahhhh%E2%80%9D%20sound.%20And%20before%20you%20know%20it,%20they%E2%80%99re%20gone%3C/p%3E%3Cp%3ESo%20here%E2%80%99s%20the%20simplest%20version%20in%20the%20world%20for%20making%20them.%20Another%20part%20of%20the%20deviled%20egg%E2%80%99s%20charm%20is%20its%20versatility,%20so%20feel%20free%20to%20change%20the%20herbs,%20add%20chopped%20gherkins%20or%20capers,%20and%20go%20heavy%20on%20the%20heat.%3C/p%3E%3Cp%3ERecipe%20for%20Devil%20&%20Egg%20Deviled%20Eggs%3C/p%3E%3Cp%3EBring%20a%20pot%20of%20water%20to%20a%20boil%20and%20gingerly%20add%20one%20dozen%20large%20eggs.%20Cook%20the%20eggs%20for%2010%20minutes%20then%20remove%20them%20from%20the%20pot%20and%20place%20them%20in%20a%20colander%20under%20cold%20running%20water%20to%20cool%20down.%20One%20by%20one,%20tap%20the%20eggs%20with%20the%20back%20of%20a%20spoon%20to%20crack%20the%20shells%20and%20peel%20them.%20With%20a%20sharp%20knife%20cut%20each%20egg%20in%20half,%20then%20scoop%20out%20the%20yolks%20and%20place%20in%20a%20medium-sized%20bowl.%20To%20the%20egg%20add:%201/2%20cup%20mayonnaise;%20a%20heaping%20tablespoon%20of%20traditional%20dijon%20mustard;%20another%20heaping%20tablespoon%20of%20whole%20grain%20dijon%20mustard;%20a%20handful%20of%20parsley,%20finely%20chopped;%20a%20drizzle%20of%20olive%20oil;%20salt%20and%20pepper.%20Mash%20everything%20together%20with%20a%20fork%20to%20combine.%20Taste%20for%20seasonings.%20Using%20a%20small%20spoon,%20fill%20each%20egg%20with%20the%20yolk%20mixture.%20Top%20each%20with%20a%20dot%20of%20hot%20sauce%20or%20sriracha,%20if%20you%20like.%20Enjoy.%3C/p%3E){kind=link}