Sunday, February 14, 2010

Deviled Eggs or Egg Salad

This is one of my standards. You know, a recipe I don’t have to think about – or worry about! I’m not sure why, but it always turns out and it’s always a favorite. That’s not too common when I make something, believe me. It’s usually more of a 50:50 proposition.

I don’t usually measure, but I will today. I’m using 8 eggs, but they’re on the small side. Here’s what you’ll need.

Tools
  • saucepan & lid
  • bowl w/ice water
  • something to mash eggs with (I’m using my lovely Ninja)
  • timer – there might be one on your microwave if you don’t have one
  • tongs, to get eggs out of hot water, or a big spoon would work
  • measuring spoons (unless you just add to taste)
  • knife to cut green onions
Ingredients
  • eggs
  • mayonnaise
  • dijon mustard
  • green onions
  • salt & pepper, if desired
First, boil the eggs. Put the eggs in your saucepan and cover them with water. Heat to boiling, then turn fire off and let sit for 22 minutes. I’ve boiled eggs this way for years. There are other ways, but this always works for me.
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Next, put eggs in ice water to stop them from cooking.

Once cool, peel eggs under cool, running water. Helps to get the shells off.

For Deviled Eggs, slice eggs in half and scoop out yolks. Then add ingredients below. I spoon it into a plastic bag, cut a small corner and then squeeze it into the whites.

For egg salad, just mash whites and yolks up together. I throw everything in the Ninja – even whole eggs.
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Then add:
  • 1 green onion, chopped
  • 3 Tbls. dijon mustard
  • 4 Tbls. mayo
  • salt & pepper to taste
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Then refrigerate for a while to let the flavors blend. You can add more mustard or mayo to taste, but I’d wait until it sits a bit. The flavors get much stronger after it’s refrigerated.

That’s it! Easy-peasy. Once you’ve made it, you’ll know how much mustard & onion you like. I personally love a lot of dijon mustard, but I’ve learned to start with a little and add more later.

Next time you have to take something to a party, try these deviled eggs. I guarantee they’ll be the first to go.

Check out some tasty recipes from these great blogs.
Beauty and Bedlam

Colleen

7 comments:

Mrs. P. said...

YUM...my Mom used to make egg salad on toast every Sunday night after church. I still love it to this day :)

Blessings!
Gail

Melissa said...

I never thought of just mashing the eggs! I use an egg slicer and cut each egg twice (in different directions, so I end up with matchstick-shaped pieces). Thanks for the idea!

Great-Granny Grandma said...

Thanks for stopping by from FF. Following you back for a visit and to say hello.

Deb K said...

I am now following from MBC FFF!

Hope you will visit me too~
http://debshere.blogspot.com/

Diane {createdbydiane.blogspot.com} said...

Great post on eggs :)
Happy Follow Friday!

Jessica said...

KEEP POSTING GIRL!
The biggest hurdle people have with cooking is fear of failure.
The great thing is; some of our failures lead to the best discoveries!

Great post - keep cooking .. or baking ;)

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