Best Deviled Eggs

Sometimes in the middle of the night, while I’m struggling to go back to sleep, I get the greatest ideas. This isn’t one of ’em. But those great ideas could make me a millionaire if I could just remember them. Three (3) a.m. knows all my secrets and knows how to keep them. Occasionally though, I stay awake long enough to ponder about the idea and act upon it first thing in the morning, unless it’s completely useless which I have plenty of. On one such night I laid in bed thinking about deviled eggs. Sometimes I believe I’m losing my mind. From all the things I could think and worry about, right? I wasn’t even hungry! The term “deviled” is in reference to spicy food, but I don’t like my stuffed eggs spicy. However, I like them to look devilishly good because, after all, we eat with our eyes first. Aren’t they pretty?

 

You can use your favorite recipe or follow the classic deviled eggs recipe below. Either way you can’t go wrong.

 

Ingredients:
Makes 12 single servings
6 Eggs
¼ cup Mayonnaise (substitute with sour cream for a light version)
1/2 teaspoon White Vinegar
1/2 teaspoon Mustard Powder
1 tablespoon minced Shallot
Garnish:
Parsley, Paprika, toasted Sesame seeds, ground black Pepper, grated Parmesan Cheese, shredded Cheddar, dried Onions, Dill

 

Directions:

Place eggs in a pot of cold, salted water. Bring the water to a boil and let eggs cook for about 10 to 15 minutes. Run eggs under cold water until they are completely cool. This ensures mess-free peeling. Always start peeling  from the bottom of the egg, where the air bubble is usually located, and you will never have problems with sticky eggshells.

Cut eggs in half, lengthwise. Remove the egg yolks and mash them with fork in a small bowl. Mix in vinegar, shallots, mustard powder and mayo.

Spoon egg yolk mixture into small resealable plastic bag. Snip a small corner on the bottom of the bag. Dip egg whites and garnish of choice and then pipe egg yolk mixture into egg halves.

Refrigerate before serving.

Tonight I will think of my two-weeks European vacation that I start this weekend. We will be driving through Austria, Germany, Italy, Croatia and Bosnia. Go ahead, be jealous 😉

Best Deviled Eggs

Ingredients

  • 6 Eggs
  • ¼ cup Mayonnaise (substitute with sour cream for a light version)
  • 1/2 teaspoon White Vinegar
  • 1/2 teaspoon Mustard Powder
  • 1 tablespoon minced Shallot
  • Garnish:
  • Parsley, Paprika, toasted Sesame seeds, ground black Pepper, grated Parmesan Cheese, shredded Cheddar, dried Onions, Dill

Directions

Place eggs in a pot of cold, salted water. Bring the water to a boil and let eggs cook for about 10 to 15 minutes. Run eggs under cold water until they are completely cool. This ensures mess-free peeling. Always start peeling from the bottom of the egg, where the air bubble is usually located, and you will never have problems with sticky eggshells.

Cut eggs in half, lengthwise. Remove the egg yolks and mash them with fork in a small bowl. Mix in vinegar, shallots, mustard powder and mayo.

Spoon egg yolk mixture into small resealable plastic bag. Snip a small corner on the bottom of the bag. Dip egg whites and garnish of choice and then pipe egg yolk mixture into egg halves.

Refrigerate before serving.

http://all-thats-jas.com/2014/05/best-deviled-eggs.html

Looking forward to connecting with you soon.

See this post featured on The Red Painted Cottage.

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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7 Comment

  1. […] you now have several dozen hard boiled eggs that you need to use up. Conveniently, this link from All That’s Jas answers the question of what to do with your egg surplus. In her post, Jas shares her […]

  2. […] you now have several dozen hard boiled eggs that you need to use up. Conveniently, this link from All That’s Jas answers the question of what to do with your egg surplus. In her post, Jas shares her […]

  3. Reply
    Jay @ JayTriedAndTrue
    April 16, 2017 at 5:57 am

    Your yummy eggs have been featured on Smell Good Sunday…thank you for linking up and I hope you join us again this week http://jaytriedandtrue.blogspot.com/2017/04/smell-good-sunday-16.html

    1. Reply
      Jas
      April 17, 2017 at 12:39 pm

      Thank you so much, Jay! Hope you had a wonderful Easter.

  4. Reply
    Ally
    April 11, 2017 at 10:39 pm

    Your food is stunning, talk about taking deviled eggs to another level!

    1. Reply
      Jas
      April 12, 2017 at 10:08 am

      Aw, thank you so much, Ally! You made my day 😀

  5. Reply
    sakk
    June 3, 2014 at 10:02 am

    I noticed that you have lots of yummy recipes on your page and I would like to suggest you have a look at our Top Food Blogs section here: www(dot) mytaste.com/top-food-blogs
    If you want to add your food blog for get more visit traffic to the list and have your recipes indexed on Alldishes.co.uk, all you have to do is follow the instructions here: www(dot) mytaste.com/add-your-food-blogs

    Hopefully hearing from you soon,

    Thanks,
    Sakk Tº
    info@mytaste(dot)com

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