Deviled Eggs

About a year after my hubby and I were married, we attended a Christmas party with a large group of other newlyweds.  For the white elephant gift exchange, everyone brought the worst/most outrageous wedding present we had received.  I can’t remember what we brought, but let me tell you, there were some hideously ugly and awkward gifts at that party.  
Makes you wonder what people are thinking when they are standing at the Wal-mart, in front of the cheetah shower curtain and think…”Yeah!  They would love this!”
The dish in this picture was one of those gifts.  I mean, at first, I couldn’t even figure out what it was.  When my mom explained it was a platter for deviled eggs, I thought she was joking.  Are deviled eggs that important to someone’s diet that they have a special dish to serve them on???
Apparently so.  Another great life lesson learned.  So, thank you odd-gift-giving lady.  My marriage has been greatly enhanced by the presence of your weird looking plate.

Deviled Eggs
(makes 14 filled egg halves)
from The New Best Recipe

7 large eggs
3/4 tsp spicy brown mustard
3 Tb mayonnaise (not Miracle Whip!)
1 1/2 tsp red wine vinegar
1/4 tsp worcestershire sauce
salt and pepper

1.  Place eggs in a medium saucepan, cover with 1 inch of water and bring to a boil over high heat.  Remove the pan from the heat and cover.  Let stand for 10 minutes the transfer eggs to an ice water bath for 5 minutes to cool.
2.  Peel eggs and slice each in half lengthwise.  Remove the yolks to a small bowl.  Mash the yolks with a fork until large lumps are gone.  Add the remaining ingredients and mash with a rubber spatula against the side of the bowl until smooth.
3.  Fit a pastry bag with a large open star tip, or use a ziplock bag with a small piece snipped from the corner. Fill the bag with the egg mixture and pipe it into the egg white halves.

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