So this week you’ll be getting quite the post. Almost three times as much value as a regular post. Not only will I be covering the entire unholy process of deviling eggs. But you’ll get a sweet kitchen hack and a simple how-to for boiling eggs.
Time to get a little mushy.
When you say, “Darling, could you write down exactly how you hard-boil your eggs because you do it better than me” and receive this:
You know you’ve got a keeper.
Time to man this post up again.
Now follow the damn directions and boil at least 6 eggs because you’re going to need it you disgusting puke.
After you’ve boiled some eggs this is what you’re going to do. YOU’RE GOING TO MAKE SOME DEVILED EGGS AWW YEAH!
For basic (and I mean basic) deviled eggs you’re going to need this for every six eggs:
- 6 Hard Boiled eggs
- 1/3 C. Mayonaise
- 1 t. Yellow Mustard
- Salt to taste.
- Paprika to garnish.
Now if you want to make MY deviled egg you’re going to need a bit more. Just a bit.
- 2 t. of Finely Chopped Sweet Gherkin Pickles (I suppose sweet relish could work too)
- 1/2 t. Stone Ground Mustard
- Coarse Ground Black Pepper to taste
- replace Paprika with Hot Paprika
Now start peeling those eggs you just boiled according the the directions above.
Once you’ve freed the eggs from their calcium carbonate prison you need to cut them into halves.
Now remove the yokes and put them in a bowl. Removal really should be no harder than tipping the halves over a bowl and wiggling. Next Mash them up with a fork or something.
Add the rest of the ingredients (excluding paprika) and mash, mix, whisk, whip them all together. Make them into a creamy delicious paste. Next you’re going to put this mix back into the egg halves. But we’re going to do it the fancy way and segue into
Alright so you need an ‘icing pipe’ to fancy up the je ne sais quoi you’ve got cooking. But you don’t have one and you don’t want to/can’t go get an actual icing pipe and some tips. Just take some sort of square plastic bag and cut a corner off. Now you’ve got the field expedient pipe to use for that special je ne sais quoi you’re doing.
In this case I’m using it to fancily put the yoke mixture into the egg halves. But you can feel free to use a spoon, fork, finger, chicken beak or whatever you’re used to/comfortable with.
Then sprinkle just a little paprika onto your eggs and you’ve got a treat that I will eat without shame until it’s gone.
Ideas for You
- Using the Chipotle Mayo; I showed you how to make instead of regular mayo
- Don’t use salt or pickles but make a couple sticks of crispy bacon, crush them up, and use those in the mix
- Draw a smattering of screaming faces on all the eggs in the carton and face them toward the opening so as to garner some laughter from your roommate.