My blogger friend, Lisa, and her sister Lana, host this blog carnival. It is a lot of fun....pop on over and join us! Be sure to check out this week AND the last few weeks...people are pulling out their holiday best.
For today's TMTT, I'm going to do Deviled Eggs. I didn't have this on my menu. It is kind of an afterthought....it usually is.
First....let's talk about the hard-boiled egg. There is an art to it. If you don't boil them for the correct amount of time, you can end up with the grayish-green layer on the yolk. You can eat this....but it's just not as pretty as the creamy color of the yellow. (You do need to remember, though, that different yolks CAN have different colors, depending on how the hen was raised. These can range from a pale yellow to almost a greenish or blue-ish tint.....some are even orange, in comparison.)
To make hard-cooked eggs:
Put your eggs into a saucepan that is large enough to keep your eggs in one layer. Fill the pan with enough cool water so that it comes 1 inch over the eggs. Add about 1 tbsp. salt to water.* Cover and place over high heat.....bring to a full boil.
*salt does nothing to the outcome of the eggs, but if the eggs crack during boiling, the salt will prevent the white from running out a lot
Remove pan from heat, keep covered and set aside for 15 minutes. when time is up, pour off most of the water, add some ice and then run cold water into the pan. You need to cool the eggs quickly to room temperature.
Now this is where personal preference comes in. Some people crack and roll in their palms to break up the shell. I pour out the cool water and slosh the eggs around in the pan to crack them. I then peel them under running water. (The fresher the egg, the harder they are to peel. It's usually not a procedural issue, if you have "ugly" peeled eggs. These are great for a "quality check" when you are filling them. =) )
(this recipe is for the classic deviled egg....this recipe is EASILY multiplied)
6 large, hard-cooked eggs - cut in half length-wise, yolks put into a bowl and white set aside for filling
2 Tbsp unsalted butter, softened
1 Tbsp mayonnaise
1 tsp white wine vinegar
1/4 tsp dry mustard
1/4 tsp salt
a few dashes of hot red pepper sauce (to taste)
Mix yolks, with all other ingredients, until smooth and creamy. Spoon filling into whites. If you want it pretty, you can use a pastry bag and star-shaped tip.
Personally, I just use:
yolks, a bit of miracle whip, a squirt of mustard, salt and pepper
Here are some other things you can do:
Ginger Eggs (shallot, mayo, minced fresh ginger, chili paste, salt)
Curried Eggs (mayo, dry mustard, curry powder, lemon juice salt)
Wasabi Eggs (mayo, wasabi paste, soy sauce)
French Onion Dip Eggs (sour cream, mayo, chives, onion powder, salt)
Cocktail Sauce Eggs (ketchup, horseradish, lemon juice, salt and some hot red pepper sauce)
Southwestern Eggs (mayo, chili powder, cumin, lime juice, salt)
Quiche Lorraine Eggs (bacon crumbles...tiny bits, sour cream, scallions....green part only, black pepper)
If you would like the actual break down for one of these other recipes, let me know and I'll post the measurements.
Hope y'all have a great Thanksgiving Feast! Thanks for reading!!!