Wednesday, November 16, 2011
I've been using the same deviled egg recipe since I started my love affair with Epicurious in 2002. That was the year that I branched out beyond my three cookbooks: Chinese Cooking for Dummies, 365 Ways to Cook Chinese, and the Betty Crocker Cookbook. I still have and use all three, but I use the internet for most of my recipe needs now.
I don't pipe my deviled egg filling so that it looks pretty. I just boil the eggs, scoop the yolk out, mix yolk with other ingredients, spoon mix back into egg, and devour! The husband and I devoured this entire plate before bed yesterday. Silly me, I thought we might have leftovers to eat today.
adapted from Gourmet via epicurious
6 large eggs
1/4 cup mayonnaise
1 tsp Dijon mustard
1/8 tsp cayenne pepper
Cover eggs with cold water by 1-1/2 inches in a heavy saucepan and bring to a rolling boil. Reduce heat to low and cook eggs, covered completely, 10 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.
Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise and mustard and stir with fork until smooth. Sprinkle cayenne pepper over the top.
Yield: 12 pieces
Total time: 30 minutes