Deviled Eggs

This Easter, I really wanted to embark on the task of making deviled eggs, also known as eggs mimosa. They have been my longtime favorite Easter dish; pretty much the entire reason I look forward to Easter along with the thick cut ham smothered in brown mustard, and seeing my dearest little cousins Ethan and Hannah. Yes, I know that Easter was like three weeks ago, but I finally got around to making them last night. It only took me about three days.

I planned on making them for Easter, as I mentioned before, but my Aunty Karla signed up for them before me. I’m sorry Aunty, but they weren’t the ones I craved. So, I figured what better occasion to try them next than my Pure Romance Brunch Party this past weekend! I had an epic Pinterest inspired menu for the party; deviled eggs, zucchini pizza, mini pancakes on a stick, buffalo chicken dip, bruschetta, shrimp cocktail, pasta salad, Italian meatballs, spinach and artichoke dip, a veggie platter (with a jumbo red pepper as my centerpiece, filled with dip), fruit, caprese skewers, pigs in a blanket, and a giant tub of mimosas.

I only ended up with the last four things, and Swedish meatballs. I just got too ahead of myself, and overestimated my darling friend Gabby’s capability to help make the majority of those things after her crunk a$$ night with over 2,000 people at a Big Sean concert. It was still a success.

And what about the deviled eggs, you ask. Yep, I forgot about them. I bought a dozen eggs and planned on starting them the night before, but instead, three girls ordered Chinese food and drank wine and fell asleep shortly after. The next morning, I boiled the eggs with less than an hour until the party; not enough time to un-shell 12 eggs and mix together a whole bunch of delicious yellow custard just to end up with a rushed-through half-ass dish and a freshly sparkling empty sink filled with dishes right before guests arrive.. So I ditched them, and the eggs sat in the fridge until last night.

The most challenging part of making deviled eggs, is the shell peeling. You can’t be too rough, because the egg white will break. And if you are too gentle, the process takes forever.

You must become one with the egg.

My friend at work told me about a way you can easily remove the egg shell, by filling a cup with about an inch of water, plopping the egg in, suction cupping the cup with your hand and shaking it violently, and the shell is supposed to miraculously shed off from the pressure. In the Youtube tutorial it looks easy as pie. But that did not prove true for me. Instead, I ended up with a half shelled, torn up egg, like a pillow looks when it’s been in a fight and the feathers have dismembered.

In sticking with the traditional way, take a deep breath, knock the first egg against the counter, and try to peel from the translucent skin under the shell. Try and keep your fingers on the egg at all times, rubbing away the shell with swift movements.

You’ll need:

12 eggs

1/4 cup of mayonnaise

1 tbs. brown or Dijon mustard

1 tbs. Worchester Sauce

1 tbs. onion powder

1 tsp. pepper

1 tsp. salt

Boil the eggs in an inch or so over water. Remove and wash in cool water. Let sit in fridge overnight, or not. Carefully peel the shell from the eggs and slice eggs in half with large cutting knife. Remove the yolks with a small spoon; the should slide right out. Set aside in bowl and mix with 6 other ingredients.

Fork the mixture into the egg whites. Sprinkle with paprika, or crushed red pepper. Eat four in one sitting and then cry yourself to sleep dreaming of the limited edition Starburst jellybeans.

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