Well, we're going to do this backwards and start with The Ugly. This is the year I am breaking of cycle of the imperfect Deviled Egg! I decided this was a Blog-worthy topic, when once again, I was asked to bring Deviled Eggs to Easter Brunch...(more about that in another post). Every year, it's the same scenario. The night before Easter, I boil the eggs, run them under ice water, and then peel them. More often than not, the egg sticks to the shell, and I need to make up a new batch. Last year, the eggs were too fresh, so this time around I bought them a week ahead...with the same result! As you can see above-definitely not Brunch worthy.
The Bad: Well, if you don't succeed at first, make another batch! The trick I found out, is to bring the eggs to a full boil for 5 minutes, and then simmer for about 20 more. Then, this is the key: peel them while they're still warm and the shells will come off easily. Scoop out the cooked yolks, mash them with a fork, add mayo, mustard and sweet pickle relish. Salt and pepper to taste. Which brings us to The Good: Yummy Deviled Eggs, with Hungarian Sweet Paprika. Hmmm-photo doesn't do them justice!
I'm a jewelry artist, photographer, Master Gardener, wife and mom. I'm excited to to share recipes, garden tips, places of interest in the beautiful Pacific Northwest, and more. This Blog is an ever evolving journey. Thanks for visiting. Comments are always welcome.