The Good, The Bad and The Ugly

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!

Happy Easter