DEVILED EGGS

DEVILED EGGS

A classic and always popular.  Start off by cooking your eggs correctly. Avoid aluminium pots.  Place eggs in a large enough pot so that they can all be in one layer on the bottom with room to move around. Cover with water and add 1/4 cup of salt. Place on high heat, stir now and then, gently!. This helps center the yolks.

Bring to a boil, cover and remove from heat.  Let sit for 9 minutes.  Drain and then cover eggs with ice cold water.  Let chill and then peel

Cut in half, lenght-wise, with a sharp knife, wiping the blade after each use, this keeps the yolks from making a mess on the whites.

Put the egg yolks in a small bowl and arrange the whites, cut side up, on a serving platter.  If a hand full of spring mix or other lettuce is under the yolks it will help keep them in place. Slippery little buggers.

Now comes the creative part.  A little mayo or good mustard is added, just enough to moisten the yolks some but they still want some body.  I Place this into a plastic storage bag, with a small hole cut in the end, and pipe the yolks back into the whites.

Small cucumbers are sliced and added, as are capers and what have you. Deviled eggs are a great excuse to be creative.