April 16, 2009

deviled eggs

Deviled Eggs

Continuing on with my after-Easter egg consumption. (The food prep and styling for the above photo was done by my hubby. I think he was bit over excited with the paprika shaker, no? hehehe)

As a child, I remember eating hard boiled eggs after every Easter. It seemed like my mom always boiled and colored at least 10 dozen eggs. I'm sure it wasn't that many but it always felt like we were eating a lot of eggs. It could be also be that we observed both catholic and orthodox Easters. Thus, TWICE the amount of eggs. The egg farmers really loved us, I'm sure.

If you like hardboiled eggs, this isn't a problem. However, I only liked the egg yolks back then. I have grown to like the whole egg but I still much more prefer the yolks. Being the smart cookie that I was (and still am... ahem), I noticed that my sister liked the egg whites more than the yolks. So we struck up a egg eating team. She ate my egg whites and I ate her egg yolks. How perfect was that. AND to top it off, my brother, he liked BOTH so it's like us kids were 3 peas in a pod. No squabbling but working together to get the job done! Suh-weet.

...

deviled eggs

Gently scoop out the egg yolks and mash them in a bowl.  Add mayonaisse (and some dijon mustard if you like) and mix.  Add salt and pepper to taste.  

Scoop or pipe the yolk/mayo mixture back into egg white shells.

Top with a touch of paprika and green onions.  Serve.
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