Hello there, guys, gals, and non-binary pals! Here’s this month’s witch-tinted recipe for deviled eggs, that class side dish! It is from my brain, but is pretty similar to the one found on Food Network. First, the recipe; then, me talking about how it is an edible spell!
Traditional Deviled Eggs
- The Ingredients
- 6 room temperature eggs-makes a dozen deviled eggs
- 1/4 cup of mayonnaise
- 2 tablespoons of yellow mustard
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/8 teaspoon celery salt
- 1/8 teaspoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon of baking soda (for the egg water)
- The Way of Preparing
- Boil the eggs
- Place the eggs in a single layer in a large saucepan or pot and cover with enough water so there’s at least an inch of water over the eggs.
- Add the baking soda and stir to dissolve. This will help when trying to peel the eggs later on.
- Heat on high until the water begins to boil.
- Cover and turn the heat to low; cook for one minute.
- Remove from the heat, still covered, and leave for fifteen minutes.
- Prep an ice bath while you wait. To avoid green yolks, the eggs need to be cooled quickly and completely. There’s nothing wrong with green yolks, it’s just improper cooling.
- Peel your eggs.
- Slice the eggs in half lengthwise and take out the yolks for the filling
- Make the filling
- Mash all of your yolks with a fork or whisk.
- Add in the mayonnaise, mustard, and seasonings. Any additions, like relish or bacon, would also go in now.
- Mix until smooth.
- Fill your eggs!
- Use a Ziploc bag as a piping bag to pipe your savory, delicious filling into the empty egg halves or spoon it in.
- Top your eggs with a sprinkle of something special!
- Traditional: paprika
- My take: smoked paprika and a touch of cayenne pepper.
- Boil the eggs
- Notes:
- Optional additions:
- Finely chopped cooked bacon
- Snipped chives
- Sweet relish
- Dijon mustard or stone ground mustard rather than regular yellow mustard
- Food Network has a whole list of deviled egg variants to try.
- Optional additions:
This is a recipe that seems to make its way onto the kitchen table every holiday. Especially Ostara, for obvious reasons!
Happy Cooking! I would love for you to send me pictures of your attempts. And please share any recipes you’d like me to make!