Full Moon Recipe for March: Deviled Eggs

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
  1. 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
  2. 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.
  3. 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.
  1. Top your eggs with a sprinkle of something special!
     • Traditional: paprika
     • My take: smoked paprika and a touch of cayenne pepper.
       
• 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.
    

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!