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Recipe by:
Laura Giannatempo
Courtesy of Sustainable Table ® Description:
A family favorite! There are no exact measurements to this recipe, which makes it fun to try. Use your own judgment (and taste buds!) to make these the best deviled eggs any of your friends or family have ever tasted! Prep time: 30 min Ingredients:
sustainable eggs
Mayonnaise or vegannaise
Mustard
Paprika
Directions:
Boil eggs - place eggs in enough cold water to cover them completely, then bring to a boil over high heat. Reduce heat and continue to boil for 12 minutes.
Promptly cool by placing the eggs in cold water for 5 minutes (this will keep the yolks more yellow).
Shell them and cut in half lengthwise.
Scoop out the yolks and place into a bowl.
Add mayonnaise until the mixture is thick and smooth. (For those who prefer non-dairy, products such as Vegannaise are also okay to use.) Using cake beaters helps get the lumps out better.
Add mustard to taste - you don’t want the mixture too tangy. Your favorite mustard will do.
Spoon the mixture back into the egg whites. To make a fancier presentation, put the yolk mixture into a plastic bag such as a Ziploc. Snip a bit off the corner, ¼ inch to ½ inch. Squeeze the bag and swirl mixture back into the egg centers.
Sprinkle paprika on top. Tips:
If you are using free range, pastured eggs, it’s best to use older eggs. Newer free range eggs can be difficult to peel after hard boiling. Feel free to experiment and turn this into your own family recipe - add pickle relish, cayenne, curry powder, pimentos, olives - think of what you would like to add to the eggs, and go ahead and do it! Recipe Number 68 added on 2006-10-16
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