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I am working mom who loves to cook and bake. I hope to keep track of recipes and share some of my better ones. In the process, hopefully my photography and cooking will get better and better!

Wednesday, February 1, 2012

Deviled Eggs

Everyone needs a quick appetizer.  This is quick and classic, but definitely a hit or miss- you love or hate the egg.  We happen to love it, so this is a great one for us!

Deviled Eggs
Adapted from Cooks Illustrated

7 large eggs (cold)
3/4 teaspoon grainy mustard
3 tablespoons mayonnaise
1 1/2 teaspoons cider vinegar
1/4 teaspoon Worcestershire sauce

Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes.

Meanwhile, fill medium bowl with 1 quart cold water and about 14 ice cubes (one tray). Transfer eggs to ice water with slotted spoon; let sit 5 minutes.

Peel eggs and slice each in half lengthwise with paring knife. Remove yolks to small bowl. Arrange whites on serving platter, discarding two worst-looking halves. Mash yolks with fork until no large lumps remain. Add mustard, mayonnaise, vinegar, Worcestershire, and salt and pepper to taste; mix with rubber spatula, mashing mixture until smooth.

Fit pastry bag with large open-star tip, or use a zip lock. Fill bag with yolk mixture, twisting top of pastry bag to help push mixture toward tip of bag. Pipe yolk mixture into egg white halves, mounding filling about 1/2 inch above flat surface of whites. Serve at room temperature.

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