So, I decided that I wanted Deviled Eggs. Mind you… I’ve never made Deviled Eggs.
Note also, that I’ve never had a great deal of luck with Hard Boiling eggs, either.
But tonight I decided I was gonna make ’em.
Hard Boiling the eggs took about 18 minutes from fridge to bowl. Then about another 15 to cool.
The Deviling part took about 15-20 minutes. Granted, about 10 was shelling the newly HBEs.
While, the secret of the deviling is apparently a family secret that gets passed on via initiatory ritual with threat of communication resulting in pain by hanging by one’s lower endowments… I will now… risk the damage by giving my first attempt recipe:
6 fork mashed HBE yolks.
1 tsp: Grey Poupon country mustard
1/4 cup, lt. mayo
Mix until that pasty goo.
1 dash Ground Black Pepper
1 dash Seasoned Salt
1 dash Paul Prudhomme’s Poultry Magic (It seemed appropriate)
Mix again
Put contents of gruel into baggie. Cut off a corner.
Squeeze into HBE half whites.
Sprinkle on Paprika
Taste analysis? I think the first run went well.
See for yourself…
