Sunday, April 24, 2011

Deviled Eggs

Now I know Easter has past, and I should have posted this recipe before Easter so you could make it Easter Day. One day I will be as cool as the other food blogs and try recipes before the Holiday arrives so you can enjoy them.

I love deviled eggs! David loves deviled eggs! These deviled eggs are divine!
Now I love brown eggs, there is just something about them that I can't get over. Maybe it is the color and each one is unique. When they are fresh farm brown eggs that is even better! But for some reason the eggshell is more thick then white eggs. So excuse my sad looking deviled eggs, I did all the tricks in the book and only one peeled nicely. So they are rustic looking to say the least. 
Try these deviled eggs! You will love them! A big thanks to the Brown Eyed Baker for this recipe!

Deviled Eggs
6 large eggs
2 tablespoons mayonnaise
1 tablespoon sour cream
½ teaspoon distilled white vinegar
½ teaspoon spicy brown mustard
¼ teaspoon granulated sugar
1/8 teaspoon salt
1/8 teaspoon ground black pepper

1. Place eggs in medium saucepan, cover with 1 inch of water, and bring to a boil over high heat. Remove the pan from heat, cover and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart water and 1 dozen ice cubes. Pour off water from saucepan and gently shake pan back and forth to crack shells. Transfer eggs to ice water with slotted spoon and let cool 5 minutes.
2. Peel the eggs and slice in half lengthwise. Transfer the yolks to a small bowl. Add the remaining ingredients, mashing the mixture against the sides of the bowl until smooth.
3. Arrange the egg whites on a serving platter and fill with the yolk mixture, mounding the filling about ½ inch above the whites. (I put the yolk mixture into a sandwich baggie and snipped off the end and piped it in that way. You could also use a nice decorating tip with a piping bag, or just a good ol’ spoon. Whatever floats your boat!) Serve immediately.
Make-Ahead Note: You can make the deviled eggs up to 2 days ahead. Wrap the peeled egg white halves tightly with a double layer of plastic wrap and place the filling a zipper lock plastic bag, squeezing out all the air. Refrigerate until ready to fill and serve.

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