Deviled Eggs

April 12, 2011 § 9 Comments

When we were little, and we had one of those miserably hot and humid summer days, my mom would make what she called a “cold dinner.”  Cold dinners meant no hot dishes.  She couldn’t bear to turn on the oven when it felt like 100 degrees, so dinner consisted of things like cucumber salad, open faced sandwiches, melon wrapped in prosciutto, and deviled eggs.  I love deviled eggs.  I realize they may not be the most popular appetizer- there’s egg, there’s mayo- there’s really no getting beyond that.  So if you don’t like them and we happen to be at a BBQ or cookout together, you can leave them to me.  And if you do like them, I’m a firm believer that no matter what recipe you use, you should always include a hint of mustard, paprika, and finely chopped onion.

Today’s no scorcher but I’ll eat deviled eggs any day of the week.  These guys don’t require much prep, so they’re ideal for those lazy weeknight dinners when I’d much rather be watching TV than cooking.  Excuse me while I catch up on Brothers and Sisters.

Deviled Eggs
5 eggs
2 T mayo
1 tsp dijon mustard
1 T minced red onion
1/2 T parsley
paprika for topping
Place eggs in a medium size sauce pan,  and fill with water (enough to cover the eggs by one inch).  Set over high heat, cover, and bring to a rolling boil.  Once boiling, turn off the heat, keep pot covered, and let sit for 12 minutes.  Once finished cooking, drain water and run eggs under cold water to cool.  Once cool enough to handle, peel eggs, rinse under cold water, and pat dry.
Next, cut eggs in half lengthwise.  Place cooked yolks in a bowl with remaining ingredients and stir well to combine.
Distribute yolk mixture evenly among egg white halves.  Sprinkle generously with paprika, and place in fridge to chill for at least 30 minutes before serving.
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