My contribution to the family Christmas meal is prepared. I must be getting older - it seemed to be more time consuming than I had planned, but I'm ready now.
Everyone raves about my deviled eggs but I have NO recipe for them. I just add a bit of this and a bit of that, and then I taste. I'm also often asked how I get my eggs to peel so well. I can tell you the egg "trick."
The eggs must be at least one week old. A single layer in a semi-heavy pot is covered with cold water to about an inch above the top of the eggs. I then bring them to a boil, boil for five minutes, remove from the heat and let stand for 10 minutes in the hot water. Then I fill and drain the pot with cold water until it is completely cold.
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After mashing the yolks and adding the ingredients shown above, I use my spatula to fill the mixture into a freezer zip loc baggie and snip off the end so I can easily pipe the mixture into the halves. A topping of paprika makes them pretty!